Dulce De Leche

Discussion in 'Pastries & Baking' started by isa, Jun 21, 2003.

  1. isa

    isa

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    I discovered dulce de leche in California. with Jock and his family. They were holding a tasting at Copia when I was there with Jock and his family, and even gave everyone the recipe. I decided to make some just to see if I could recapture the taste of it. Now I’m wondering what to do with it, can I freeze it? How long would it last in the fridge?? What are the best uses for it?
     
  2. joni

    joni

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    Isa....straight out of the jar works for me!! Over ice cream is quite good. Would you be willing to post the recipe??? I think the best is Salamander or something like that! Would love to make my own!
     
  3. angrychef

    angrychef

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    Hi Isa. Having grown up in Venezuela, dulce de leche is one of the flavors/desserts very close to my heart. I make it by boiling cans of condensed milk(the way I was taught). I have frozen my dulce de leche with no problem whatsoever. In the fridge, I've kept it about 1-2 weeks max with plastic wrap touching the surface(so no mold problems). Never seems to last that long---someone usually steals it!
     
  4. w.debord

    w.debord

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    I guess I'm the last person on earth who hasn't ever even tasted this, yet alone baked it. Any chance you'd walk me thru it Dana? How do you boil the cans, how long? Is there one authentic cake recipe, how can I dress this up, what's it taste like?
     
  5. shroomgirl

    shroomgirl

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    There's even ice cream out with it now!!! Milk Caramel, thick and rich.
    The condensed milk is boiled for hours. Salamander is about $6 for a 16oz jar....had to look in the fridge.
    It is bloppy thick. I eat it on a spoon or on ice cream, It'd make a great filling for a cake. Or a layer in a pastry....I would use it a layer in a chocolate custard pie....crust, dulce, choco pudding...whipped cream, choco curls, Sounds pretty good.
    The bloppiness would need to be worked with, I've not played alot with it since it's just so good on that spoon.
     
  6. m brown

    m brown

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    we have done it with goats milk, canned condenced milk and just cooking cream and sugar until it's wonderfully caramelized and thick.

    this is great stuff!
     
  7. momoreg

    momoreg

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    I believe the authentic recipe is with goat's milk. I'm sure, either way, freezing is not a problem.
     
  8. bradleyo

    bradleyo

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    An interesting variation on this is burnt caramel ice-cream. Corby Kumer has an interesting article on this. He characterizes it as "dulce de leche, a recent runaway success for Häagen-Dazs, to the nth degree." I've made his recipe, and it is some amazing stuff.
     
  9. angrychef

    angrychef

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    Wendy, it's very simple but you just have to be very careful not to open the cans while they are hot. Very dangerous. Just place a pan of condensed milk in a deep pot and cover with water. Boil for 4 hours(simmer) and then remove pot from heat and let the can cool to room temp. Open can and enjoy the best caramelized milk ever. In Caracas we had "obleas" which were like very thin communion wafers(like pizelles) sandwhiched with dulce de leche and also stuffed caramelized crepes.
     
  10. joni

    joni

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    Isa...I still would love to get the recipe from Copia to compare if you would share it! Thanks.
     
  11. thebighat

    thebighat

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    I made Pierre Herme's creme brulee ice cream and used the boiled condensed milk to swirl into it. good stuff.
     
  12. isa

    isa

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    I'm sorry I haven't replied to you sooner Joni but I've been dealing with a very bad episode of arm pain and I wasn't even able to hold the mouse. But finnaly it is over and I am back on my computer.


    I can not find Copia's recipe for dulche de leche right n ow but I do remeber how to proceed.

    Make a very small hole in a condensed milk can, cover the can thighly with aluminium foil and put in the pan half filled with water. Let it simmer for approximately four hours, adding water when needed. After four hours, remove the can from the pot and remove the lid. It is very important to fix very well as the caramel will be darker in the bottom of the can.

    I recall leaving it on for about 4 1/2 hours. It was medium dark very gooey and so good.
     
  13. isa

    isa

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    Thank you everyone for your suggestions. So far I've used it to make a swirl in vanilla ice cream.

    Angry I love the idea of wafer and caramel....You wouldn't have the recipe by chance? It does remind me of a Belgium made cookie one would put atop a hot cup of coffee or cocoa and the caramel inside the wafer would start melting....
     
  14. momoreg

    momoreg

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    stroopwafels! Good stuff, Isa!
     
  15. isa

    isa

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    Yes that's it Momo. Thank you!


    How about a dulce de leche cheesecake? Anyone every tried it and has a recipe to share?
     
  16. mike

    mike

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    You boil cans of condensed milk for 3 hours keep topping up with water & dont open cans. Let cool & scoop out . It doesnt then need to be cooked anymore & is the base of banoffe pie.
    if you want some ideas go to www.leathams plc which is the uk distributor & my old workplace
     
  17. w.debord

    w.debord

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    I found it on the shelf at a Mier store, in the Spanish section.


    It goes with Breyers vanilla ice cream rather well!
     
  18. angrychef

    angrychef

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    I just made some and it's just soooo good. I'm going to use it as a filling for cookies.
     
  19. kthull

    kthull

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    Great thread...I had to go out and get some condensed milk to test it too. Amazing stuff. And none of the neighbors believed me when I told them how to make it. :lips:

    Wendy, I bet it's good with Breyers...mine didn't quite make it that long.:rolleyes:
     
  20. isa

    isa

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    It goes quite well with everything. At first I didn't think I'd eat it but one little lick every so often makes you develoop a taste for it.....