Super Easy Home made Dulce de Leche

Discussion in 'Pastries & Baking' started by jules1, Jan 28, 2016.

  1. jules1

    jules1

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    Hey guys, one of my friend recommended me a super duper easy way of making dulce de leche and I want to share it with you all. Here's how you do it - 

    Take a sealed can of sweetened condensed milk and lower it into a pot of simmering water and leave it in there for two hours. Then take the can out and let it cool completely. Once its cooled down just open up the can and see the Magic !!! Homemade delicious dulce de leche is ready.

    I tried it out myself and it works !
     
  2. andylewis

    andylewis

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    Thanks for sharing. I really love to cook the new things with creativity. I will try it today. 
     
  3. jules1

    jules1

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    No worries andylewis. I tried on a crisp toast and it was delicious ! Please let me know how it turned out. 
     
  4. chefross

    chefross

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    Jules1 the water isn't necessary. Simply placing the unopened can in a small pan on low will do the same thing.

    No... the can will not explode...
     
  5. brianshaw

    brianshaw

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    I never knew that. I always simmer in water.

    Has anyone ever worked out a formula for doing that in an oven? Or a crockpot?
     
    Last edited: Jan 30, 2016
  6. jules1

    jules1

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    I didn't know that either. I will surely give that a try next time.
     
  7. lagom

    lagom

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    I've done it in a combi oven at 110c, full steam for 2,5 hours. Then again i was doing 50 cans. Fit about a dozen in a 1x1 perforated pan.
     
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  8. jules1

    jules1

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    What is a perforated pan ? My oven is not a fan forced one. So do I need to increase the temperature by 15 degree ?
     
  9. lagom

    lagom

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  10. jules1

    jules1

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    Ohh ok. Thanks for the information Lagom. And its so cool to talk to a pro like you guys. One day I want to start my own dessert bar which has been my dream. I am thinking of taking up a part time professional patisserie course this year.
     
    Last edited: Jan 31, 2016
  11. berndy

    berndy

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    No need for a perforated pan!  Hot steam goes everywhere.
     
  12. lagom

    lagom

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    True, but then water condenses in the non perforated pan and inhibits the even distribution of the steam. Plus it's not as messy to take from the oven and also if you use the cool down function it works better also.
     
  13. jules1

    jules1

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    Can I keep the can in the oven using the water bath technique ?
     
  14. lagom

    lagom

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    I would think so. But if you're just doing a can or two, not the big amount I needed to do, any of the other above methods would work fine.
     
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  15. sadrianne21

    sadrianne21

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    Just a quick word of advice! I've always turned the can onto its side when I do this trick. I'm not sure if it actually makes a difference because my first time, it was upright and did not come out well. That could've also been because it was my first time! I've been laying it on its side since and it's been fine. :)