How To Make Dulce De Leche - Jamie Oliver

You can’t beat the smooth, creamy moreishness of quality dulce de leche, especially when you’ve made it yourself. This indulgent sweet treat requires a little love and attention, but trust us, the reward is well worth the effort. Not to be confused with its cousin, caramel, traditional dulce de leche is Argentinian in its roots, its name translating to “sweet from milk”. It’s made by slowly heating sweetened milk until the mixture thickens, changes flavour and becomes a light brown colour. Amazing in banoffee pie (try this super-simple sundae version), ice cream, on pancakes or as an oozy doughnut filling, this recipe will go down a storm, however you choose to serve it. Remove the pan from the heat and whisk in ¼ teaspoon of bicarbonate of soda. The milk will froth up, but return the pan to the heat and keep it briskly simmering, stirring often. Before long, it will turn a golden brown and thicken. From this point, check it every 5 minutes, stirring well, as it can catch quickly. Let it cool a little, then pour into a sterilised jar. If you can resist digging in straightaway, fold your dulce de leche into this beautifully comforting ice cream and serve up with the hot, crunchy fritters. You can use the leftovers in any of the other recipes above.

Today I am going to show you how you can make a delicious ingredient that is used a lot in the Spanish and South American kitchen a lot. It is really easy to make. It is sweet and yummy and soft and so tasty. If you are lactose intolerant or vegan there is a great option to use instead of cow milk. So are you ready to learn how to make dulce de leche, One of my fondest memories is going to the ice cream parlor with my parents and sister and we would get an that ice cream pie with like a million ice cream flavors, whipped cream, crunchy sweet hazelnuts, caramel sauce. That crunchy texture combined with that sweet sticky taste of caramel it was so good. I would have eaten the whole pie if my parents had let me. Funny thing is that I do not drink coffee for more than 20 years now but give me a mocha cake with caramel sauce and it will be gone in like 5 seconds.

We were in Spain a little while back and I saw a lot of people taking condensed milk in their coffee. As I was preparing for another recipe I thought why not include some dulche de leche and add it to my recipe, So I did and it turned out great. There are a number ways of methods how you can make dulce the leche. I use boil the can method. Advantage of this method is you can make more than one can and you can leave cans closed until you need it. All you need is a can of condensed milk. If you are vegan or lactose intolerant you can use condensed coconut milk and follow the same procedure. Remove the label from the can before you start. Take a tall (pasta) pan and fill it up with water to make sure the can is completely covered with water.

Bring the water to the boil and lower de heat. If your can is dancing in the pan the heat is too high and you should lower the heat until you only see a bubble every now and again. Heat for about 2 hours if you like your sauce a little fluid and about 2.5 hours is you like it more solid. Make sure the can is covered the whole time if not add some water. I have seen recipes where you should drill holes in the can to prevent explosions of the can but I have never experienced anything like that and I do not drill holes in the can. You can prepare a couple of cans at the same time. This will store easily as you can preserve the dulce the leche for quite a number of months. It also preserves energy if you make more than one at a time and that way you never run out. If your dulce de leche is too solid you take a spoon full of caramel and add some milk. Regular milk if you are non vegan or not lactose intolerant else take coconut milk (not coconut creme). Whisk the milk through the dulce de leche. If you use some water that should work as well and make your sauce a little more liquid. I hope you enjoyed this recipe of how to make dulce de leche. Made a recipe tag me on @tortillachannel on Instagram. Its sweet, yummy, soft and tasty. If you are lactose intolerant or vegan there is a great option to use instead of cow milk. How to make dulce de leche!

It’s as easy as open and pour and so much less expensive to make than to buy. There are a few methods to making homemade dulce de leche. Whatever method you use just remember to start with a can of sweetened condensed milk and not evaporated milk. It’s easy to mistake one from another when purchasing because the packaging is very similar. In general, the sweetened condensed milk is in a smaller can than the evaporated milk. Sweetened condensed milk has sugar in it whereas evaporated milk does not. The process of turning sweetened condensed milk into dulce de leche is simply to extract the water from the milk leaving behind the fat and sugar to caramelize. I’ll be going over the methods I have tried: oven, stove top and microwave. Since I don’t I have a pressure cooker I won’t be covering that and I won’t going over the die-hard method of making it from scratch with whole milk and sugar which requires constant stirring.