Dulce de Leche -- Oven Method
By Monica
makes 1-1/2 to 3 cup
It's easy to make this delicious, creamy, spreadable topping that's always a treat for serving, cooking, or gift-giving. Go to main blog post for step-by-step photos and free printable gift tags.
Ingredients
- 1 or 2 cans (14 oz) sweetened condensed milk
Directions
Preheat oven to 425 degrees.
Select 2 shallow oven-proof pans that nest; there needs to be at least a 1" gap between the pan edges when the smaller one is placed inside the larger one. (Example: a pie plate inside a roasting pan) Pour sweetened condensed milk into small pan and cover it snugly with foil. Place smaller pan inside larger pan. Add hot tap water to outer pan until it reaches half way up the sides of the smaller pan. Put in oven for 1 to 1-1/2 hours, until it is caramelized and browned. Check a few times while it bakes and add water, if necessary, to keep it at the same level. After the cooked mixture cools, whisk it until it's smooth (use a whisk, electric mixer, or immersion blender). Transfer to a jar or air-tight container and store in the fridge. Keeps for 2-4 weeks.
SERVING SUGGESTIONS: Stir into coffee or tea; spread on toast or muffins; gently heat in microwave and drizzle on ice cream, pancakes, or waffles; use it as a fruit dip (especially good with apples).
Based on method by David Lebovitz.
|
|
Here are some more recipes that may interest you:
