Dulce de Leche

I make this at least twice a month, it keeps for about 10 days in the refrigerator. Use it on toast, fruit, ice cream, cookies, its a great dip, the kids eat it by spoonfuls. 
 
1 can sweetened condensed milk
large pot of simmering water
3 hours time
 
Take the label off your favorite sweetened consensed milk. 
Place unopened can in a large pot of low simmering water.
The water has to cover the can at all times at least by 2 inches.
Keep a teakettle nearby, keep adding boiled water to keep can covered.
Simmer for 3 hours and keep an eye on the water level.
Don't go out, don't go to sleep.
After 3 hours, take can out of water carefully, (use tongs)let rest aside till cooled.
DON'T OPEN THE CAN TILL COOL (about 3-5 hours)  YOU CAN GET BURNED, THERE IS PRESSURE IN THE CAN.
When cool, open can, the milk will be thick and a beautiful brown color.
Spoon out into bowl.
Enjoy.
 

 

 

 

 

What a great idea!!!!!!!!!!!!!!!!!!!

Thanks!

I bel.ieve O'Charleys does that for their caramel pie???
 
Paul E. Smith
Knoxville, TN

Terrific idea. And, thanks for the picture tutorial.

I must have been Argentinian in a previous life, as I can't get enough of dulce de luche, by far the favorite dessert flavor there.

Thank you for the very clear instructions. 

Cooking in the way you instructed but just 90 minutes also produces a great flavor that can be used as an ice cream topping, etc., but not dark dulce de luche, which is better. 

There's a restaurant in Jevington, England (near Eastbourne in East Sussex) called The Hungry Monk.  They have a dessert called banoffi pie, which they have made for decades.

Take three cans and boil them exactly as you have described, and allow to cool.  Take a graham cracker crust, and a couple of bananas. Slice the bananas and line the bottom of the crust with them. Open the cans and empty all of it onto the bananas. Whip some cream with a little bit of brewed coffee (but no sugar; this cuts the sweetness of the 'noffi), and top the pie with it.  Chill and serve.

(The Hungry Monk has a website with a page containing the story of Banoffi Pie, but it's not working currently for some reason.)

thts how we used to mke caramel pie.  just spread it in graham crust

Presidents Choice (a premium supermarket brand) in Canada sell ready made Dulce de Leche for the same price as a can of condensed milk, but without the time and such.

Anyway, DELICIOUS. I thought it was going to be grossly sweet, but really quite lovely. I like to spread a bit on brioche or cinnamon raisin bread.

We've done this in my family for as long as I remember, but we didn't know the name. We called it "boiled Eagle milk".
 
 The warnings must be heeded. If the water gets low, the whole thing will explode.... and I assure you, you don't want that!

WOW! This I have to try!......

I have done this. My family loves it, but I don't always have three hours at home (when I am awake, or think about it in time!)

Sure thing mbrookes.
Use the back burner for safety's sake.  I usually always use the back burners anyway.
 

Made this for the first time today and it was fantastic!  Having mini banana pies with dulce de leche and whipped cream....yuum!


Thanks for the tip!

MIL used to make this all the time with Eagle brand milk. It was great. I guess I'll have to try it myself. Thanks for the directions.

You're welcome!
I just made again this yesterday.
I found the best time of day for me to make this is at 6pm weeknights.  Its finished  by 9pm, take it out of the water, let it rest and cool on the counter all night, for breakfast I have delicious fresh room temp dulce de leche on my toast!

Since I had a smidgen left over, I went out and bought some of my favorite cookies - those Belgian Waffle cookies. (Jules deStroop, I believe is the brand).

Take a bit of dulche de leche and smear between two of those and make a mini sandwich.......Outrageous calories, but Whoa, Mama!, so good!

I prepared this amazingly simple pie which seems to be a duplicate of O'Charley's caramel pie.
 
Goes over great with my guest and they all think I did something very special which all of you know how easy it is.  I did not tell them any different
 
I only simmered the can of sweetened condensed milk for about two hours and after it cooled, I emptied the can on a graham cracker crust.
 
Very tasty.
 
Paul E. Smith
Knoxville, TN

No nuts?

fabulousoyster


Take the label off your favorite sweetened consensed milk. 
Place unopened can in a large pot of low simmering water.
The water has to cover the can at all times at least by 2 inches.
Keep a teakettle nearby, keep adding boiled water to keep can covered.
Simmer for 3 hours and keep an eye on the water level.
Don't go out, don't go to sleep.
After 3 hours, take can out of water carefully, (use tongs)let rest aside till cooled.
DON'T OPEN THE CAN TILL COOL (about 3-5 hours)  YOU CAN GET BURNED, THERE IS PRESSURE IN THE CAN.
When cool, open can, the milk will be thick and a beautiful brown color. 

OK.  I'm trying this right now.  10:08am and I turned the burner on.
 
*Queue James Bond soundtrack*
 
My sig other fears a sweetened condensed time bomb is going to go off and has let it be known I am fully responsible for any and all cleanup to her satisfaction.  Which is pretty brutal.

A hint, it takes only about an hour or so to get smooth light carmel like cream (depenidng on product used), take 3 cans pull one at one hour and test, if not to your liking pull the next at two hours and so on.  I think you'll find that 3-4 hours is very much overkill.

RodBangkok, not a good idea at all.  Pull one at one hour, you will get burned, the pressure will explode in your face.  You can let it boil for one hour, LET IT COOL, you will have that nice smooth light pourable cream color. Very different from my pics.

3 hours will give that nice dark color.  But still, you have to let that COOL, you do not open the can after 3 hours in the water and use the back burners.   I think you should re-read all the posts. 

Read Emeril, he did it too, he made a gelato with it.

http://www.emerils.com/recipes/recipe-print?id=6078&KeepThis=true&TB_iframe=true&height=500&width=700

Update:
OK.  Simmer was achieved at 10:15am, I'm pulling it after 2:30 hours of cooking.  (Wanted it a little lighter. Since this is a test run, it'll let me know if I like lighter or darker and I can adjust accordingly next time.)

The sweetened condensed pressure bomb is sitting on my cutting board, even the cat is eyeing it nervously.

Don't worry Wartoad, I know you'll do the right thing!!!
Its 6:44pm.  How was it?

Oh, sweet merciful God.  A succulent dallop of Heaven in tin.

I stirred a heaping spoon full into dark roast coffee, and another spoon full drizzeled across vanilla ice cream.

I'm certain that without much effort, I can polish if off by the weekend.

Congratulations!  A convert!

will this work with the fat free Sweetened Condensed Milk? I saw a can of it in the market the other day.

Good question, Linda.Try it and let us know!!!!

I put 2 cans in about 15 minutes ago. 1 Eagle brand and the other WMs brand.

I'll report back tomorrow.

MikeS.

MikeS.


I put 2 cans in about 15 minutes ago. 1 Eagle brand and the other WMs brand.

I'll report back tomorrow.

MikeS.

 
My guess is that they will be about the same.  I will be interested in your report.
 
Paul E. Smith
Knoxville, TN