What is Dulce de Leche? –The most irresistible Sweet, Creamy and Sticky Temptation with Caramelized Flavor, that could make anyone feel Rejoiced!
Dulce de Leche, pronounce – ‘Dool-say day Ley-chay’ is the name given to a South American sweet spread made from boiled milk and sugar. Meaning ‘Milk Candy’ in English--It is also refer as milk jam, sweet milk or caramel-like sauce. And it is very popular in Argentina, Chile, Uruguay, Mexico and Brazil.
In other countries like US, Dulce de Leche it is also well known through products like Häagen-Dazs dulce de leche-flavored ice cream and Starbucks dulce de leche-flavored coffee. In France is called ‘Confiture de Lait’ and in Scotland they also have a version based on the similar principles of Dulce de Leche.
In Argentina, every kitchen pantry and fridge has a jar or two ;) of Dulce de Leche.
“Life doesn’t make any sense without Dulce de Leche in Argentina”.
It’s a tradition for breakfast or 'merienda'- afternoon tea to have warm slices of toasted bread with butter spread and Dulce de Leche. Also used as part of a filling on sweet pastries and cakes or like a indulgent topping over fruits, ice creams and Flan. We eat Dulce de Leche like there is no tomorrow!
Dulce de Leche is the heart of some well known sweet Argentinian recipes such as Alfajores -Cornstarch cookies and Pionono-Cake roll. So being away from home makes me even more sentimental about Dulce de Leche :)
Making Dulce de Leche when I'm away from home!!!
Dulce de Leche Recipe
This recipe is a Semi-homemade version, easy enough to make at home, safer and less time consuming than other Dulce de Leche recipes. You could try this recipe just for fun or in case of culinary emergency! There are a few different ways to make Dulce de Leche, but they all give similar results.
1 can of sweetened condensed milk
1 Medium oven poof dish
1 Shallow baking tray
Aluminum foil
Preparation:
Preheat the oven to 220 C / 425 F .
Open the can of condensed milk and pour it into an oven-proof dish.
Cover the dish with aluminum foil tightly.
Place the dish in a shallow baking pan and fill half of it with hot water.
Put it in the oven and bake for about 1 to 1 ¼ hours--Checking often and adding more water if necessary--It’s ready when Color turns golden brown and Texture is thick and smooth. Remove the dish from the oven and allow to cool.
11 comments:
impecable tu dulce de leche!, imagino que extrañarás mucho tu tierra y recreas cada una de estas recetas tradicionales con clase!, un cariño desde tu tierra en el día más frío del año!
Mar, que lindas palabras! Me alegro que te haya gustado :)Saludos.
I will definitely have to try this Dulce de Leche! thanks for sharing this recipe! Awesome :)
Me encanto esta receta que das del Dulce de Leche, la verdad yo probe haciendolo con otros metodos, pero son medio complicados. Y el tuyo se ve de 10. :)
WoW! This Caramel looks so Delicious! Great Picture :)
Mi madre hacia el dulce de leche poniendo la lata en la olla de presion. Lo bueno es que aqui encuentro marcas de Mexico y de Argentina.
Pregunta, en Buenos Aires los panqueques con dulce de leche llevan un caramelo o azucar caramelizada arriba. Como lo hacen? Lo ponen en el asador del horno o usan una anrtocha de cocina. A mi me encantan los panqueques con dulce de leche pero me gustaria saber como crear ese efecto.
Ojala me pudieras contestar.
Un arbazo de aqui para alla.
Mely
Mely,
Te cuento que la mayoria de las veces nosotros servimos los panqueques con dulce de leche solos. Pero algunos que por ahi son un poquito mas golosos :)Si le agregan caramelo liquido que se hace igual que el caramelo para el flan. Yo lo hago con 1 cup de azucar y 1/2 cup de agua.Y cuando esta listo lo sirves con los panqueques.
La segunda opcion es que se espolvorea con azucar morena sobre los panqueques y usando una antorchita o poniendolo un par de minutos en el horno se lo deja hasta que se caramelize un poquito el azucar y se lo sirve.
Espero que haya contestado tu pregunta ;)
Un abrazote, Aldy.
Gracias, Aldy
Ya una vez probe tratando de caramelizar la azucar en el broiler pero los paqueques quedaron algo secos y duros.
Tengo una antocha pequena para cocinar pero ahorita no tengo el liquido.
Voy a probar la otra opcion de hacer el caramelo en la estufa y rociarlo encima.
Gracias,
Mely
Hello,
I am coming by way of Martina's beautiful blog. This recipe looks so good. Question though...(and this may sound dumb)...but the Dulce de Leche in the photo looks like carmel. Do you actually add carmel after you have baked the sweet condensed milk in the oven? Or is this truly the color that the milk turns once it's been baked that long?
Heidi
Hi Heidi,
Thank you for stopping by! And your lovely words :) Regarding your question; No, I don't add caramel. This is the color the condensed milk turns once it's baked.The sweetened condensed milk will caramelize and eventually it turns a golden brown caramel color.
Hope this answer your question :)
Hugs <3
Thanks, Aldy! Sounds simple enough. I'm gonna have to try this one of these days. :)
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Thank you, Aldy.