This summer I fell in love with the Dulce De Leche gelato at Nica’s Market. Studying for an 8-hour comprehensive exam to be held at the end of the summer also meant I needed comfort food every now and then. Fortunately I managed to rein in my craving once the exam got over, partly because I realized how many calories dulce de leche has. (Don’t worry, I’m not gonna ruin it for you. Though of course now you have an inescapable urge to google it).
So after many months of abstinence from dulce de leche, I decided to make some at home since it sounded quite easy. I went with the oven method since that seemed least susceptible to any broken cans (I wasn’t sure how leaving a can in boiling water on a stove top wouldn’t make it explode). Still, I somehow managed to make the fire alarm go off. Oh well, 2 hours and a fire alarm later, at least I had something delicious!
- One 14 oz (400 grams) can of sweetened condensed milk
- A small oven proof-dish
- A big oven proof-dish that has at least one inch space if the small dish is kept in its middle
- Pinch of sea salt
1. Empty the contents of the can into an oven-proof dish; sprinkle with some sea salt and tightly cover it with foil.
2. Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three quarters of the up the covered dish to create a water bath. Bake at 400 degrees F for around 90 minutes checking every 30 minutes on the water level and adding more as needed.
3. Dulce de leche is ready when it takes on a brown and caramel-like appearance. Remove from the oven and whisk to smoothness. Let cool before storing. The longer you leave it in the oven, the more it will begin to acquire a candy-like texture. For a very liquidy texture, have it in only for an hour.
What desserts can I make with my dulce de leche?
This Dulce De Leche Banana Cake from Bakers Royale
Dulce De Leche Cupcakes from Joy the Baker
And in case you’re too lazy to do anything more with it – just dip some fruit in it. Perfect finger food for a party!