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13 Comments
zeepc
August 13, 2020
Nice! I am curious, will half and half do for ducle de leche? I have only made it with whole milk and I am trying to find alternatives for when I am out. 😳😳 #pandemiclife
note: "dulce" does not mean "jam" in Spanish, and the context of "dulce de leche" is not to convey that it is a jam rather a sweet concoction made of mostly milk. 😄😅
note: "dulce" does not mean "jam" in Spanish, and the context of "dulce de leche" is not to convey that it is a jam rather a sweet concoction made of mostly milk. 😄😅
Jenni
April 16, 2017
I'm wondering if it can be made in a slow cooker with the lid off, my gas cooker, even on the lowest heat, will have the milk boiling over in no time! I find that making things like semolina pudding or stove-top rice pudding burns the milk, even with a diffuser, it is an absolute nuisance!
Oscar T.
April 9, 2017
I cook mine in the can at 85 degrees Celsius for exactly 12 hours using a home sous vide device. The outcome is exceptional, but if you leave the can for 14 days before opening it, it's clear that it has started to crystallise, as in small sugar crystals form which is slightly unpleasant compared to the initially silky smooth deliciousness. Any idea why this is happening and how one might prevent it?
Smaug
January 6, 2016
Worked quite well, though it took me quite a bit longer (I actually interrupted the process overnight)- I probably could have had the heat higher- On the other hand, I had no problem with graininess- I also tried to keep stirring to a minimum.
I haven't tried it, but I've seen recipes for Dolce de Leite from condensed milk that called for emptying it into a pie plate and baking that in a water bath.
I haven't tried it, but I've seen recipes for Dolce de Leite from condensed milk that called for emptying it into a pie plate and baking that in a water bath.
derekcambodia
October 14, 2014
Put can of condensed milk in a water bath and cook at low temp in oven .
Be careful and let cool before attempting to open
Be careful and let cool before attempting to open
Simone H.
April 5, 2014
How much time it take if I make it in the pressure cooker and can I use low fat milk? Thanks
Diana B.
April 5, 2014
If you're going to cook it that long, I'd add the vanilla bean late in the process. The flavor's rather delicate and after 1½ - 2 hours, there wouldn't be that much flavor left.
jaybels
April 2, 2014
Nice reference to Alton Brown! And vitorhugo, I dont see you working for the best food blog in the nation. Take it easy.
Diana B.
April 5, 2014
I would imagine someone from victorhugo's culture has more experience with dulce de leche than most, but even if he doesn't, we all have something yet to learn, even the writers of excellent food blogs. And he's quite right about the vanilla bean.
Vitor H.
April 2, 2014
Nice! Dulce de leche (or doce de leite in my language, Portuguese).
But… I can see, the texture is a bit crystallized (and in the saucepan sides). It seems too much heat and stirring. The colour could be a little more darker (of course, exist lighter kinds doces), so more caramel flavour! :D
For my tries, vanilla is a great addition. But the long cooking time the flavour vanishes really fast, so my tip is add it later. So we get more taste after.
But… I can see, the texture is a bit crystallized (and in the saucepan sides). It seems too much heat and stirring. The colour could be a little more darker (of course, exist lighter kinds doces), so more caramel flavour! :D
For my tries, vanilla is a great addition. But the long cooking time the flavour vanishes really fast, so my tip is add it later. So we get more taste after.
Catherine L.
April 2, 2014
These are great tips! You're right, it was a bit crystalized, though we didn't strain it at the end (and certainly didn't mind one bit while eating it). We'll take any excuse to stir less!
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