David Lebovitz' Dulce de Leche

September 14, 2016

Author Notes: This is the only path to homemade dulce de leche that lets you easily get in to taste and peek and tweak, without also requiring regular or constant stirring—the best of all worlds, the happiest medium for control freaks and tinkerers who nonetheless don't want to be tied for hours to a pot. Adapted slightly from The Perfect Scoop (Ten Speed Press, 2007).Genius Recipes

Makes: about 1 cup (250ml)


  • One 14-ounce (400 gram) can sweetened condensed milk
  • Pinch of sea salt
In This Recipe


  1. Heat the oven to 425° F (220° C).
  2. Pour the sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
  3. Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
  4. Cover the pie plate snugly with aluminum foil and bake for 1 to 1 1/4 hours. (Check a few times during baking and add more water to the roasting pan as necessary). Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth. Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using. Variations: Consider adding a vanilla bean at the beginning, or a tablespoon of sherry at the end.

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