5 Ingredients or Fewer

David Lebovitz' Dulce de Leche

September 14, 2016
Photo by James Ransom
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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Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Creative Director Kristen Miglore.