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Author Notes: I call this the easiest approach because um, well, it's the easiest approach for making your own dulce de leche! Next to the method that requires you to actually cook condensed milk inside the can. I much prefer this method because it prevents dangerous leeching of chemicals and we don't want that. It is a rather hands-off method since the condensed milk browns nicely thanks to the bain-marie. Give it a go and pair it with toast, saltine crackers, or fresh apple slices! —Ellie Betzen
Makes a little less than 2 cups
- 14 ounces can of full-fat condensed milk
- 1 tablespoon vanilla extract
- water for bain-marie (volume depends on the pans you're using)vanilla extract
- Preheat the oven to 400 F. Pour the condensed milk into a large ramekin or typical sized pie pan, add vanilla extract and mix it thoroughly. Cover it completely with aluminum foil and this is a mus, or else the milk will end up with bits of caramelization and burnt chunks in it. Place the ramekin in the middle of a larger pan and fill it with enough water so that it covers the entirety of the condensed milk. It pretty much resembles a trench filled with water all around the ramekin. This is what we call a bain-marie.
- Bake for approximately 1 hour and 15 minutes to 1 hour and 30 minutes until it is nicely browned. Make sure to check on the dulce de leche when you hit the 1 hour mark just to make sure it's cooking correctly. If it makes you feel better, you can check a few times before the 1 hour mark. Stir it up and enjoy it with toast, saltine crackers, or sliced apples!