*crispy waffle*

The NY Times ran a story on one of my obsessions, dulce de leche, the other week. I finally got up the nerve to do the can-of-condensed-milk-boiled-til-it-turns-into-caramel trick. This is even though the story started with an account of an exploding can of condensed milk-- which has been my fear whenever I've thought about doing it. But no matter. Now I had a set of easy instructions and honestly, since having a baby, I don't have time or patience to stand around and stir a saucepan of cajeta for an hour. The can method is just as time consuming, but a lot less maintenance. I wouldn't recommend leaving the house while it's simmering away though-- unless you like the idea of caramel-colored walls in your kitchen.

Can o' dulce de leche
adapted from the New York Times

Ingredients:
1 can sweetened condensed milk, label removed

Set the can of condensed milk in a large saucepan or stockpot and cover with water by at least an inch. Bring the water to a boil and reduce heat until just simmering. Simmer for 3-4 hours, making sure that the water always covers the can entirely. (I'm assuming that it is the change in pressure if the can is not completely covered that would cause it to explode.). Remove from heat and allow the can to cool for at least an hour before opening.

Use it to top something, or better yet, just eat it straight out the can. Classy!

Links:
Crispywaffle: Cajeta, documented
NY Times: Got leche?

Labels: recipes, the sweet

posted by sheryl | 10:41 AM |

I've gone through about four of these cans so far since December. One time I either took a can out too early, either that or I didn't have it boiling the whole time, so I had to finish it over the stove, using the stiring method.

The only method that really hasn't worked for me is the one where you bake it in a baking pan.
By

john patrick 1/12/07 8:41 PM

this method has always worked for me... and i admit to also eating it straight from the tin, so i usually make two ;-)
By

thepassionatecook 7/5/07 3:51 PM

In Brazil we make "doce de leite" all the time with sweet condensed milk. It is faster if you have a pressure cooker (which is something Brazilians always have, we use it for cooking beans).

Put 2 or 3 cans inside the pan, cover with water, and put on medium heat. After the pressure cooker starts to sing, lower the heat and count...
20 minutes for very soft and light doce de leite,
30 minutes for a nutella like consistency,
40 minutes for a thick and dark paste (most popular consistency, the one you might want to use for your recipe), and
50 minutes for a hard paste you can cut a slice with a knife, and eat together with a slice of fresh cheese.

Just be careful to wait for the can to cool down before opening it. The heat creates pressure inside the can, and the doce the leite will shoot out of the can if it is still hot.
By

strambinha 3/19/08 9:04 PM