During this quarantine time, many of us have taken to cooking to keep busy. I am not much of a cook, however, I do enjoy baking. I decided to try and make homemade dulce de leche. Dulce de leche is one of the most popular desserts originated in Latin America. However, its name varies greatly from country to country. In Argentina, Uruguay, the Dominican Republic, Puerto Rico and Costa Rica it goes by the name of dulce de leche. In Ecuador, Chile, and Panama it is referred to as manjar. Peruvians and Colombians prefer arequipe, while Mexicans and Nicaraguans use the name cajeta. I am Cuban, and ever since I could remember, before dulce de leche became a thing, most Cubans simply called it leche condensada cocinada (cooked condensed milk). Dulce de leche for us was actually another dessert made from curdled milk and sugar (also delicious).
Dulce de leche can be eaten by itself with a spoon straight out of the can (my favorite way), or it can be spread on toast or crackers, as a topping for ice cream, on pancakes or crepes, etc. Many of you have probably seen dulce de leche cookie, cheesecakes and ice cream recipes all over Pinterest. It’s all very yummy (my entire family loves alfajores!)
Most folks make dulce de leche in the pressure cooker or in a crock pot. However, I have always been scared (actually terrified) of the pressure cooker and after hearing how the cans may explode and such, I finally decided to make it a much simpler way, using a water bath.
Take a look at all of the delicious desserts you make with dulce de leche:
1) Preheat your oven to 425°F.
2) Pour the contents of the sweetened condensed milk can into an 8×8 pie pan and cover the pan tightly with foil.
3) Fill a larger roasting pan with enough water so that it goes halfway up the sides of the 8×8 pan, which will go inside the larger roasting pan.
4) Bake for 1.5 – 2.5 hours, or until you reach your desired caramel color. Check to make sure that the water is still halfway up the side of the pie pan, checking every 45 minutes or so to add more boiling water if too much has evaporated. Take the pans out of the oven and uncover the pie pan. Stir the dulce de leche until smooth. It’ll thicken a bit while cooling. Cover and store in the fridge.
It should look like this:
Have you made dulce de leche? How do you enjoy eating it?