Heather in SF, somehow I missed your link to making Dulce de leche

D

dawnnys

Well-known member
in the crockpot that you posted a little while ago. Thank you! I've always been to afraid to try it in the pressure cooker.

I love your blog... so easy to read. Is that a picture of you? What a cutie (although somehow I had you picured as having long, straight dark hair, no idea why)!

Will try the Dulce de leche in the crockpot tonight... maybe to put in my next apple pie. My family is loving all these autumny desserts I am trying out from the board :eek:)

http://heatherinsf.wordpress.com/2009/09/13/sweetness-while-i-slept/

 
Hi Dawn, perhaps you have seen a pic of me and Pat when we met up this summer, but now I'm Big Red..

Ta Da!!!!


http://farm4.static.flickr.com/3475/3949495083_a8482f6baf.jpg

I am just playing around with my haircolor, I'm a dirty blonde naturally (no comments please).

Hope you try the dulce de leche! I let it cook 8 hours but next time would do 9 or 10 for a deeper color. I have been dying to try it in a pie but have not idea what to do so please let me know what you do!

A note, my crock pot insert is porcelain, and the can caused a ring of rust on the bottom of the insert. So you might want to put down a piece of foil or something?

 
Does it have to stay in the tin? Couldn't you empty the milk into

the crockpot directly?
I like your hair -

Betty

 
Here's another, quicker way, to make dulce de leche from David Lebovitz, adapted

from The Perfect Scoop:

Dulce de Leche or Confiture de Lait

Adapted from The Perfect Scoop (Ten Speed Press)

Preheat the oven to 425° F (220° C).

Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.

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.

Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ 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.

http://www.davidlebovitz.com/archives/2005/11/dulce_de_lechec.html

 
and.... Dulce de Leche Brownies.... oh... MY!

Dulce de Leche Brownies
12 brownies

8 tablespoons (115g) salted or unsalted butter, cut into pieces
6 ounces (170g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (25g) unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200g) sugar
1 teaspoon vanilla extract
1 cup (140g) flour
optional: 1 cup (100 g) toasted pecans or walnuts, coarsely chopped
1 cup Dulce de Leche (or Cajeta)

Preheat the oven to 350 degrees (175 C).

Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn't reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.

Scrape half of the batter into the prepared pan. Here comes the fun part.
Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.

Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.

Storage:These brownies actually become better the second day, and will keep well for up to 3 days.

http://www.davidlebovitz.com/archives/2006/06/dulce_de_leche.html

 
I don't mean to be naive, but at the price of condensed milk, why not just

buy a jar of caramel ice cream topping? Or are my sweet taste buds not developed enough to tell the difference?

 
Seems so...

Not sure I could handle all that being just whipped cream. I think I'd be forced by the dulce de leche gods to at least make a mousse for the center.

Only cuz they made me doncha know!

 
Traditionally it's made by simmering for 3 hours, stirring constantly.

I suppose you could try it, let me know!

(oh and thank you!! smileys/bigsmile.gif )

 
A reason / advantage to the "in the can" and crockpot cooking method >>>

* cooking in the can allows you to make the dulce de leche in advance, it won't spoil in the unopened can versus a finite life when removed from the can and cooked.

* cooking in the crockpot allows you to cook multiple cans of the dulce de leche

* cooking in the crockpot allows you to not worry about the cans exploding if the water level drops, and requires no tending. Hence turn on the crockpot and go to bed or whatever.

 
For all of you who have the 99 cent only stores..... they have the sweet. cond. milk for 99 cents!

 
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