Tequila’s Kitchen Diaries: How to Make Dulce de Leche
Dulce de Leche is a luscious sweetened milk sauce that is prepared by slowly heating. The name Dulce de Leche means “candy milk”, “sweet milk sauce” and “milk jam”. This decadent dessert sauce originated in Argentina, but is also popular in other countries like Brazil, Chile, and Cuba. Dulce de Leche is often used as a spread on toast, pancakes, or waffles, and even as an additional flavoring for cake, churros, ice cream, or cookies.
Long before I came across the term dulce de leche, I had been boiling sweetened condensed milk to make it into thick caramel. I’d just spoon the caramel and just eat it like that. So deliciously indulgent!
What you will need:
1 can of sweetened condensed milk
- Make sure that the can is dent-free, and unopened. Completely remove the label.
- Place the can of sweetened condensed milk vertically.
- Pour the boiling water in the rice cooker. Make sure that the can is covered with water (about an inch over of water over the can).
- Cover with a lid. Press the cooking button.
- Simmer for about 1 to 2 hours.
- Once due, turn of the rice cooker and remove the can. DO NOT OPEN THE CAN! As it will burst the dulce de leche (due to pressure) and may cause you burns.
- Let the can cool first in tap water for about 5 minutes. Open and enjoy!
- If you are going to use the burner, do NOT boil on high heat.
- Set timer to check water level every 20-40 minutes.
- Add more water as needed to make sure the can is always covered in water while simmering.. Letting the water get below the top of the can will cause it to overheat and build up pressure that may result to explosion of hot liquid. Like what happened to this guy.
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