All that separates you from a jar of creamy, dreamy Dulce de Leche is a can of sweetened condensed milk and a hot oven. In little more than an hour, you will posses the most indulgent ice cream topping or cupcake filling imaginable – what a dangerous thought that is! Fortunately, the milk caramel will keep up to a month in the refrigerator, giving you plenty of opportunities to play taste tester. As for the cupcakes in the background? Check back for the recipe!
Dulce de Leche
From David Lebovitz
1 (14 ounce) can sweetened condensed milk
Pinch of sea salt
Preheat oven to 425°F and bring 3-4 cups water to boil in a tea kettle. Pour sweetened condensed milk into a 9-inch pie dish; stir in sea salt and cover tightly with aluminum foil. Place pie dish within a large oven-safe pan and add hot water until it reaches halfway up side of the pie dish.
Bake for 1 hour and 15 minutes, until brown and caramelized. Check during baking and add more hot water to the larger pan if necessary – I added additional water after 45 minutes. Let cool for 20 minutes; whisk until smooth. Store in an airtight container in the refrigerator up to 1 month. Gently warm in a water bath or microwave before using.
Yield – 1 1/4 cups Dulce de Leche (serving size: 1 tablespoon)
Calories – 65
Carbs – 11