Best Dulce De Leche Safe Oven Method Recipes

DULCE DE LECHE

Steps:

• In a ceramic pie pan pour condensed milk from 1 can (400 grams). Using a small silicone spatula scrape the sides and bottom of the can and add all of the condensed milk in the pan.
• Seal the pan tightly with a tin foil or aluminium foil.
• Place this pan in a larger pan. A roasting pan can also be used. Preheat oven at 220 degrees celsius or 430 degrees fahrenheit for 10 to 15 minutes.
• Heat water till it starts boiling.
• Carefully pour the hot water in the baking pan or roasting tray till it reaches half of the pie pan. note that the amount of water to be added will depend on the size of the pans.
• Using oven mitts (oven gloves) carefully place both the pans in the oven. bake at 220 degrees celsius for an hour or two hours. For a light caramelization of the condensed milk, you can bake for an hour. For a more deeper caramelization, bake for two or for more than two hours. Check after an hour. Remove the pans carefully using oven mittens.
• If the caramelization is less, then continue to bake for more 30 minutes to 1 hour or more. You can even check after 2 hours. You can also add a pinch of salt (optional) in the dulce de leche after it is done. Mix well and use in desserts or sweets.
• Dulce de leche stays well at room temperature for a few days. You can even keep in the fridge in an airtight jar or container. Stays good for a month in the fridge. On keeping in the fridge, the color slightly lightens and the consistency becomes more fluid. So if you are planning to use dulce de leche in a day, then might as well keep it at room temperature.

DULCE DE LECHE

Steps:

• For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
• For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
• Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.

DULCE DE LECHE

Steps:

• Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
• When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
• Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.