These rich, super fudgy brownies are topped with generous dollops of homemade dulce de leche and a generous sprinkle of sea salt. The thick layer of dulce de leche has the same fudgy texture as the brownie underneath, and the salt wakes the whole thing up. Consider yourself warned, because you're gonna want to make these every day.
'dulce de leche' on Serious Eats
Dulce de leche is a thick, creamy caramel sauce traditionally made with milk and sugar that are simmered together for seven hours. This much easier method, which calls for simmering a can of sweetened condensed milk in a pot of water for two to three hours, produces absolutely perfect results with not nearly as much time or fuss.
Milk and sugar taste like so much more when you let them simmer slowly. The gorgeous creamy amber of this pudding belies a flavor that's part butterscotch, part caramel, and completely irresistible.
This rich Latin American sauce, made by caramelizing sweetened condensed milk ,can be used to top so many sweets, but its so good that there's no shame in grabbing a spoon and just going at it all on its own.
Fluffy, light pumpkin spice cookies sandwiched over gooey dulce de leche.
Dulce de leche ice cream studded with nubs of coconutty Samoa cookies.
Around this time of year, an unnerving amount of people make declarations that they are going to avoid dessert, all under the alarming title of "New Year's Resolution". Personally, I'd rather resolve to eat more deliciously. And if you resolve similarly, you'll undoubtedly get a lot of pleasure from Almost Flourless Chocolate Cake with Dulce de Leche.
The custard-soaked and baked dessert is also a sensible way to salvage stale bread scraps that would otherwise find themselves tossed out with the fish guts and vegetable parings.
The cookie is crumbly and tender, and the dulce de leche intense and sticky. Milk might be tempted to have a new favorite cookie.
Notes: Pineapple jam can be made up to three days in advance; cool completely and refrigerate in a covered container. I prefer goat's milk dulce de leche, such as Coronado, but any variety of store-bought dulce de leche will do....
Using this method, the sweetened condensed milk is poured into an oven-safe container and placed in a water bath in the stoneware and left to cook and reduce for eight hours. No risk of explosion, just perfect dulce de leche ready to be spooned over ice cream or baked into a cake or crème caramel.
I've alway thought of making dulce le leche at home as a bit of molecular gastonomy. It's pretty easy, just simmer a can of sweetened condensed milk on your stove top for a few hours and the contents of the...