dulce le leche
looking for recipes using this awesome caramel sauce- i have the real thing from argentina-
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
24 Comments:
Take one teaspoon. Open jar of sauce. Eat.
Repeat as desired.
lemons at 3:10PM on 12/28/08
My Brazilian daughter-in-law throws a tin of sweetened, condensed milk and boils it in a saucepan of water, (forget the length of time), lets it cool a bit, the opens. It is GOOD.
bareneed at 4:15PM on 12/28/08
bareneed - I think you boil the can for one hr!!!!
I am not this brave
On the original q though i was thinking layered in a cake? or in a cookie sandwich? ohhhhh cupcake filling? or lemons idea with a spoon may be my fav! :)
love2cook at 4:46PM on 12/28/08
Ice cream topping. But it had better be really good ice cream.
dbcurrie at 5:26PM on 12/28/08
Banoffee pie - a pie with a layers of dulce de leche, sliced bananas, and fresh whipped cream. Here is a famous recipe which calls for boiling a can of condensed milk until it caramelizes but just sub an equal amount of dulce de leche instead:
http://www.hungrymonk.co.uk/pages/banoffi.htm
Very simple but sinfully delicious.
Esmeralda at 5:46PM on 12/28/08
I make it the same way as bareneed's DIL, and let it boil for a couple of hours. Truth be told, I just like to eat it with a spoon like lemons suggested, but it's brilliant as a doughnut filling (my favourite Hanukkah treat), on toast, on top of good vanilla ice cream...my Gran used to beat it with very good and fresh butter (and possibly, a splash of brandy?) to use between cake layers...mmm
brooke29 at 6:12PM on 12/28/08
i've done the boiled can thing - 2-3 hours, depending how thick you want it. the key is to keep the can fully emersed in water - do not let the water boil out enough to expose the can and youll be ok. and dont open it till its fully cool you can do a few cans at once so you always have a can in the pantry.
ive used it for cake fillings and dulce de leche ice cream, but it really is best just on a spoon!
nalega at 6:31PM on 12/28/08
Hi there. I am Argentinian so I've been brought up on the heavenly stuff and know a few nice recipes, tried, tested and devoured by many! I have just made a white chocolate and mascarpone cheesecake served with a warm dulce de leche sauce (mixing dulce de leche and creme fraiche in a hot pan and stirring for about 3-5 minutes). Another gorgeous use for it is as a filling for pancakes, churros and croissants or as a mousse. A very popular cake in Argentina is the 'chocotorta', dead easy to make and a sure hit. You need: chocolate tea biscuits, Philadelphia light cream cheese, milk and dulce de leche. Soaking the biscuits in milk, arrange a layer of three or four rows of biscuits on a flat tray. Mix dulce de leche and Philadelphia and cover the layer of biscuits. Add more layers of both finishing with the dulce de leche and cream cheese mix. Refrigerate for 1-2 hours before serving. Sprinkle with chocolate chips, shredded coconut, mixed nuts on top...enjoy!
HappyMuncher at 7:01PM on 12/28/08
Off a spoon as already mentioned. On bananas, apples or other fruit. On crepes or pancakes. In yogurt or ice cream. As a topping for flan. Be creative - the stuff is delicious!
thinkingincrayons at 7:01PM on 12/28/08
Oooh, HappyMuncher, that's the sort of thing I'm sure she was hoping for. I've made it in tins for years and never had it explode; I think the worry is much a result of our lawsuit-conscious society. When it's really thick, I used to slice it like canned cranberry sauce and serve it chilled - maybe a little unsweetened cream. (Now I think I'd use Greek yoghurt.)
lemons at 8:15PM on 12/28/08
I've been known to swirl Dulce De Leche into brownie batter before baking.
ag3208 at 9:56PM on 12/28/08
someone once served it to me as the filling in a sandwich cookie. omg that was good.
cybercita at 10:02PM on 12/28/08
I've been known to..........nevermind.........;-D
izatryt at 10:03PM on 12/28/08
IZZY!!!
(She told me about it at lunch. You do NOT want to know.)
Make a tres leches cake.
carolrsfMISSESTEXAS at 10:27PM on 12/28/08
You may want to check this link out - scroll down to chocolate soufflé with dulce de leche, it looks brilliant!
brooke29 at 11:21PM on 12/28/08
Brownies! OMG so good.
jenilowrance at 11:26PM on 12/28/08
You don't need to boil dulce de leche any further; boiling the condensed milk is what makes dulce de leche.
I sauteed some sliced bananas and pineapple in a little butter, then stirred in some dulce de leche for a delicious accompaniment to vanilla ice cream.
renzata at 2:59AM on 12/29/08
You can make a layered in a bowl, trifle type dessert using cubes of homemade poundcake, your wonderful dulce, bananas (dip in lemon juice to prevent browning), and maybe a drizzle of chocolate before totally gilding the lily and topping the whole thing with dollops of lightly sweetened freshly whipped cream.
therealchiffonade at 6:50AM on 12/29/08
Can I just be a pedant and point out in this forum how "dulce de leche" is pronounced? Many of us gringos seem to have it mixed up with Italian, but it's Spanish, of course, hence:
DOOL-seh deh LEH-che.
(Slightly different if you're in Spain, but it's really considered an Argentinian thing so this will do.) (It is NOT pronounced DOOL-che, that would be Italian, sort of.)
emilydev at 8:34AM on 12/29/08
Meant to include this... If you want to make Dulce from scratch, the Alton Brown recipe is incredible. I used it in a cheesecake for my mom's birthday cake.
@emily - I was saying it DUL-chay and was gently corrected by a latina girl at work. I really have to think about saying it DUL-say but I generally catch myself in time. :D
therealchiffonade at 10:01AM on 12/29/08
Choclate Cajeta Flan Cake is great. You can find the recipe in the Dallas Morning News Recipe Archives. it's from Rob Walsh's Tex-Mex cookbook.
NO_Pam at 10:41AM on 12/29/08
@emilydev: oh, you would not BELIEVE the ways i've heard 'dulce de leche' pronounced back when i was working at cheesecake factory!
(also, customers used to order our godiva chocolate cheesecake as go-diva...as in "mariah carey is a 'diva'.")
gastronomeg at 10:49AM on 12/29/08
Yum! That stuff is gooood. Where in Argentina did you purchase it? Did you go to Cafe Tortoni in Buenos Aires? Theirs was the best. I say buy yourself some churros and dip it relentlessly in some dulce de leche.
Hillary
Chew on That
Chew on That at 11:10AM on 12/30/08
I'm new to the forum. just in case it hasn't been clarified-to boil the sweetened condensed milk--do NOT open the cans. Remove the paper label and submerge in water, boil for an hour or two. let it cool before opening the can to get it out . We make a chocolate crockpot cake here and I'm making a dulce de leche version for a youth event: Mexican fiesta. Using yellow cake and caramel flavored pudding instead of chocolate/fudge. Topping with the dulce de leche.
momofour at 5:32PM on 02/28/09