Caramel is my chocolate. Actually, I believe there is only one thing better than caramel really, and that is dulce de leche. Top it off with crispy, deep fried churros coated in cinnamon sugar and we have reached a whole new level of dessert heaven.
Ellie at Kitchen Wench recently received a jar of dulce de leche from a fellow blogger, and proceeded to whip up a batch of churros for dipping based on a recipe by Jane Milton in her cookbook 'Mexican'. Though churros are traditionally piped from a pastry bag using a star tip, (which forms the ridges along the churro surface) she didn't have one large enough so opted to pipe without a tip instead.
Since Ellie used a jar of pre-made dulce de leche, I'll leave you with my recipe for making it yourself, which you can find after the jump.
Dulce de Leche
3 (14-ounce) cans sweetened condensed milk
Remove label from the cans. Stand the cans in a saucepan and add water to cover - do not open or puncture the cans. Bring to a gentle simmer and keep it there for 3 hours, adding water as needed to keep the cans submerged.
Allow the cans to cool before opening. The milk will have transformed into a smooth, creamy, caramel-colored dulce de leche.
(image: Kitchen Wench, used with permission)
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Reader Comments (Page 1 of 1)
3-29-2007 @ 12:14PM
Miss Tiffie said...
I'm deprived, I've never had churros with dulce de leche before.. It looks so good though, I just might have to run home early and make some for myself tonite! Anyone from Boston know where to get some yummy churros? I hear there's a Spanish bakery in Boston.... and I know they have them at Costco..
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3-29-2007 @ 12:21PM
Elena said...
In the past I've read many recipes to make dulce de leche myself, but never attempted it because the directions were so involved. Your recipe sounds wonderful. I can't wait to try it. I look forward to more postings about dulce de leche.
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3-29-2007 @ 1:17PM
Jill said...
Since the process for making dulce de leche takes so long, I do several cans at once, just be sure to always keep the water level above the cans. It keeps forever on the shelf.
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3-29-2007 @ 1:47PM
Ed said...
That is soooo cool. Gotta try it this weekend.
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3-29-2007 @ 2:00PM
Brett said...
I've used this same recipe but reduced the time to one hour with great results.
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3-29-2007 @ 3:21PM
Jon Sagara said...
I love caramel.
I love churros.
You. Are. A. Goddess.
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3-29-2007 @ 3:53PM
Barbara said...
Our daughter was a foreign exchange student to Argentina (AFS). We flew there to meet the family after her stay was up. They served dulce de leche all the time, put it on toast and plain cake, ice cream. That's how they cooked it, if they didn't have it on hand.
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3-29-2007 @ 4:03PM
Dr Electro said...
I love churros. I love dulce de leche. Anything caramel rocks my world. Thanks to you I know how to make dulce de leche. I usually buy it off the shelf at local stores when I can get it.
I am going to try Jane's recipe for churros, too. The look excellent. If any of you tells my doctor I'm doing this I will disavow all knowledge of your existence!
Side note: Some of the best churros I have ever eaten were at Disneyland. Somebody in Anaheim knows how to make churros!! No dulce de leche for dipping though. We had them dry with Coke. Yummy!
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3-29-2007 @ 11:02PM
adrianna said...
In Peru, we ate churros covered with sugar and FILLED with manjarblanco (dulce de leche). They were one of my favourite street foods! I guess dipping is as good as it gets around here...
By the way, dulce de leche is dangerous to have around the house because you'll find yourself eating it with a spoon! Delicioso!
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3-30-2007 @ 10:26AM
nellopea said...
When you are preparing the dulce de leche be sure not to let the water level evaporate below the tops of the cans. If this happens, you may find yourself and your kitchen covered in scorching hot liquid sugar which can make for some pretty nasty burns. The cans WILL explode if not covered with water or if cooked too long, and they shoot off like bombs.
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3-30-2007 @ 10:27AM
jeff harding said...
we actually serve this at my restaurant (i'm a manager). most of the cooking staff is mexican so they're the real deal. aspen: 30 w. 22 st., NYC 212-645-5040
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