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| Photo: Jennifer Iserloh |
I will warn you -– it is dangerous. I could eat it out of the container with a spoon, but it can also be extremely versatile when used sparingly as a topping for healthier ingredients to make hundreds of fast desserts.
Start with fruit, whole grains and low-sugar sorbets to make a low-fat treat that has more character with a dollop of dulce. You can buy a commercially-made version, but it can be a challenge to find in local grocery stores, so I prefer to make my own.
If you make a full batch, it stores well in the fridge and is an incredibly delicious low-fat sweet that you can use in a million ways.
Dulce de Leche
14-ounce can sweetened condensed milk
Fill a large stockpot with cold water. Remove the label from the can of milk, and do not open the can. Place the can in the center of the pot; be sure that the water completely covers the can.
CAUTION: The can becomes pressurized when cooking, so for safety reasons, don't allow the water to boil vigorously. Simmer gently for about 1 1/2-2 hours for runny dulce de leche, or up to 4 hours for more solid consistency, adding more water, as necessary, when the water level decreases.
Remove the can with tongs, and cool 15-20 minutes. Carefully pierce the top with a can opener. The tan or brown caramel will ooze slightly from the can when opening. Transfer to an air-tight container, with the lid off, to cool completely. Store refrigerated for up to two weeks.
Easy Ways to Enjoy Dulce De Leche
Weeknight
Slice a banana into rounds and cook in a hot skillet coated with cooking spray, 1 to 2 minutes until the bananas are lightly brown. Drizzle with a tablespoon of dulce de leche and serve immediately.
For the kids
Buy a few small apples, such as lady apples. Cut small skewers in half with a scissor. Press the pointed ends into the apples, then roll each in about 2 teaspoons of dulce de leche.
Dinner party
One of my favorite Latin desserts is made with easy, delicate crepes. Use your favorite crepe recipe or try my whole wheat crepes, which you can make ahead. Smear each with two teaspoons of dulce de leche and roll. Serve on a plate topped with thinly sliced strawberries or fresh berries of your choice.
Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.
10-09-2009 @1:12PM Long Island Foodie said... Any concern for having the can of sweet condensed milk resting on the bottom of the pot, up against the heating element?
I know that when canning, you don't want the jars to touch the bottom of the pot because of the glass, not sure if it is a problem with the aluminum can of sweet condensed milk.
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10-09-2009 @2:30PM Cyn said... I don't think I would ever do it this way- boil for hours and hope when you open the can it's ok? I'd be more inclined to open the can and add it to the top of a double boiler instead.
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10-09-2009 @4:41PM Michael Schmitt said... Actually, its easier and safer to just go to your local Mercado and pick it up in the can.
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10-10-2009 @8:50AM Naomi said... David Lebovitz has a great recipe for making dulce by baking the condensed milk: http://www.davidlebovitz.com/archives/2005/11/dulce_de_lechec.html
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10-12-2009 @11:46AM Tim McCarty said... What if I put the condensed milk in a mason jar with a new lid and boiled it that way? The mason jar is designed to be boiled, and it lets off excess pressure through the lid. Plus, you'd be able to see how caramelized it is through the glass.
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