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Dulce de Leche - The easy way and it did not explode...

Wednesday, 17 June 2009

Just look at this picture.


IMG_5440

Need I say more?

Dulce de Leche

Printable recipe
By Pig Pig's Corner

Cook time: 45 mins
Yield: 1 can (405g)


What you need:
  • 1 can (405g) Sweetened Condensed Milk
  • 1 large pot with lid OR a pressure cooker
  • Water

Directions:
  • Place the whole can of condensed milk in a pot.
  • Pour water to cover the whole can. The can should be completely submerged.
  • Bring to boil, cover with lid, lower heat and let it simmer for about 3 hrs. Or use a pressure cooker and let it cook for about 45 mins (this was what I did).
  • Remove from water and let it cool completely before opening the can. If you can't wait like me, cool it under a running tap.

I used light instead of full fat condensed milk and it worked great! Now I have to think of ways to use this before I eat the whole jar!

PS. If you use an aluminum pot/ pressure cooker, the inside may turn black like mine. Don't panic or throw the pot away! This is because of hard water used, iron and other minerals in water or foods may darken the aluminum. Just mix water and cream of tartar (about 2 tsp to 1 L water) in the pot and boil until the stain goes away. I let it boil under pressure for about 20 mins, remove from heat and let it cool naturally before opening the lid.

PSS. Check out my banana souffle cake with dulce de leche recipe!


70 oink oinks...:

lisaiscooking said...

I have to try this! It's so delicious. How about some mini molten chocolate cakes filled with dulce de leche?

Jo said...

Hmm I've yet to try this. Probably because I had this weird image of the can blowing up in my kitchen and creating a hell of a mess! Maybe one day :P

Pam said...

You are so smart! I would NEVER have thought of this. Can't wait to try.

pigpigscorner said...

lisa: That sounds so sinful but I like it =)

Jo: I used a pressure cooker and it didn't even blow up so I guess it's fine =P

Pam: I actually saw this on tv one day but forgot which programme =)

Olga said...

I've seen this many times, but never tried it.

I'd smear it on some graham crackers with nutella! Or put on top of ice cream. Or just eat with a spoon.

Or of course you can make tres leches cake!

nora@ffr said...

hmm a must try.. sound fabulous :)

Pierce said...

That is genius! And no clean up (almost).

Thanks for the anniversary wishes!!

Jenn@slim-shoppin said...

I have to try this!

I've never used condensed milk for anything but I keep seeing it pop up here and there.

Thanks for sharing such a unique recipe!

KennyT said...

OMG!! I didn't know condensed milk could be prepared this way, does it taste like toffee? We only use condensed milk for drinks/desserts here.

Dragon said...

I can't wait to try making my own!

The Duo Dishes said...

No you need not say more! We've seen this work for another person, and it's so cool. How easy!

Hummingbird Appetite said...

I love dulce de leche! In fact right now, I'm eating a layered cake with dulce de leche, whipped cream and peaches.

burpandslurp said...

wow, that is it? Awesome!

Teresa @ Grammy Girlfriend said...

Looks awesome. I enjoyed reading your blog tonight....

Love it when I have time to do blog hopping...

I always enjoy finding new blogs!
This month I am posting on our Disney trip.

emiglia said...

I JUST bought condensed milk with the intention of making this. Now I have a method! Thanks!

Ellie said...

Amazing!!!!!!!! need i say more??? lol!!!!

♥peachkins♥ said...

My sis and I always make dulce de leches. and ,oh,I could eat a can of this...

Elra said...

Yes, yes, I am starring at your dulce de leches and can't help but dreaming about it. But, I must say that I also dream that making this, and it will explode (I am not joking), that is why I still haven't try to make it ...

I guess, I have to take your words for it ... although (see, see I doubt it again)? cooking this in a pressure cooker even sound scarier. Gosh I wouldn't know until I try it, right? So, wish me luck!

pigpigscorner said...

Olga:Love the idea of adding nutella! I've been eating it with a spoon non-stop!

nora: definitely a must-try and it's so easy!

pierce: There's no cleaning up actually if you finish the whole can =P

Jenn: You've never used it?? I love it on toast!

Kenny: Yes, it tastes like toffee actually but better =)

Dragon: Good luck =P

Chrytal & Amir: Yes I know! Super easy and soooo delicious. Glad I overcomed my fear of it exploding.

Jenny: wow...love what you were eating!

Sophia: yeap, that's it! simple and delicious =)

Teresa:Thanks for visiting =) I'll hop over to your blog to read about your Disney trip!

emiglia: This is as easy as you can get. It's totally worth all the risks =P

Ellie: lol

peachkins:I would if I could! How I wish it's 0 calories!

Elra: Just leave it in the kitchen for 3 hrs and forget about it! As I said, it's totally worth the risk! and good luck!

Jenn said...

Nice. I love dulce de leche. I haven't tried making this yet, as It's a hastle for me sometimes. Great trick with the pressure cooker.

doggybloggy said...

great method - great - great - great!

Bob said...

That is one of the coolest things I've ever seen. I have to try it as soon as possible!

Pearl said...

wow how cool! i've never had dulce de leche.. what does it taste like?

Reeni♥ said...

How heavenly!! I would not be able to stop myself from eating it straight from the can until the spoon hit bottom!!

Emile Zola@life said...

I never heard this and eat this before, I must try it immediately, thanks for sharing.

Nags said...

do you put the weight on the pressure cooker? I am guessing not, but just checking. I have to make it this weekend. cant.wait.longer :D

Christina Kim said...

no way!!!!! this is so cool!!!!!!

5 Star Foodie said...

Super cool! I definitely need to try that!

Rebecca said...
This comment has been removed by the author.
Rebecca said...

You can do the same in a Le Creuset (or similar)in the oven on the lowest temperature. Google Ian Dowding (the originator of Banoffi) and he explains how.

It's by far the easiest and safest way that I've tried. It also keeps for a while so you can have it en plasse!

Janet @Gourmet Traveller 88 said...

What did you make in the end? I actaully found a ready made one from the same brand as yours in UK and bought it back to Switzerland. Have not opened so cannot comment on I like it or not. How did you consume it in the end?

Grace said...

what's it like to be brilliant? i could (and would) eat the whole jar in record time. :)

Parita said...

I love this but never tried making it at home, thanks for sharing!

pigpigscorner said...

Jenn: This is by far the easiest method to make dulde de leche, you should try this!

doggybloggy: So simple isn't it!

bob: I think so too. That's why I tried it and love it!

Pearl: It taste like toffee actually.

Reeni: I couldn't stop myself either! I kept going back for more spoons!

Emile Zola: Definitely and must try =)

Nags: Nop, I didn't put any weight. THe can just sank to the bottom and stayed there.

Christina: Yes I know! Love this easy method.

Natasha: Yeap definitely a must try!

Rebecca:thanks for the info. But I think I'll stick the the pressure cooker method, it's fast =)

Janet: I made banana cake with swirls of dulce de leche! So good!

Grace: I would if the can has less calories =P

Parita: You should give this a try! It's so simple and soooo delicious!

Soma said...

That is decadent & i love the picture. Yours is one of the very few easiest written recipes i have seen for this.

Little Corner of Mine said...

I love this fast pressure cooker method. I never try Dulce de leche before too but have seen this method on the web. Can you use this to make pound cake?

Taste Buddies said...

At last! What a great idea. I'll be doing this when I make my next banoffee pie. Thanks!

Bethie said...

This IS good stuff, isn't it? I just make my kids stay out of the kitchen when I am making a can. LOL!!

Gail said...

Yummmm dulce de leche is divine! I refrain from making it too often as I can't resist it and end up eating the lot!

bagpuss said...

Carnation make this themselves as carnation caramel

Jill said...

I've done this several times and never had a problem. If using the boiling method, be sure to keep the entire can covered with water for the whole 3 to 5 hours and since it takes so long, do several cans at once. They can be stored in the pantry after they cool.

pixen said...

Going to give this a shot in the pressure-cooker! I'd been procrastinating this... since my teenage years! I saw this dulce de leche in can recipe by Dutch Lady Condensed Milk. Thank you for reminding me that!

Sam said...

I love that stuff, in fact I could quite happily eat the whole jar!

Raposa said...

oh thats the good stuff! i usually pour 2 cans of it into a pie crust, drizzle with chocolate sauce, cool in the fridge over night, then cover with whipped cream & devour. sometimes i sprinkle chocolate chips on top instead of chocolate sauce. other times i add nuts. it could probably be incorporated into an apple pie of some sort too.

katie said...

i need a pressure cooker... I want to do it with condensed goat's milk... will be cajeta then? In that case I have a great chocoflan recipe!

Aidinha...The Cosmic Girl said...

if you were looking for ways to use it..well..look no further hehe
I'm brazilian and have used doce de leite for everything since i can remember. You can eat it on its own which is great, u can have it with a thin slice of cheese (mozzarela, chedar or something on thos lines) which is how we have it back home, of you could make a nice victoria spondge or coconut cake and use it as filling, it does make a great fiiling for cakes. or as my boyfriend likes, u can have it with icecream and biscuits heheh he is not brazilian but just loves doce de leite. I have never done it on the pressure cooker coz mine is a 2L only but will try the 3 hour thing..hope it works coz the doce de leite we find to buy here in london isnt brill...also, Nestle makes CARNATION CARAMEL that is just like doce de leite as well. Hope that helped!!! take care

Kevin said...

That dulce de leche looks good! Making your own sounds like fun.

pigpigscorner said...

Soma: Thank you =) I was amazed by the simplicity and how delicious it turned out! Glad I found out about this method!

Little Corner of Mine: I've sen pounds cakes made with condensed milk so why not! The flavours must be wonderful!

Taste buddies: Banoffee pie!! I'll try that next !

Bethie: It does sound a bit scary doesnt it. I was a bit scared when I heard rattling sound coming from the pot!

Gail: I know! Everytime i walk into the kitchen, I'll take a spoon!

bagpuss: Thanks for the info.

Jill: Glad I have a pressure cooker. Waiting 3-5 hrs is a torture!

Sam: haha tempted to!

Raposa: ooo that sounds so sinful! but delicious! Adding it into apple pie sounds like a good idea!

Katie: Ive never heard of cajeta! Just googled it and it sounds good! Chocoflan is a great idea!

Aidinha: Wow, thanks for all the info! Having it with a slice of cheese sounds interesting!

Kevin: hehe yea it was fun but a bit scary.

Jenny said...

I now it for about 20 years. And its fabulous! You can buy it (already cooked)in russian food shops. Just ask for it! See how it looks: http://shops.venditio.com/prima-markt/i_Kondensmilch_1188932503046-195x250/Gezuckertes-und-gekochtes-Kondensmi.jpg

Michelle said...

My mom has done this for years, tho I think she only boils it for an hour. People still don't believe me when I tell them what happens when you boil a can of condensed milk. Most say, "Won't the can explode?" As long as the can stays submerged, no.

Mom always used it as a filling for candy (caramels). I used it when I made homemade Samoas (Girl Scout cookies) and it was perfect!

pj said...

i was making banoffee pie the other day, but didn't know how to work the pressure cooker, and the other boiling method took too long! microwaved it instead, took just over half an hour - yum!!

pigpigscorner said...

Thanks for the info! I've never actually came across any russian food shops here. will have a look out for it!

Michelle: I was a bit scared at first too but it's totally worth the risk! Thanks for the ideas =)

pj: Microwave? How did you do that? You should learn how to use the pressure cooker, I use it for almost everything now!

Rafaella said...

This is a very commom recipe here in Brazil. And it's delicious! We use pressure cooking for a lot of things here! :)

pigpigscorner said...

Rafaella: Glad I tried it, but it does take a lot of courage to actually mkae it =P I use my pressure cooker for almost everything now!

Chef E said...

WOW is all I have to say...and I am going to try it soon...my friend might think I am going to burn her house down here in Texas, LOL, but I will forward this post, so she can see...

pigpigscorner said...

Elizabeth: Keep the can(s) submerged in water at all times and you'll be fine =)

Shannon said...

When we make dulce de leche, we use the canned sweetened condensed milk method, but we punch 2 tiny holes in the top so it can not explode. It works pretty well. Other then the top stays rather light, it works the same. Just if you open it and stir it up, it all turns golden brown and thick!

I have heard the pressure cooker way, but we do not have one but I want to try that way, although I would still poke holes.

SavoringTime in the Kitchen said...

This looks so good! I've never tried it as I've been afraid of the can exploding. I will try it soon!

Bridget said...

This recipe looks amazing! Thank you for sharing.

I've included it in my Top 25 recipe posts on Twitter because its such a winner!!

www.theinternetchef.biz

Thank you again for the beautiful post.

Love,
Bridge x

pigpigscorner said...

Shannon: Do you punch holes and submerge the whole can in water?

Savoring time in the kitchen: I was afraid too but it worked!

Bridget: Thanks for including this!

Charlotte said...

This is very common to do in South Africa, no one here believes the can won't explode. However, I like to do it in the slow cooker, 4 hours on high, or 8 hours on low, because I can put a few cans in in the morning, leave, and by the time I get home, it's finished.

It's delicious spread on gingersnaps with a slice of banana and a dollop of unsweetened whipped cream, (or sweetened, if you'd like, but I think it can be cloying).

Anonymous said...

That's how they make parts of the Banoffee. Well, at least they do in most of the pubs here in Sussex.

~~louise~~ said...

Hi Ann,
I'm delighted to have discovered your blog while preparing my post today celebrating the food of Argentina. I hope you don't mind that I included this link for my visitors to enjoy. I didn't realize this could be done with a light version of sweetened condensed milk. Kudos to you for doing a great job of preparing and sharing...

pigpigscorner said...

Hi Louise, thanks for visiting my site and thanks for the link =)

Phuoc said...

Hi Ann,

I've made a batch of 4 cans the other day and want to make more! I have one can left after 1 days! (oops) The method I used was over the stove in a pot.

A friend of mine wants to cook it with a pressure cooker but I don't have one and I've been looking all over the net for what people have said about making dulce de leche in a pressure cooker. Did you fully submerge the can in water? I think my friend said that there's a certain level of water she could put in her pressure cooker, what if this doesn't submerge the can, can she still make it? I've read other methods where people have removed the lid and covered it with foil and placed it into the pressure cooker with water reaching about 1cm from the top.

What do you suggest?
Cheers!

pigpigscorner said...

Hi Phuoc, Yes I fully submerge the can in the water, I'm afraid the difference in pressure will cause the can to explode if I don't fully submerge it. I don't think I'll take the risk =P If you can't fully submerge the can, I would suggest removing the lid or just punching a few holes.

Anonymous said...

My brother does this, and he lines a pie crust with bananna's and chopped pecans and pours this over it. Makes a most excellent pie!

Cathy said...

I've always been afraid to try this because of the exploding can rumors but it looks so delicious that I have to go for it.

Anonymous said...

I would not suggest heating food in its own can due to leaching of chemicals and metals. Read this article in scientific american. Is there another way to heat and brown the condensed milk? I would like to try the recipes for dulce de leche.
http://www.scientificamerican.com/article.cfm?id=earth-talk-can-dont

Anonymous said...

I too was concerned about explosions with the pressure cooker method. However, these simple precautions can prevent explosions.
1. put enough water in the pressure cooker, about 1.5 time the height of the condensed milk can. You will hear the can rolling around in the pressure cooker during the cooking process.
2. turn down the heat after the the pressure cooker whistles and leave it on a low fire for 45 mins.
3. wait till the pressure cooker cools and the pressure is dissipated so that the lid can be easily removed.
4. wait till the can cools before opening as the contents are under pressure and can spurt its hot contents all over if opened before it cools.

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