We had planned to make roasted pineapple for the New Year's Eve vacherin, and sauce it with dulce de leche sauce. Well, as you may have read, the pineapple was a little over roasted, so it was replaced with rhubarb, which was not so well suited to the original sauce. We've been using it instead with angel food cake this week and it's been very well received. I thought some of you might like the recipe, as it is a very easy dessert sauce to make and very tasty on just about anything (except perhaps rhubarb...).
The name - dulce de leche - is translated in several ways: Sweet Milk Candy is one; Confiture de lait, which means "milk jam", is another. I like that, milk jam. I wish we'd known how to make that when we were kids surrounded by all the raw milk we could drink on a daily basis! I made our version the easy way: with a can of sweetened condensed milk and time:
Take a can of sweetened condensed milk and pour it into a 9" pie pan, glass or not. Cover this with foil and place it in a water bath within a larger pan. Put it in a 425 degree oven for at least one hour: check it then and if it is nicely dark golden brown and tastes rich and "caramelly", you're good. It if needs more time, let it go on another 30 minutes or more, until it's the way you want it to be. Scrape it into a bowl, beat it until it is smooth, and then serve it warm. You can reheat it in the micro or on the stove top (refridgerate it in the meantime).
The other way, which I am going to try next, is to make the Milk Jam, with whole milk, sugar and vanilla. Some recipes add baking soda. Here's a few links to look at: David Lebovitz describes the sweetened condensed milk version; Instructables has a photographic step-by-step way of making it right in the can, in a boiling water bath on the top of the stove (I've heard this can be dangerous=exploding cans, however); Alton Brown's recipe for the whole milk and sugar version is probably the one I'd try first, simply because I love Alton Brown...but this one from Open Source Food is intriguing as well, if only for the language describing it:
The name - dulce de leche - is translated in several ways: Sweet Milk Candy is one; Confiture de lait, which means "milk jam", is another. I like that, milk jam. I wish we'd known how to make that when we were kids surrounded by all the raw milk we could drink on a daily basis! I made our version the easy way: with a can of sweetened condensed milk and time:
Take a can of sweetened condensed milk and pour it into a 9" pie pan, glass or not. Cover this with foil and place it in a water bath within a larger pan. Put it in a 425 degree oven for at least one hour: check it then and if it is nicely dark golden brown and tastes rich and "caramelly", you're good. It if needs more time, let it go on another 30 minutes or more, until it's the way you want it to be. Scrape it into a bowl, beat it until it is smooth, and then serve it warm. You can reheat it in the micro or on the stove top (refridgerate it in the meantime).
The other way, which I am going to try next, is to make the Milk Jam, with whole milk, sugar and vanilla. Some recipes add baking soda. Here's a few links to look at: David Lebovitz describes the sweetened condensed milk version; Instructables has a photographic step-by-step way of making it right in the can, in a boiling water bath on the top of the stove (I've heard this can be dangerous=exploding cans, however); Alton Brown's recipe for the whole milk and sugar version is probably the one I'd try first, simply because I love Alton Brown...but this one from Open Source Food is intriguing as well, if only for the language describing it:
The recipe ,It’s not difficult. It takes their time, some about two hours cooking .The brown color gives it to him by the baking soda, as much as you put more dark it is.Take boil the milk with the vanilla bean, when begins to boil, put the sugar and the baking soda. Cook in low fire, always mixing, until has a creamy consistency.Continuos mixing untill cold.
Gotta love that! And finally, Chez Pim, always a good reference, has lots of comments following her recipe that add to the mix.
What's not to like, eh?
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