February 10, 2011
Get Your Dulce de Leche Recipes Ready!
While it's perfectly acceptable to eat dulce de leche with a spoon, I know you bloggers are a creative bunch so get your recipes ready for World Dulce de Leche Day! It's coming soon, so get in the kitchen and get busy. Then, on World Dulce de Leche Day, February 28th, post your amazing masterpieces and send me a photo and a link for the ultimate dulce de leche round up. And yes, I've been made aware that there's actually a Dulce de Leche Day in Argentina, but really, can you ever have too much dulce de leche? It shouldn't be restricted to one country, we need to bring this sweet to the whole world!
If you need help making dulce de leche, David Lebovitz provides the following recipe which couldn't be easier, (and doesn't risk having a can of boiling liquid explode everywhere).
Dulce de Leche or Confiture de Lait (Adapted from The Perfect Scoop)
Preheat the oven to 425° F (220° C).
Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.