Having been in Argentina last June, I suspect that most Argentines would scoff at the idea of making dulce de leche from a can of condensed milk. They have a long standing reputation of being very proud, as well as a penchant for homemade ‘casero’ dishes. I will be making dulce de leche from milk and sugar in the future, but today I wanted to give this recipe a try, so I used the can of condensed milk I had in the pantry. It is handy and delicious to keep in your fridge. You can drizzle dulce de leche on just about everything, and trust me I do. This evening, after I let it cool, I put some dulce de leche on top of my natural yogurt.
Dulce De Leche
In order to make dulce de leche all you need is a can of condensed milk. If you enjoy the combination of sweet and savory you can add some sea salt to the mix. Preheat your oven to 425 degrees F. Pour the condensed milk into a glass pie pan or another baking dish. Then you place your pan into a larger dish. Fill the larger dish with water, a little more than halfway up the dish that contains the condensed milk. In Spanish this technique is called the baño María. It is also used when making flan.
Sometimes people get a layer of ’skin’ that forms on the top. In order to prevent this from happening make sure the the tinfoil is secure over the dish that contains the condensed milk. Try not to let any water seep inside. Let it bake for a little over an hour, leaving it a little longer if you want a more caramelized taste and brown color.
Ingredients
Can of condensed milk
1 teaspoon coarse sea salt
COUNTRY: Argentina
Image via: chez pim
