The first time I had Dulce de Leche, I was amazed that something that looked so much like regular old caramel could taste so much better! Dulce de Leche is basically a Latin American caramel-type spread made out of sweetened milk that's cooked slowly. At close to $10 a jar though, it's a luxury I can't afford to indulge in too often. When I decided to make homemade Dulce de Leche, a lot of recipes I found involved pressure cookers and came with warnings about exploding cans and possible decapitation... well, maybe not decapitation... but still scary stuff! So, when I found this one by David Lebovitz I was excited at how easy (and safe!) it was. My only regret? That I didn't make more this delectable treat! :)
Homemade Dulce de Leche
Makes about 1 cup
1 can sweetened condensed milk
1. Preheat the oven to 400 degrees.
2. Pour one can of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish.
3. Set the dish inside a larger pan and add hot water until it reaches halfway up the side of the smaller glass dish.
4. Cover the dish snugly with aluminum foil and bake for 1-1 1/2 hours. (Check a few times during baking and add more water to the roasting pan if necessary).
5. Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
6. Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.