Sunday, August 14, 2011

Time-Out: Dulce de Leche

Print Friendly and PDF
This week is The Growing Foodie's "Ice Cream Week" in honor of my all-time favorite food.  Most of the recipes are egg-free and extremely easy with very few ingredients and even directions without an ice cream maker.  For the first day, I gave John three choices with his favorite ingredients and toppings in mind.  It should be pretty obvious from this post to know which ice cream he picked, but I won't tell until Monday!

That being said, if you get a chance over the weekend to make this Dulce de Leche, you can play along with my ice cream week.  Even if you don't, give this a shot!  I was very skeptical about the whole process especially since most of the cans specifically say do not boil!  But, the way I did it, I thought for sure there would be no problems.

I was right; luckily, John stayed home with the can all day and watched it.  In about 6 hours we had a perfectly flowing Dulce de Leche.  John has been eating it straight from the can, in coffee, and just about any other way you can think.    Also, just because I made this recipe sucessfully, does not mean that it will always work.  The warning on the can is there for a reason.  Be smart and be careful if you're going to attempt this.
Dulce de Leche
Serves:  1-14 ounce can
1-14 ounce can sweetened condensed milk

Cook on low in a crockpot fully submerged in water.  Make sure the can is always fully submerged.  Cook 4-6 hours until done.

This seems like a silly recipe.  I punctured 2 holes in the top of the can and then submerged it completely in water in a large crockpot.  The sweetened condensed milk did leak out a little, and some water got into the can (very little), but it was worth it for me to mitigate the risk of explosion!  It also meant that you could open the can immediately and I just mixed it quickly with a spoon.  I put it in an airtight container and it sat tight until I was ready to use it!

If you do NOT poke holes in the can, you should wait for the can to come back to room temperature before opening it. 


This weekend we are in New York celebrating with the family at K and E's engagement party!  I was in charge of the desserts (notice a theme?).  The Creme Brulee cupcakes made an appearance, much to everyone's delight.

Can't wait to see you tomorrow to show you a week of delicious ice creams; sure to beat the heat this summer!

Until the next time my oven is on...

0 comments:

Post a Comment

©2009-2013 All photos, recipes, and content on thegrowingfoodie.com are copyright protected. Do not copy, distribute, or use without permission. Related Posts Plugin for WordPress, Blogger...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.

Get Recipes Right to Your Inbox!

Football Fun!

Search

Archive

UA-39675793-1