Dulce de Leche (Caramelized Condensed Milk)
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This is the same cream I made from milk and sugar for the Pastel de Cuatro Leches cake. But this is the simpler and safer version - there's no risk of the milk boiling over and you don't need to stir. The taste isn't very different between the two, but this one seems less sweet to me and has a more viscous consistency.
Condensed milk is NOT the small cartons used for coffee! You can find it in cans or tubes and it looks like a white cream. I found it at Tesco in Hungary; unfortunately, I haven't seen condensed milk in Romania yet. After boiling, it takes on a caramel color and flavor. This is a very delicate cream that you can use in many desserts.
Ingredients
sweetened condensed milk
How to prepare dulce de leche (caramelized condensed milk)
- If you buy milk in a can: place the unopened can in a pot, cover with water, and boil for 3 hours on medium heat, making sure the water doesn't drop below the can level. Top up with water as needed.
- If you buy milk in a tube (like toothpaste): pour the milk into a jar with a lid and screw it tightly. Place it in a pot, pour water up to just below the lid, and boil for 3 hours on medium heat, making sure the water level doesn't drop. Top up with water as needed.
Condensed milk
Boil the milk in a jar
Dulce de Leche (Caramelized Condensed Milk)
