An attempt at Dulce de Leche – A South American Favourite
Disclaimer: This blog is not for those who take cooking seriously, it is an engineer’s recipe and the ingredients include a hammer and a nail
As I was searching my kitchen to satiate my sweet cravings, I came across a can of milkmaid (Sweetened Condensed Milk). The can had been there for months sitting idly waiting for my mother to use it someday in her traditional recipes; however I recalled the recipe of a South American sauce I had so much loved that I made up my mind to make than can a subject of my experimentation. So, here I am making an attempt on writing a cooking blog on how to make Dulce de Leche, a caramalized sauce that is as good as anything you will ever eat.
HOW TO MAKE DULCE DE LECHE
Dulce de Leche literally translates into “Sweet from Milk” and is made by slowly heating sweetened condensed milk until it thickens and turns darker in colour.
- Take a can of sweetened condensed milk (i.e. Nestle Milkmaid or any other brand) and check for its expiry date.
- You will also need a nail and a hammer. Use them and punch two holes on the top of the can (as shown).
- When you puncture the can, the milk will overflow. Just Clean it
- Taking a bowl and fill it with enough water that it reaches till the middle of the can.
- Switch on the gas and let the water come to a boil. Then let it continue to boil at medium flame
- Observe for darkening. I opened the can midway, it helped me even check for the taste
- Be patient and keep adding water so that the bowl does not dry out.
- Once prepared, open the can and take out the sweet liquid in a bowl
- Whip it to remove all lumps to give it even and a smooth texture
- Display it for the others to appreciate your hard work and also to let it cool
The result was not the best that I had tasted as the patience had run out just 30 minutes before the idle time, nonetheless the tinge of flavour of caramel was enough to remind me of my South American favourite.
You should try out this simple recipe at home and be assured that there is very little that can go wrong. It is best eaten with toast, cookies, icecreams, pancakes and as a dressing for the banoffee pie