Dulce de leche. Do those words make you drool yet? Thick, brown, sticky, caramelised condensed milk is all that it is and it’s awfully easy to make. I finally got around to making some when I saw tins of condensed milk at my local budget supermarket (Netto, if you must know). I bought three, as I estimated that was what my largest pot could hold, brought them home and then nervously watched them all night. And that’s without even boiling them yet!
You see, I had read a few horror stories online about how unopened tins exploded while being boiled, spattering hot brown goo all over kitchen and ceiling. Of course, I started to wonder how exactly did that goo escape? Through a small puncture or were there sharp metal shards all over the place?! Upon careful rereading, the exploding only happened when the boiling water evaporated enough to expose the tins to air, whereby the risk of their exploding increases exponentially. Other techniques for making dulce de leche involve pouring the condensed milk into a pan and then baking it slowly in the oven. Nah, I was going to risk it.
The next day, while watching the men’s Wimbledon finals (which incidentally, lasted longer than the boiling!), I placed the three tins on their sides into my stockpot and covered them with lots of cold water; they were covered by at least an inch or two. If your tins have paper labels, remove them; mine had the labels printed directly onto the tin, something I’d not come across before. The pot was set to boil for three and a half hours. Every half hour or so, I would top up the pot with boiling water direct from my electric kettle. Do make sure the tins are always covered! I checked on mine nervously every five minutes at the beginning but then realised that half hour checks were going to be ok.
After they’ve finished their 3.5 hour stint in water, turn off the heat and let the tins cool in the water. Don’t be hasty and open the tins while they’re hot as they’re still likely to spray molten goo all over you and your kitchen. When we finally opened a tin, this was what greeted us:
Oh yeah. Thick, sticky, caramelly goodness. It’s very thick and we tasted first on teaspoons. It’s sweet and slightly milky and gosh, it’s hard to describe it but you ought to try making it too since it’s so easy! I like my caramel with a bit of salt and so we next had some on crackers; salt and caramel are just perfect bedfellows.
The best part of boiling directly in the tin is that you can take those unopened tins and put them straight back into your storecupboard. I’ve read that the sugars might crystallise a bit but it’s supposedly a good thing as you get a bit of crunch.
Now I still have 2.5 tins of dulce de leche left… what shall I do with them?!
Oh, and if you’re reading this in time, tomorrow (Saturday, 12 July 2008) is the Korean Food Festival at the Fountain Pub in New Malden. More info over at London Korean Links.
Fri, 11 Jul, 2008 at 22:16
After a particularly grueling day of hiking in the Andes our guide made us crackers with dulce leche.
Not gourmet, but deeply satisfying!
Fri, 11 Jul, 2008 at 22:37
So cool! I remember the Husband finding out about this method from a movie caterer a couple of years ago – he used the dulce de leche as a base for a homemade banana cream pie. Bake your shell, then put a layer of dulce de leche in the bottom, a layer of sliced bananas, and a layer of whipped cream. So good!
Glad your kitchen isn’t covered in brown goo!
Sat, 12 Jul, 2008 at 00:19
brilliant!
Sat, 12 Jul, 2008 at 00:23
I remember the days when I had to go through this hassle to make dulce de leche (to tide me over till family bought over more of the proper stuff), thank goodness it’s now available in supermarkets in tins and tubes (normally called carnation caramel).
I’m hoping to make it down to the Korean Food Festival tomorrow if weather permits. Hopefully the commute will be a lot shorter than the last time I made my way to New Malden.
Sat, 12 Jul, 2008 at 08:59
Dulce de leche is great! If you have a crockpot, you can use that to make it, it is definitely goo-free! http://www.flickr.com/photos/kattebelletje/2270748127/
Sat, 12 Jul, 2008 at 12:06
I too had heard horror stories but my mum has been making this for years without any mishaps – so might give it a try. How about making millionaires shortbread?
Mon, 14 Jul, 2008 at 09:11
My mouth is watering looking at those photos, & I have only just had breakfast! You are welcome to donate a spare tin to me
I went to the Korean food festival on Saturday – did you go? I found your blog via Londonist and your Hamgipak review (which coincidentally is where I had lunch last Thursday)
Mon, 14 Jul, 2008 at 15:42
Hi Su Lin, your dulce de leche looks amazing. Bravo for trying, I would have been too lazy!
Mon, 14 Jul, 2008 at 22:50
Leah: That sounds delicious – so much better than those energy bars surely!
Boots in the Oven: I too am very very glad that my kitchen isn’t covered in brown goo! And the funny thing is that I did make a banoffee pie in the end – toffee, bananas, and cream!
kat: Thanks!
newmi: I did see the tins of caramel but wanted to see how it would turn out like this. Did you make it to the Food Festival in the end?
kattebelletje: Oh, I never thought of that! That’s brilliant since of course the water doesn’t evaporate so quickly.
beth: That does sound good – mmm… love a good millionaire’s shortbread.
Jonny:
I did go to the festival and the blog post is up now. Are you going to post up your photos? I hope so!
umami: Hehe, thanks! The tennis was really just an excuse for taking time to boil them!
Mon, 14 Jul, 2008 at 23:04
I have just read your post on the food festival – sounds like you enjoyed it!
I have been the last couple of years and it has definitely become much busier. I didn’t take any photos (most unlike me) but I had my hands full eating all the lovely food
Wed, 16 Jul, 2008 at 22:14
That festival looks like pure fun. I would definitely get a gastro education there.
Never done Dulce de Leche. Will have to give this a try. Thanks for the tips!
Thu, 17 Jul, 2008 at 06:42
How cool, I’ve never come across this before!
Thu, 17 Jul, 2008 at 17:41
The threat of rain killed my desire to jump on the train, went to an early screening of Wall-E instead.
Seems I made the wrong choice judging by your latest post.
Thu, 17 Jul, 2008 at 22:34
See Deb’s blog (smittenkitchen.com) for some great ideas for your dulce, esp the cheesecake squares.
http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/
Fri, 18 Jul, 2008 at 17:38
Jonny: I definitely enjoyed it! And I think you did too?
Donald: Hey, no prob!
helenphillips: Thanks! And thanks for dropping by!
newmi:
Oh nooooo. The weather was looking ok where I was (west London) in the morning. But then again, I had so much fun last year that I was definitely keen to go this year too.
Sharon: Thanks very much! Those look so beautiful!
Fri, 18 Jul, 2008 at 21:53
[...] Recipes We had a friend over for dinner last week and what a perfect excuse to put that dulce de leche to use, no? Since it was on a weekday, I resorted to making a one large dish instead of a starter [...]
Sat, 19 Jul, 2008 at 14:42
Su-Lin, yes I enjoyed it too! I actually ate Korean food 3 times last week so have had my fix for a while……
Thanks to your blog I am trying to stop myself from buying tins of condensed milk – I suspect that 1 or 2 may find their way into my basket when I am next at the supermarket
Wed, 24 Jun, 2009 at 04:47
[...] The No Holes Pot Method: (Great name, I know) This is the method I used. First take the label off of a can of condensed milk. Bring a pot of water to a boil and place the can in the pot making sure the can is completely submerged. Turn the heat down to a simmer and allow to cook for 3 to 4 hours. Make sure to add more water to the pot if it needs it during the 3 – 4 hours. [...]