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dessert syrup question

post #1 of 6
4/28/07 at 8:37pm
Thread Starter 
A couple of years ago I heard of putting a can of condensed milk in a pot of boiling water and steam it for a couple of hours. I am not clear as to what I really need to do. Should I open the can or keep it closed. I would think if I open it, it would boil over in time. On the other hand, would pressure build up in a closed can?
This is said to be a Puerto Riccan dessert syrup. Anyone out there familiar with this?
Thanks:)
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post #2 of 6
4/28/07 at 10:47pm
It is a way to make caramel or dulce de leche, leave the can unopened but turn occasionally to prevent scorching, takes about 3 hours.
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post #3 of 6
4/28/07 at 11:42pm
What he said!!:D
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post #4 of 6
5/14/07 at 8:47pm
Dulce De Leche is not a particularly Caribbean dessert..it's more South American.

But, the answer you got about placing the can in water and turning it every now and again is correct.

Or you can go to Latin Grocery stores and purchase it right off the shelves now!
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post #5 of 6
5/15/07 at 5:59am

not often, but....

be careful, sometimes, the can can explode.
i have put the milk in a ss bowl covered with foil in the oven in a pan of water and it's worked.

or make a caramel of sugar and arrest with heavy cream and/or goats milk
cook thick

traditional dulce de leche is made with goats milk, fyi.:bounce:
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post #6 of 6
5/15/07 at 11:47am
I always have visions of the can exploding so I'd never try it.

I used this recipe last week to make a dulce de leche cheesecake for my mother. This dulce de leche is incredibly easy to make and it tastes so good, it should be illegal.

Dulce de Leche
4 cups milk
2 cups sugar
1 teaspoon baking soda
Vanilla extract

Scald milk in heavy bottom sauce pan. Add all other ingredients, cook on medium low until it turns into caramel, about 1 hour.

I did cook mine for about 15 minutes longer than called for in the recipe and if you have a Le Creuset or other heavy saucepan, it's perfect for this.
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