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Super Easy Home made Dulce de Leche

post #1 of 15
Thread Starter 

Hey guys, one of my friend recommended me a super duper easy way of making dulce de leche and I want to share it with you all. Here's how you do it - 

Take a sealed can of sweetened condensed milk and lower it into a pot of simmering water and leave it in there for two hours. Then take the can out and let it cool completely. Once its cooled down just open up the can and see the Magic !!! Homemade delicious dulce de leche is ready.

I tried it out myself and it works !

post #2 of 15

Thanks for sharing. I really love to cook the new things with creativity. I will try it today. 

post #3 of 15
Thread Starter 

No worries andylewis. I tried on a crisp toast and it was delicious ! Please let me know how it turned out. 

post #4 of 15
Quote:
Originally Posted by Jules1 View Post
 

Hey guys, one of my friend recommended me a super duper easy way of making dulce de leche and I want to share it with you all. Here's how you do it - 

Take a sealed can of sweetened condensed milk and lower it into a pot of simmering water and leave it in there for two hours. Then take the can out and let it cool completely. Once its cooled down just open up the can and see the Magic !!! Homemade delicious dulce de leche is ready.

I tried it out myself and it works !

Jules1 the water isn't necessary. Simply placing the unopened can in a small pan on low will do the same thing.

No... the can will not explode...

post #5 of 15
I never knew that. I always simmer in water.

Has anyone ever worked out a formula for doing that in an oven? Or a crockpot?
post #6 of 15
Thread Starter 

I didn't know that either. I will surely give that a try next time.

post #7 of 15
I've done it in a combi oven at 110c, full steam for 2,5 hours. Then again i was doing 50 cans. Fit about a dozen in a 1x1 perforated pan.
post #8 of 15
Thread Starter 

What is a perforated pan ? My oven is not a fan forced one. So do I need to increase the temperature by 15 degree ?

post #9 of 15
post #10 of 15
Thread Starter 

Ohh ok. Thanks for the information Lagom. And its so cool to talk to a pro like you guys. One day I want to start my own dessert bar which has been my dream. I am thinking of taking up a part time professional patisserie course this year.

post #11 of 15


No need for a perforated pan!  Hot steam goes everywhere.

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #12 of 15
True, but then water condenses in the non perforated pan and inhibits the even distribution of the steam. Plus it's not as messy to take from the oven and also if you use the cool down function it works better also.
post #13 of 15
Thread Starter 

Can I keep the can in the oven using the water bath technique ?

post #14 of 15
I would think so. But if you're just doing a can or two, not the big amount I needed to do, any of the other above methods would work fine.
post #15 of 15

Just a quick word of advice! I've always turned the can onto its side when I do this trick. I'm not sure if it actually makes a difference because my first time, it was upright and did not come out well. That could've also been because it was my first time! I've been laying it on its side since and it's been fine. :)

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