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| Dulce de Leche http://cookaholics.org/viewtopic.php?f=38&t=3473 |
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| Author: | JesBelle [ Fri Dec 06, 2013 10:07 pm ] |
| Post subject: | Dulce de Leche |
Buy it or make it? Anybody got a favorite brand/recipe? I'm looking for one that is rather on the thick side. TIA |
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| Author: | cmd2012 [ Fri Dec 06, 2013 11:58 pm ] |
| Post subject: | Re: Dulce de Leche |
Buy it....but serious eats recently had an article on taste testing the various ways of making it with head to head comparisons that you might want to check out. I can't get the specific URL, but the title is "Sauced: Dulce de Leche" so if you search the site for that it will come up. They also have a separate crock pot recipe that Kenji didn't try. |
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| Author: | Cubangirl [ Sat Dec 07, 2013 12:50 am ] |
| Post subject: | Re: Dulce de Leche |
I made cajeta which reminds me of dulce the leche a lot from Dave's recipe. I was super easy and I loved it. It is made with goat's milk. I hate the condensed milk kind. I've also made this recipe to put into ice cream. My memory is that it took a long time but it was very good by itself. Here they are in case you want them. EXPORTED FROM LIVING COOKBOOK HOMEMADE DULCE DE LECHE***** Servings: 16 Yield:1 cup or 16 TBS Very good but takes a while to make. Preparation Time: 10 minutes Cooking Time: 2 hours and 30 minutes Inactive Time: 20 minutes Total Time: 3 hours 1 qt. milk 1 cup sugar 1 vanilla bean, split in half and seeds scraped 1 tsp. baking soda 2 TBS. water In a large heavy saucepan, combine the milk, sugar, vanilla bean and seeds and bring to a gentle simmer over medium heat, stirring to dissolve the sugar. When the milk begins to get foamy on top, stir to incorporate the foam. In a small bowl, dissolve the baking soda in the water, and add to the milk mixture. Reduce the heat to low and cook uncovered at a bare simmer. Let cook, stirring occasionally without working the foam into the milk. After 1 hour remove the vanilla bean. Continue cooking, skimming occasionally, until tan, very thick, and reduced to about 1 cup, 1½ to 2 hours. (The milk will continue to darken as it cooks.) Strain into a clean container and let cool. Cover and refrigerate until ready to use. (The Dulce de Leche will thicken as it cools, and will keep refrigerated for up to 2 weeks.) Recipe Type: Desserts, Food Network, Sweet Sauces, Toppings Author: Emeril Lagasse Web Page: http://www.foodnetwork.com/recipes/emer ... index.html CAJETA***** Yield: ¾ Cup Can sub 1 TBS. vanilla extract, or 3 TBS. brandy (I used the bean AND the brandy) It took a long time to get golden, but otherwise super easy and really tastes great, rich but not overly sweet. Preparation Time: 5 minutes Cooking Time: 55 minutes Total Time: 1 hour 1 qt. goat's milk 1 cup sugar 1 TBS. light corn syrup 1/4 tsp. sea salt 1 vanilla bean, split lengthwise, 3 TBS. brandy 1/4 tsp. baking soda 1 TBS. cold water Dissolve the baking soda in the cold water. Combine the milk, sugar, corn syrup, and salt in a heavy 4 qt saucepan. Scrape the seeds from the vanilla bean into the mixture, drop the rest of the bean in the mix, and place pot over med-high heat, stirring to dissolve sugar (I found a wooden handled silicone spatula, which was great for this otherwise, use a wooden spoon or spatula, leaving it in the pot). When it comes to a boil, remove from the heat, and carefully stir in the baking soda solution. Return to the heat, and reduce heat to medium, just to the point where it won't boil over, but is boiling actively (I set it on 4 on my induction burner, reducing to 3 toward the end). Stir occasionally, scraping the bottom. Eventually, it will begin to brown, at about 20 minutes. Toward the end, (about 30 minutes) when it turns a dark, golden color, and is as thick as corn syrup, remove from the heat (some recipes say this takes over an hour, but mine was done in just under 40 min., probably because I kept it just under the point of boiling too hard). Very carefully add the vanilla or brandy, if using, stirring to mix in, remove vanilla bean, then cool. I warmed up a wide-mouthed mason jar with some boiling water, dried it out, and poured the cajeta into it, to store it. Recipe Type: Brandy, Caramel, Cookaholics Forum, Desserts, Sweet Sauces Author: Dave (Pepperhead) Web Page: viewtopic.php?f=12&t=2999&p=29423#p29423 AB also has a no condensed milk recipe here I've not tried it, but usually have success with his recipes. |
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| Author: | TheFuzzy [ Sat Dec 07, 2013 1:15 am ] |
| Post subject: | Re: Dulce de Leche |
Ooooh. And TJs is now carrying not ultrapasteurized goat milk ... |
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| Author: | Cubangirl [ Sat Dec 07, 2013 2:00 am ] |
| Post subject: | Re: Dulce de Leche |
That is where I got mine. It was so good. Much better than other dulce de leches I've had. |
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| Author: | Kathy's Pete [ Sat Dec 07, 2013 7:23 am ] |
| Post subject: | Re: Dulce de Leche |
I thought the ingredients for dulce de leche were an unopened can of evaporated milk and a saucepan of water... |
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| Author: | pepperhead212 [ Sat Dec 07, 2013 8:21 am ] |
| Post subject: | Re: Dulce de Leche |
TheFuzzy wrote: Ooooh. And TJs is now carrying not ultrapasteurized goat milk ... Would this really be noticeable in this? After all, this is taken to a higher temp than ultrapasteuized. The goat milk is better, however - I have made it with reg cow, evaporated, and goat milk, with the goat milk winning out, though they were all good! |
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| Author: | gardnercook [ Sat Dec 07, 2013 10:52 am ] |
| Post subject: | Re: Dulce de Leche |
I use an unopened can of sweetened condensed milk in a pan covered with water and simmered on low for 4 hours....delish. |
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| Author: | Cubangirl [ Sat Dec 07, 2013 11:49 am ] |
| Post subject: | Re: Dulce de Leche |
The condensed milk stuff is cloyingly sweet to me. That is why I prefer to start from scratch. Especially when it is going on other stuff. |
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| Author: | phoenix [ Mon Dec 09, 2013 12:15 am ] |
| Post subject: | Re: Dulce de Leche |
Yum! Thanks, Alina Nancy |
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