dulce de leche

A dulce de leche swirl adds caramel sweetness to this light, moist pound cake, adapted from Margarita Manzke of République in Los Angeles. Although Ms. Manzke makes her own dulce de leche, the jarred kind works just as well here, especially after being marbled into the vanilla-scented, buttery batter. This cake is best served within 2 days of baking. Store it, well-wrapped, in the refrigerator, then bring it to room temperature before serving to best appreciate its gentle flavors.

Condensed Milk Pound Cake

unsalted butter

granulated sugar

eggs,

vanilla

vanilla extract

all-purpose flour

baking powder

fine sea salt

300 milliliters dulce de leche

Heat oven to 350 degrees. Grease a 9-inch loaf pan and line the bottom with parchment paper.

Using an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy, 1 to 2 minutes. Add condensed milk and mix until incorporated.

Add eggs, one at a time, beating well and scraping down the sides of the bowl with a rubber spatula between additions. Beat in vanilla seeds and vanilla extract (save pod for vanilla sugar or vanilla extract); scrape down the sides of the bowl.

Sift flour, baking powder and salt into a bowl. Add to butter mixture, then beat until just incorporated.

Scrape half the batter into prepared pan. Dollop two-thirds of the dulce de leche over batter. Top with remaining batter, then dollop with remaining dulce de leche. Plunge a small offset spatula or long toothpick into batter and swirl to create marbling.

Bake until golden at the edges, firm to the touch in the center and a toothpick inserted into center of cake (avoiding dulce de leche) comes out without any wet batter clinging to it, 55 to 70 minutes. Rotate the cake after 20 minutes to ensure even baking.

Transfer cake to a wire rack to cool for at least 20 minutes before running a butter knife or offset spatula along the edges of the cake pan to loosen the cake, then unmolding. Serve warm or let cool.

A quicker way to make creamy and delicious homemade Dulce de Leche.&nbsp;

Quicker Dulce de Leche

Foil

Parchment paper (optional)

(14-ounce can) sweetened condensed milk

Preheat your oven to 425°F. Bring a kettle or medium pot of water to boil.

Pour condensed milk into a small to medium baking dish like a 6-inch cake pan, loaf pan, or pie tin. Cover tightly with foil, making sure the foil is not touching the milk.&nbsp;

Place a sheet of parchment paper in a second, larger pan like a roasting pan or 9x13-inch baking dish, and set your smaller baking dish on top.

Place pans in the oven and pour boiling water into the larger baking dish until it comes halfway up the side of the smaller one or at least an inch.

Cook for 1 1/2 to 2 1/2 hours, checking every 45 minutes and adding more boiling water as necessary if the water level has dropped too much.

Your dulce de leche is done when it is caramel-colored. Very carefully remove pans from the oven and cool until cool enough to handle or use tongs or a couple of spatulas to remove the smaller dish from the water so it cools more quickly.

Once cool enough to handle, stir dulce de leche until smooth*.

Serve and enjoy!

Make a thick, butterscotch-like sauce with nothing but patience and a can of sweetened condensed milk.

Easy Dulce De Leche Recipe

Easy Dulce de Leche Recipe

Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can.

Set pot over high heat and allow to come to a simmer. Reduce heat and simmer for 2 hours for a lighter caramel, and up to 3 hours for a darker caramel; check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up.

Using a pair of tongs, remove the can from the water and set on a wire rack to cool to room temperature (important: do not attempt to open the can while still hot, which can cause pressurized hot caramel to spray dangerously).

Unopened cans of dulce de leche can be stored at room temperature for up to 3 months. To use dulce de leche, open can when cool and scoop out of can; reheat in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency. Dulce de leche can be tranferred to an airtight container and refrigerated for up to 3 weeks.

Dulce de leche is a perfectly sweet, super-creamy milk-based caramel. It&#039;s wonderful on cakes, cupcakes, cookies and by the spoonful!

Dulce De Leche

oz sweetened condensed milk

Dulce de Leche

Remove the label rom your can. You can use more cans if you&#039;d like more dulce de leche, you&#039;re just limited by the space In your pot.

Place can(s) In a pot large enough to accommodate them. Fill with water so the cans are submerged by 1-2 inches and place over medium high heat. As soon as the water comes to a boil reduce to a simmer then just keep an occasional eye on the water level and refill as necessary. 2 hours of simmering will give you a light golden color while 3 will yield a darker amber color with a richer flavor.

Method 1: Boiling

Preheat oven to 425F. Pour your sweetened condensed milk into a pie dish or cake pan and cover tightly with foil. Transfer to a deep roasting pan and fill with hot water so you have about an inch of depth.

Bake for 1 hour 45 minutes. You can add or subtract bake time depending on the depth of color desired. Allow to cool and whisk to smooth out and get rid of any lumps.

Method 2: Baking

If you've never tasted cajeta, you're in for a luscious surprise—a thick, gooey sauce reminiscent of dulce de leche, but exponentially more complex. My method will reduce a quart of goat's milk down to a half cup in less than an hour, concentrating its flavor and consistency. Drizzle it over your favorite ice cream, use it as a dip for apple slices, spread it over cake, or just lick it off a spoon...

Cajeta Casera (Homemade Goat's Milk &quot;Caramel&quot;) Recipe

vanilla bean

(4 cups; 965 grams) fresh goat's milk, preferably UHT (see note)

(3/4 cup; 170 grams) sugar

baking soda

Diamond Crystal kosher salt

Split the vanilla bean with a paring knife and scrape out seeds with the flat of the blade; reserve seeds for another use. Combine split vanilla pod with goat’s milk, sugar, baking soda, and salt in a 5-quart stainless steel pot. Warm over medium heat, stirring occasionally with a heat-resistant spatula, until sugar dissolves and milk turns foamy and light, about 15 minutes.

Continue cooking at a gentle simmer, stirring and scraping the sides of the pot frequently if not constantly, until milk is thick, golden, and reduced to no more than a thin, super-jammy layer, about 45 minutes; stir more frequently as the cajeta thickens to prevent scorching. Continue cooking until cajeta forms a "trail" that remains open for 1 second when a spatula is scraped across the bottom of the pot. Remove from heat. Using tongs, remove and discard vanilla pod. Scrape cajeta into a heat-resistant, wide-mouth glass jar. If the total amount is less than 12 1/2 ounces (1 cup; 355g), thin with a touch of milk or water or else the cajeta will be too thick on cooling. Cajeta can be refrigerated for up to 3 months.

With generous layers of dulce de leche, bananas and whipped cream, this dazzling pie is not for the faint of heart. The banoffee or banoffi pie, a mash-up of banana and toffee, was created in 1971 by the chef Ian Dowding and Nigel MacKenzie, the owner of the Hungry Monk, a now-closed restaurant in Sussex, England. The original recipe called for a traditional pie crust, homemade dulce de leche and coffee-flavored whipped cream, but we’ve simplified it for the home cook by using a graham cracker crust, store-bought dulce de leche and plain whipped cream. If you like, you could add a teaspoon of instant coffee granules to the whipped cream.

Banoffee Pie

graham cracker crumbs (about 10 whole graham crackers)

unsalted butter, melted

salt

600 milliliters store-bought dulce de leche (about 20 ounces)

bananas,

heavy cream

sugar

instant coffee granules (optional)

Chocolate shavings coffee

Heat the oven to 350 degrees. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie plate. Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides. Make sure it is well packed. Bake until set, 12 to 15 minutes. Let cool at room temperature for 30 minutes, or cover with plastic wrap and refrigerate up to 2 days.

Spoon the dulce de leche into the pie crust and spread into an even layer. Pile in banana slices into a relatively even layer (they should overlap). Transfer the pie to the refrigerator while you make the whipped cream.

Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract and instant coffee, if using, on medium-high speed until firm peaks form, 1 to 2 minutes. Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2 hours and up to overnight.

To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds, if desired. Store leftover pie in the refrigerator, covered, for up to 5 days. The whipped cream may lose some height, but the pie will be no less delicious.

Mexican Hot Chocolate Cookies Filled with Dulce de Leche

sea salt salt

cocoa powder

cinnamon

chipotle or cayenne powder

unsalted butter, softened

dark brown sugar

dark corn syrup

bittersweet or semi-sweet chocolate, chopped

Stir the sea salt into the dulce de leche to combine.

Place teaspoon-sized dollops of the dulce de leche onto a baking sheet or plate and place in the freezer for 30 minutes. The dulce de leche will not harden but will be easier to handle.

In a medium bowl, whisk together flour, cocoa powder, cinnamon, chipotle powder, baking soda and salt.

In a liquid measuring cup, whisk together corn syrup, egg white and vanilla.

In a large bowl, beat together butter and sugars on medium speed, until thoroughly combined and mixture looks fluffy, about 2 minutes.

On low speed, add in corn syrup mixture and mix to combine.

Stir in flour mixture and chopped chocolate until combined.

Place the batter in the fridge to chill for at least 30 minutes or up to 24 hours.

Preheat your oven to 375 F/190 C. Line two baking sheets with parchment paper.

After the batter has chilled, form balls with 2 tablespoons of batter at a time. You should have 16-18 balls total.

Working with one ball at a time, form the ball into a bowl-like shape. Place one of the dulce de leche dollops in the centre and form the ball of dough back around the dulce de leche, making sure to seal it up completely in the middle of the ball.  Place on one of your baking sheets while you prepare the rest of the filled dough balls.

Combine 1/3 cup sugar with 3/4 tsp ground cinnamon and 1/4 tsp chipotle powder in a small bowl. Roll the dough balls in the sugar to thoroughly coat the outside then place them back on your cookie sheets.

Bake for 10-11 minutes until the tops looked dried out, rotating the trays halfway through baking, The middles will be quite soft still, do not over bake!

Let the cookies cool on the pans for 5 minutes then move to a rack to cool completely.

Easy Homemade Dulce de Leche

sweetened condensed milk

Pour the sweetened condensed milk into an oven-safe dish and cover with a lid or aluminum foil.

Place the dish in a high sided baking pan. Pour hot water in the baking pan to the level of the condensed milk in the dish.

Bake for 1 to 1 1/2 hours until caramel coloured. 

You will notice when you stir the dulce de leche that it looks curdled, and resembles chunky peanut butter. This is resolved easily by blending with an immersion blender or by letting it cool and blending it in a traditional blender. Once the dulce de leche is smooth, it's ready to serve!

Receta fácil para preparar una deliciosa torta o pastel tres leches de chocolate con cobertura de dulce de leche y coco

Pastel tres leches de chocolate con dulce de leche

tazas de harina (regular)

cucharadas de cacao en polvo sin azúcar

tazas de azúcar

cucharadita de sal

cucharaditas de bicarbonato de sodio

cucharadas de mantequilla derretida – se puede reemplazar con aceite vegetal

cucharaditas de vinagre (de sidra de manzana o vinagre blanco)

cucharaditas de vainilla

tazas de agua tibia

onzas de leche condensada

onzas de leche evaporada

tazas de crema de leche

cucharadas

onzas de mascarpone (puede usar queso crema en su lugar)

taza de crema de leche (crema de leche o nata liquida para batir)

onzas de dulce de leche (agregar más a gusto)

Coco tostado

Ralladura o virutas de chocolate

Pre-caliente el horno a 350F (175C) y ligeramente engrase/enharine el molde del pastel.

Cierna o tamice la harina en un tazón mediano.

Agregue el cacao en polvo y el azúcar, use una cuchara para mezclarlos.

Agregue la sal y el bicarbonato de sodio, continúe mezclando con la cuchara hasta que todo esté bien combinado.

Haga tres agujeros en la mezcla de la harina: uno grande para la mantequilla derretida o el aceite, y dos más pequeños para el vinagre y la vainilla. Agregue la mantequilla derretida, el vinagre, y la vainilla en sus respectivos agujeros.

Agregue el agua tibia y continúe mezclando con la cuchara hasta que tenga una masa suave.

Vierta la masa del pastel en el molde para hornear y hornee a 350F (175C) durante ~ 45 minutos  (~30 minutes para los moldes pequeños) o hasta que al insertar y sacar un palillo en el centro del pastel salga limpio.

Saque el pastel del horno y déjelo enfriar.

Para el bizcocho o pastel de chocolate:

Combine la leche condensada, la leche evaporada y la crema/leche en un tazón. Agregue el ron (o la esencia de ron/vainilla). Mezcle bien y pruebe para verificar el sabor.

Se deja la torta en el molde donde se horneo y se usa un tenedor o un pincho para hacer agujeros en todo el pastel.

Lentamente y con cuidado vierta la mezcla de las tres leches sobre el pastel. Es mejor agregar la mezcla de poco a poco, y  dejar que el pastel absorba la mezcla, y seguir así sucesivamente.

Guarde el pastel en la refrigeradora y déjelo reposar para que el líquido de las tres leches tenga tiempo de remojar y empapar todo el pastel - 24 horas es lo ideal. Si usó un molde desmontable recomiendo colocarlo dentro de un platillo o una bandeja más grande en caso de que un poco del líquido se escape.

Para la mezcla de las tres leches:

Mezcle el mascarpone (o queso crema) con el dulce de leche hasta obtener una mezcla suave.

Use una batidora eléctrica para batir la crema de leche hasta que se empiezan a formar picos. Use una cuchara para incorporar  la crema batida a la mezcla del mascarpone y dulce de leche.

Puede dejar el pastel en el molde, o si uso un molde desmontable puede transferir el pastel, con cuidado y mucha delicadeza, a una bandeja o plato pastelero.

Use una espátula para extender la mezcla de dulce de leche y crema sobre el pastel – y también en los lados si lo saco del molde.

Decore el pastel con el coco tostado y la ralladura de chocolate.

Refrigere la torta durante una hora al menos antes de servir y guárdelo refrigerado.

Para el glaseado o la cobertura de dulce de leche con mascarpone:

Receta tradicional para el manjar de leche o dulce de leche casero, un postre típico de varios países latinos que se prepara al caramelizar leche con azúcar.

Dulce de leche o manjar de leche - receta tradicional

tazas de leche fresca

cucharadita de esencia de vainilla

¼ de cucharadita de bicarbonato de sodio

Ponga  todos los ingredientes en una olla a fuego medio, revuelva hasta que el azúcar o panela este bien disuelto. Reduzca el fuego a bajo.

Continúe la cocción hasta que la leche se haya reducido significativamente y comience a espesarse, el color empezara a cambiarse de un color beige cremoso a un tono caramelo - tomará entre 2 ½ horas y a 3 horas para que el dulce de leche este listo.

Durante la primera  hora y media tendrá que remover de vez en cuando para evitar que la leche se desborde y se pegue. Durante la última hora hay que revolver constante mente y  mantenerse atento para que no se quema - también se puede reducir el fuego a lo más bajo posible. Cocine hasta que se obtenga un tono ámbar o caramelo, y quede con una consistencia cremosa. Tenga en cuenta que se espesa más cuando se enfría.

El dulce de leche se puede servir caliente o frío y se debe mantener refrigerado.

The key to making this exquisite, gravity-defying cake, which comes from Michelle Polzine of 20th Century Cafe in San Francisco, is patience. This cake takes a lot of time!  Set some aside to do it right. There are just two components — airy, lightly spiced cake layers and glossy whipped-cream frosting, both tinged with burned honey — but both require precision. Clear your schedule, and your countertop, to make the time and space to get it right. Then  invite a dozen or two of your favorite people over the next day to delight in the impressive results of your hard work. You can buy dulce de leche at most Mexican markets or upscale groceries (look for brands made in Argentina), or make it a day ahead using this recipe.

Russian Honey Cake

(18 ounces) wildflower honey, divided

(2 ounces) water

(7 ounces) butter,

eggs

Salt

(16 ounces) all-purpose flour

(1 13.4-ounce can) dulce de leche

heavy cream,

Preheat oven to 375. Trace circles around a 9-inch pie or cake pan onto 12 baking-sheet-size pieces of parchment paper. Set aside.

Make a water bath: Fill a small saucepan with 1 inch of water, and set over medium heat.

Place 3/4 cup of honey in a 2-quart saucepan, and set over high heat. Bring to a simmer, then reduce the heat to medium. After about 3 minutes, the honey will begin to foam intensely. Stirring occasionally with a wooden spoon, keep a close eye on the honey. Cook until it begins to smoke, then turn off the heat and carefully add water. Allow the honey to sputter until it stops bubbling. Whisk to combine, and pour into a heatproof measuring cup with a spout, then place in prepared water bath to keep honey liquid.

Fill a medium saucepan with 2 inches of water, and bring to a simmer. Combine 1/4 cup burned honey, 3/4 cup honey, sugar and butter in a large metal mixing bowl, and place over the pot of water.

Crack eggs into a small bowl, and set aside. Stir together baking soda, 1 1/2 teaspoons kosher salt or 3/4 teaspoon sea salt and cinnamon in a separate small bowl.

When the butter has melted, whisk the honey mixture to combine. Use your finger to test the temperature of the mixture. When it’s warm, add the eggs while whisking. When the mixture returns to the same temperature, add the cinnamon mixture, and continue whisking for another 30 seconds. The batter will begin to foam and emit a curious odor. Remove the bowl from the heat, and allow it to cool until it’s warm.

Place the flour in a fine-mesh sieve, and sift over the batter in three batches, whisking to incorporate the flour completely with each addition. The batter should be completely smooth. The batter will spread more easily when it’s warm, so pour half into a small bowl, and cover with plastic wrap. Place in a warm spot, such as atop the preheating oven.

Place a piece of parchment tracing-side-down on a baking sheet, and spoon in a heaping 1/3 cup of batter. Use an offset spatula to evenly spread the batter to the edges. It will seem like just barely enough batter; do your best to get the layer even and perfectly circular. Repeat with remaining layers until you’re out of pans, and then continue with remaining batter and parchment sheets, laying batter circles out on a flat surface. You’ll end up with 11 or 12.

Bake as many layers at a time as possible, for 6 to 7 minutes, until the cake turns a deep caramel color and springs back at the touch. For the first round, set the timer for 4 minutes to rotate pans if needed to ensure even cooking. Check the cakes again at 6 minutes. Do not overbake!

When each layer is done, slide the parchment off the pan to prevent overbaking. If reusing baking sheets while they are still hot, reduce cooking time to 5 to 6 minutes.

When the cake layers are cool enough to handle, examine them. If any spread outside the traced circles as they baked, use a sharp knife or pair of scissors to trim them. Before the cakes cool entirely, pull each one carefully from the parchment, then place back on the parchment on a flat surface, and allow to cool completely.

When all the layers are baked, reduce the oven temperature to 250, and allow the cake to cool for 30 minutes. Return the least attractive layer (or 2, if you got 12) to a baking sheet, and place in the oven to toast until deep reddish brown and dry, about 15 minutes. Allow it to cool, then use a food processor to grind into fine crumbs. Cover and set aside.

Place 1/2 cup burned honey, dulce de leche and 1 teaspoon Diamond Crystal Kosher Salt or 1/2 teaspoon fine sea salt into a medium bowl. Whisk by hand until combined, then slowly pour in 3/4 cup cream and mix until homogeneous. Chill until completely cooled, about 30 minutes.

Pour 4 cups heavy cream into the bowl of a stand mixer, and affix whisk attachment. Whip at medium speed to soft peaks, about 6 minutes, then add honey mixture and whip frosting to medium stiff peaks. If your mixer holds less than 5 quarts, make frosting in 2 batches and then combine in a large bowl, or use a large bowl and a hand mixer.

Assemble the cake on a 10-inch cardboard circle or flat serving plate. Place a cake layer in the center of the cardboard, then spoon a heaping cup of frosting onto the center. Use an offset spatula to spread the frosting evenly, leaving a 1/4-inch ring unfrosted around the edge. Place the next layer atop the frosting, center it and continue as above. Don’t be afraid to manhandle the cake to align the layers as you continue stacking. If necessary, make up for any doming in the center by spreading more frosting to the outer half of each layer than the inner half. After you place the 10th layer, spread another scant cup of frosting over the top. Use any leftover frosting to smooth out the sides of the cake, but don’t fret if the edges of some cake layers poke through the frosting. Sprinkle the top and sides with cake crumbs.

Chill overnight. Serve chilled. Cake can be made up to two days in advance. Refrigerate leftovers for up to 3 days.

This recipe for a tres leches cake (a traditional syrup-soaked confection from Latin America) takes a good thing — namely the combination of milks that saturate its crumb — and doubles it. Instead of just the usual three milks (sweetened condensed, evaporated and heavy cream), it calls for six, adding coconut milk, condensed coconut milk and dulce de leche. Like the original version, it’s a dense, puddinglike cake flavored with cinnamon and rum. But here, notes of coconut and caramel lend complexity and even more richness. Serve this in small squares, preferably with a bitter espresso or some tea to sip between syrupy bites.

Seis Leches Cake

butter

cinnamon,

nutmeg

fine sea salt,

45 milliliters whole milk

cream of tartar

coconut milk

240 milliliters evaporated milk

160 milliliters sweetened condensed milk

240 milliliters dulce de leche

Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan. In a medium bowl, whisk together the flour, 3/4 cup/150 grams sugar, the baking powder, cinnamon, nutmeg and 1/4 teaspoon salt. In a large bowl, whisk together the egg yolks, melted butter, milk and vanilla.

Using an electric mixer fitted with the whisk or beaters, set on medium speed, beat the egg whites until frothy, about 2 minutes. Add the cream of tartar, and beat until thick, fluffy and white but before peaks form, another 2 to 3 minutes. Add remaining 1/4 cup/50 grams of sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted, another 3 to 5 minutes.

Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half of the remaining flour mixture over the batter and fold in. Fold in another quarter of the egg whites followed by the rest of the sifted flour and finally the rest of the whites. Scrape batter into the pan and smooth the top with the spatula.

Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool for 20 minutes.

While the cake is cooling, in a small saucepan over medium heat, stir together the coconut milk, evaporated milk, condensed coconut milk, condensed milk, rum and a pinch of salt. Heat until steaming, stirring to dissolve any lumps.

Use a fork to poke holes all over the top of the warm cake, then cut it into 18 pieces but don’t take the pieces out of the pan. Pour milk mixture evenly over the cake. Cover and chill cake for at least 8 hours or preferably overnight (or up to 3 days).

No more than 4 hours before serving, spread 3/4 cup/180 milliliters dulce de leche over top of the cake. Whip the cream with the remaining 1/4 cup/60 milliliters dulce de leche until thick and mousse-like. Spread the whipped cream on the cake, and sprinkle with more cinnamon.

Rich, dense and fudgy brownies with a creamy dulce de leche caramel top and crispy coconut, toasted almonds, and chocolate chunks.

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