tell me about it

I’m gonna make myself some Dulche de leche!

It means “sweet milk” and is actually caramelized condensed milk, called ‘milk jam’ by some people in some parts of Europe. I got this recipe off David Lebovitz (who is an amazing American chef/baker/foodie person living in Paris and whose blog inspires an excess of saliva in the mouth).

Dulce de leche is fantastic swirled onto brownies, in yoghurt, on bread, just about anything really.

Dulce de Leche or Confiture de Lait

From David Lebovitz’s book, The Perfect Scoop (Ten Speed Press)

Preheat the oven to 425° F (220° C).

Pour one can (400 gr/14 ounces) of sweetened condensed milk ( not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.

Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).

Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

Spoon warm Dulce de Leche over Vanilla Ice Cream or smear it on toasted slices of baguette for your morning breakfast, as I’ve been doing.