Caramel is my favorite thing, especially combined with chocolate, but I like it unadulterated, too, in all of its many forms.
Dulce de leche, Spanish for “sweet milk,” is on my list of must-have condiments. I always have a jar or two in my over-crowded fridge because it’s very versatile and great for last-minute desserts. Sometimes I’ll treat myself a spoonful right from the jar if there’s nothing else on hand to satisfy a sudden caramel craving.
Gourmet specialty shops generally stock dulce de leche (it’s fairly trendy these days), but it tends to be expensive. Ethnic markets also sell canned dulce de leche, but I find this product exceptionally flat tasting, lacking the depth of flavor and intensity of high-end products.
I’ve long made my own version, having learned the trick while working in safari camp kitchens in Zambia. We used the dulce de leche to create a concoction called Banoffee Pie, which alternates caramel with layers of Marie biscuits, sliced bananas, and whipped cream. If you’re interested in that recipe, let us know and we’ll post it.
But first, here’s how to make your own dulce de leche.
Making your own dulce de leche will not only save you money, but your sauce will be superior in taste and quality. And it’s so very simple! The slow, even heat of the sous vide machine is perfect for caramelizing the milk, and eliminates the possibility of scorching. The milk slowly transforms into a thick and luscious dessert sauce.
I’ve specified making the dulce de leche in glass jars (canning jars are perfect), but some people might make it in the original condensed milk packaging (remove the labels first). Beware, however: tin cans are coated with a protective liner that contains bisphenol A (BPA). Although the EPA reports that human exposure to BPA from can coatings is minimal and poses no known health risk, some consumers find it a concern. Also, some condensed milk brands warn not to heat the cans, so why take a chance?
The sous vide technique works perfectly well with either form, but it takes a few hours longer to caramelize in glass, because glass is a better insulator than metal.
Dulce de leche makes a perfect hostess or holiday gift, so think about filling your machine with 6 or more jars when you make this recipe. For a quick dessert, mix dulce de leche with crème fraîche and use it as a dip for strawberries. But for one of the best desserts imaginable if, like me, you’re crazy about the chocolate-caramel combo, you’ve gotta try our decadently addictive Dulce de Leche Brownies. Be prepared for rave reviews.
Makes about 1⅓ cups per can
- Preheat the water bath to 185°F (85°C).
- If desired, open the cans and transfer the condensed milk to sterilized ½-pint glass jars, leaving a ¼-inch head space, and seal with tight-fitting lids. Alternately, remove the labels from the cans and leave them sealed.
- Place the jars or cans in the water bath (I add them while the machine is still preheating). Once the water reaches 185°F, cook the cans for 13 hours, or until you hear no liquid sloshing when the can is shaken. Cook the glass jars for 15 hours, or until the dulce de leche is thick and golden brown. (If the jar is only partially filled, the caramel will be cooked in less time. The jar will also float in the water bath, but that is not a problem.)
- Remove the jars or cans from the machine and let them cool for about 20 minutes, then refrigerate the sauce. The dulce de leche will keep, chilled, for up to 3 months.
I’ve got to try this. Looks frighteningly sinful!
Suzette!!! love this blog BUT love the Dulce de Leche you gave me even MORE!
Thank you so much! And i also love my Dulce de Leche with brownies. I mean is there any other way to eat brownies?
xo
I tried this with condensed milk in the can, and the outside of the can got completely corroded. Off to find a jar…
It worked perfectly in a jar.
Yea! For what it’s worth, we just polished off the last of the half-dozen jars I made back in June. There wasn’t any degradation in flavor or consistency, so I suspect the DDL will keep, refrigerated in jars, for at least a couple more months. Great pantry staple.
Yum! Would you be willing to share where you got those jars? I have been searching high and low for jars and lids like that with no luck. I have a Sous Vide Supreme Demi on its way to me and this recipe is second on my list (right after the preserved lemons) to give as holiday gifts!
Those nifty jars are actually old jam jars that I save because the size and shape are perfect for so many things. Originally they held Bonne Maman jam (which, in my opinion, is the best commercial jam you can buy — especially the Cherry and Apricot versions). I did another batch using some mismatched, odd-size guys, and the DDL came out just as delicious. Have fun with your new machine!
BTW, there is a pretty cool site that sells a huge variety of jars and other food-storage containers in bulk, without a minimum order. I can’t personally endorse them because I haven’t used them, but here’s an example of some similar jars they sell that are well priced and the case quantity is only 12 jars. http://www.sks-bottle.com/340c/fin4f.html
Thank you so much for the quick response. Bonne Maman jams are my absolute favorite (the four fruits over greek yogurt is soooo good), and I was so delighted to think that their jars could be purchased without the jam in them – I’ll just have to save them from now on. Thanks for the lead on that website!
And thanks for this website – what a terrific resource.
can i make this thing with home made condensed milk (made from dry milk, water, butter, sugar )??? And useing a large deep pot?? Please respond fast can’t wait to do this !!!
You stumped us, Simon. Never heard of homemade condensed milk!
mmm the recipe is on the internet although i never tried it …. I don’t have ready condensed milk in my place so i looked it up and found it ….
The dulce de leche was divine!!!
This sounds interesting! I’ve made my own Cajeta before (a Mexican analogue of Dulce de leche, often made with goats milk) using fresh milk instead of condensed milk (Recipe here: http://www.mymexicanrecipes.com/desserts/cajeta.html).
I don’t think the cajeta recipe would work in the sous vide, as the milk needs to be reduced to achieve the desired consistency, so I wonder, if I wanted to do this with fresh milk what I would have to adjust?
Also, after the 15 hour Sous Vide cook at 85C, isn’t the result pretty much pasteurized well past the safety needs? why refrigerate? what if you follow up with 10 minutes in boiling water, essentially making the product shelf stable and so you don’t need refrigeration: between the long cook at 85C, 10 mins at 100C and the amount of sugar in the product I doubt you’d have a problem storing in the pantry.
Good points on the storage options, Roberto. Honestly, we practice an abundance of caution when it comes to food safety, which prompted the belt-and-suspenders advice to refrigerate for long-term storage.
As to fresh milk vs condensed, according to the web sources I read, about 60% of the water in condensed milk has been removed and a substantial amount of sugar as been added. So, I suppose you could combine fresh milk and sugar and reduce on the stovetop, then finish in the sous vide. Although in doing so you would lose the absolute simplicity of the sous vide version. For what it’s worth, here’s a conventional recipe for Sweetened Condensed Goat Milk if the key for you is that slight tang of goat’s vs cow’s milk. http://www.queenacresonline.com/sweetenedcondensedgoatmilk.html Interesting question, sorry we can’t provide an authoritative answer.
i would really like the recipe for Banoffee pie. I plan on making this in 1/2 cup mason jars. I’m assuming the same cooking time?
Yes, use the cooking time for glass jars (15 hours). Might want to give the jars a jiggle at around 14 hours and see how they’re doing. Pam’s on the road — have to track her down for the Banoffee Pie recipe. Give us a day or two?
Thank you. look forward to the pie recipe.
Hey Elsie: Turns out the recipe is barely one, it’s more of an assembly. There are a million variations, and you can adapt to suit yourself. In Pam’s version, they arranged a layer of Marie’s (or other digestive) biscuits in the bottom of a pie pan. (In other versions, they make a crumb crust using crushed biscuits or graham crackers or chocolate wafers and some melted butter.) You top the crust with a layer of dulce de leche, then a layer of sliced ripe bananas. Top with unsweetened whipped cream. Refrigerate until cold and the flavors have a chance to meld a bit. Or, eat it right away! If you’re feeling extravagant, you could do a couple of layers of the biscuits and caramel and bananas before topping with whipped cream. Of course, the great thing is, once you have dulce de leche in your pantry or fridge, you can throw together the pie on the spur of the moment.
I am in awe. I made this today and I can’t believe how good it is. It doesn’t have that cloying sweetness of the commercial stuff. I gave some to my husband to try and he kept mmming as well. I shall have to try the banoffee pie – it sounds delicious but I think I will start with the brownies. The only sad thing is that I only made one can’s worth.
Isn’t it addicting? Definitely worth filling up lots of little jars next time you make it, as it stores quite well in the fridge or in the pantry. And it makes cool gifts; I’ve had friends beg me for “refills.”