[Sca-cooks] Dulce de Leche
Johnna Holloway
johnnae at mac.com
Fri May 15 08:09:55 PDT 2009
Just don't let the pan of water go dry or you might suffer the same fate
as this blog describes:
http://www.mykitchensnippets.com/2008/05/dulce-de-leceh-cheesecake.html
Here's a couple more recipes with some recommendations for types of milk
to use:
http://www.davidlebovitz.com/archives/2005/11/dulce_de_lechec.html
http://fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/dulce-de-leche.html
Johnnae
Elise Fleming wrote:
> I make dulce de leche like Eduardo does - place an unopened can of
> sweetened condensed milk into a deep pan. Fill the pan with water,
> enough to cover the can by an inch or more. I bring mine to a low
> boil and adjust the heat to keep it there. (My stove is electric.)
> Top up the water in the pan so that the can remains covered. Cook at
> a low boil or simmer for 3 hours for a light color, or 5-6 hours for a
> darker color. Remove the can with tongs and let it cool before
> opening. This is what our hostess in Argentina taught us when we
> lived there for two months.
>
> Alys K.
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