Ok, now let’s talk about different cooking methods. I’m sharing 2 methods that I’ve tried and recomend.
Method #1. Stove top:
This is my go-to method of cooking homemade dulce de leche.
It’s very simple. Basically, remove the label off of cans of sweetened condensed milk, place unopened can in a large stockpot, fill with water until it covers the cans at least 1 inch above (better if you can do 2 inches above cans), cover, bring it to a boil, then reduce heat to low and simmer for 3-3.5 hours.
WARNING: Keep an eye on the pot from time to time, making sure the water level doesn’t drop, exposing the cans. You know what happens if the cans get exposed? It explodes! Yes, for real! I’m not trying to scare you off trying this method, but I also don’t want you to set it and forget it.
That being said, if you add enough water to cover the cans at least 2 inches over the cans, water won’t evaporate as much. If you don’t have deep pot, like I do, you may need to add more water to keep the cans submerged in water.
It’s very simple. Basically, remove the label off of cans of sweetened condensed milk, place unopened can in a large stockpot, fill with water until it covers the cans at least 1 inch above (better if you can do 2 inches above cans), cover, bring it to a boil, then reduce heat to low and simmer for 3-3.5 hours.
WARNING: Keep an eye on the pot from time to time, making sure the water level doesn’t drop, exposing the cans. You know what happens if the cans get exposed? It explodes! Yes, for real! I’m not trying to scare you off trying this method, but I also don’t want you to set it and forget it.
That being said, if you add enough water to cover the cans at least 2 inches over the cans, water won’t evaporate as much. If you don’t have deep pot, like I do, you may need to add more water to keep the cans submerged in water.
So, baking sweetened condensed milk in the oven was a new method for me. But I was pleasantly surprised by the result. If you’re afraid of cooking unopened cans, this method is for you! It still takes a few hours to reach that nice dark color, but once you put it in the oven, you may wonder off to do other things.
Just open a can of sweetened condensed milk, pour it into a glass pie dish, set the pie dish in a large roasting pan, cover the pie dish with a foil, add hot water into roasting pan until it reaches half way up the pie dish. Then bake at 425 F for about 1 hour to 1 hour 20 minutes, or until it reaches desired color.
Don’t forget to cover the pie dish with an aluminum foil, or it’ll scorch on top.
This might just be the creamiest, most scoopable ice cream I’ve ever made, and the caramel flavor and bit and pieces of crunchy caramel crunch its unreal. If you’re looking for an easy no-churn recipe that’s reliable and insanely delicious, this is it. It’s a keeper.
Video in Urdu:
Video in English:
Ingredients:
Heavy whipping cream 2 cups
Sweetend condenced milk 1 cup (turned into dulce de leche)
Camael Crunch 2 tbsp
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