Dulce de leche oven method
Also known as caramel, Dulce de leche is very much used all around Latin America and Eastern Europe. Very easy to make out of sweet condensed milk, but this method, instead of cooking the closed tin for quite some time, cooks the condensed milk in the oven, with no tin, in a glass dish.
Ingredients
Makes: 1 (400g) batch dulce de leche
- 1 (397g) tin sweet condensed milk
- 1/4 teaspoon coarse sea salt
Method
Prep:5min ›
Cook:1hr15min ›
Ready in:1hr20min
- Preheat oven to 220 C / Gas 7.
Pour the contents of sweet condensed milk tin in a glass oven proof dish. Sprinkle with sea salt and mix a little bit. Cover with aluminium foil.
Put glass dish inside another slightly larger glass dish and fill it up with hot water until it comes half way up the side of the inner dish.
Bake in the water bath in the preheated oven for 75 minutes. Remove from water bath and let it cool down before using it.
Tips for the water bath
In order to avoid spilling and burns, I use this trick when cooking in a water bath: Put both dishes (one inside the other one) in the oven, and then fill up the large glass dish with hot water.
Do not overcook
Don't worry if once the cooking time is up and you haven't achieved the exact caramel colour you were expecting, once it cools down, it will darken. If you are tempted to cook it longer, it will harden and overcook, resembling more like a hard toffee than actually caramel.
