I know someone that is a huge traveler. She has a passport stamped with virtually every country on earth save Antarctica and she will not stop. Her travels are often borne from the search for food specific to the region or country with just one disastrous attempt to find Kobe beef in Kobe. When she was visiting me in Japan, she didn’t realise that Kobe beef was indeed available at my local Tokyo Supermarket so she traveled to Kobe and wasn’t able to find any Kobe beef. To add insult to injury, she ended up defeated, at McDonalds eating a Chicken burger. I’ve told her many a time that if she’d just stop traveling for a second, she’d be able to write a blog about her eating adventures but she cites a short attention span as preventing this.
After one trip to South America she brought back a treasure trove of goodies, including dulce de leche cookies. My oh my, these are things of beauty. I forgot all pretense of eating a couple of dainty cookies and polished off a whole layer of the box. If I see Dulce de Leche flavoured anything on the menu I’ll order it, mainly because it’s not really widely available or known here. For those of you unfamiliar with it, I urge you to become instantly familiar, indeed downright intimate with it. It’s a gorgeous caramelised milky syrupy jam. Like the most gorgeous caramel you can use it in biscuits, cakes, ice cream or on toast for something different.
For me, I set about making some pots of this for Christmas presents. I wanted friends to try something that they may not have had before. And Christmas time seems to be the time when diets and restrictive eating goes out the window. And yes I know what you’re going to ask next: it is wonderful by the spoonful from the jar. It is essentially like the Caramel Top N Fill but what is the fun in buying it when you can make it and infuse it with your own flavours.
This version is for the forgetful, clumsy or prone to drama who are scared of boiling the cans for several hours at a risk of the cans exploding. I am one of them, fearful of having caramel coating all kitchen surfaces. My husband told me a story of being on a boat sailing and one of his friends cooked frankfurts in a pressure cooker and the skin of one got stuck in the hole and the whole pressure cooker exploded. One gentleman got a sausage in his ear and over the next few weeks they kept finding bits of frankfurt all over the boat. I’d like to avoid this fate, especially where caramel is concerned.
And when I saw fellow blogger’s Angela’s milk ice cream with Dulce De Leche on it I knew I had to whip up some to go with it so in the way she approached it as a milk ice cream with some Dulce de leche on top, I approached it the reverse way as some Dulce de Leche with some milk ice cream. Brilliant minds think alike or so I like to think 
Dulce de Leche or Confiture de Lait
Adapted from The Perfect Scoop (Ten Speed Press) by David Lebovitz
1. Preheat the oven to 425° F (220° C).
2. 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. Cover tightly with foil.
3. Make a water bath by placing the covered pie dish in a larger deeper baking dish and bake for 1 to 1 1/4 hours. Check once or twice while baking to top up water in the water bath.
4. Once the Dulce de Leche is nicely browned, remove from the oven and let cool. Once cool, whisk until smooth.
5. Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.
Milk Ice cream
- 2 cups milk
- 1 cup of cream
- 3 tablespoons milk powder
- 3/4 cup caster or granulated sugar
1. In a bowl whisk all ingredients together until combined and sugar is dissolved. Place in Ice cream maker and churn according to directions for about 25 minutes until soft serve consistency. Place in a freezerproof container and then freeze for several hours or overnight to firm up.
N.B. I don’t really recommend making this without an ice cream maker as too many ice crystals will form with this amount of milk and it will be more of an milk ice block than a smooth ice cream.
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58 Comments | Add your own
this seems like a safer way of making dulce de leche than many of the other methods I’ve heard of! I once burned some because the water had all evaporated, oops
Mmm.. seem this one is safe than other ecipe. I read a recipe telling to boil a can for 3-4 hours!
Have you try the chocolate condensed milk? I think it is available in Indonesian grocery such as White Lotus or the one next to the entry of Castlereagh apartment (Regis Tower 2 or 3?). The best one is Frisian Flag brand. The Indomilk brand is not quite good.
Love that story about the frankfurts.
Oh, and I have that exact pie dish. Didn’t think anyone else had them around anymore
Such a great way to make this! I didn’t know there was another technique other than boiling the can… I always wondered if that was safe with the aluminum possibly leaching into the contents.
Excited to try this! I love Dulce de Leche sandwiched between two biscuits with a scoop of icecream – instant dessert!
I can’t believe something that delicious could be that easy. I’m going to have to try it!
Dulce de leche is divine! Great post and nice photos too. I’ll try your technique next time I make it.
Drools all over keyboard
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That would go down sooo well in this hot weather!
long time lurker, first time poster (but devoted daily follower of your blog
)
Giving Dulce de Leche as gifts is such a fabulous idea! What type of biscuits do you have wraped up pictured with the jars may I ask?
Thanks for doing the gram-ounce, celcius-farenheit math for me
Aside from ice cream, what else do you think it would be good with?
Can’t get enough of this stuff. Definitely makes nice presents, too.
I must try that way of making dulche de leuche. Once my friend made this using the boiling the can method and ended up with a big pock mark on her forehead from exploding caramel!
This is a really simple way to make dulche de leche and I love that you can actually keep an eye on it and get it the exact brown-ness that you want. Would be great to throw in some flavours while its cooking away, given it a really depth of flavour…not that perfection needs improvement or anything!
Ooh wonderful! I’ve always resisted making Dulce de Leche because of the exploding can phobia (my imagery involved metal shards in my forehead and shaving my poor caramel covered dog!).
Can’t wait to try!
I’d never heard of dulche de leuche before starting blogging but my mum has been boiling condensed milk in water for caramel tart since I can remember (but she opens the lid slightly and has the boiling water halfway up the side) and I agree about eating it by the spoonful! Heavenly!
I have been wanting to try dulce de leche and this sounds like an easy way to make it.
Gosh, frankfurt disaster! It sounds very funny once you know no-one got hurt. I love the hands off recipe for the dulce de leche.
mm i love dulce de leche! doesn’t seem too hard to make!!
Thank you so much for reminding me of my travels in South America and this delicious dessert. I’ll certainly be trying it out.
I drizzle this stuff on anything I can find lol. Great way to make it without the stove though – I get quite scared with the tins on the stove.
loveliness!
might i also inquire as to where i might get myself one of those little glass jars that you’re using for a cream pot?
the one in that last shot.
i love its classic shape.
This looks sublime…I haven’t tried Dulce de Leche before…but I’ve always been curious about it…and this method seems simple enough
Mmm dulce de leche… Another thing to add to my ‘must make’ list.
oo looks so creamy and delicious! I really have to try to make this one day!
Hi Lisa-Definitely! It’s the thing that has scared me off making it. I know I’m accident prone which doesn’t help
Hi Lilia-Yes that is crazy! I would completely forget to top up the water I know it. Oooh that sounds delicious, thankyou for that recommendation! I will try making that one for sure
Hi Y-It’s funny isn’t it
I only got mine a couple of years ago so they’re still making them despite the retro look!
Hi Christie-Yes combine that with a fear of exploding cans and you know why it’s taken me this long to make it
Yes it’s so good with biscuits and ice cream! Yummm!
Hi Barbara-Oooh definitely, let me know how it goes!
Hi Gail-Great, it’s much safer! I like how fast it is too (well comparatively speaking of course).
Hi Cappucino-yes any sort if ice cream is welcome nowadays!
Hi simone-Oh cool, welcome! I love this delurking I’m seeing lately
Thanks for reading every day! Oh they’re little caramel candies-I should have made biscuits as they go so well together 
Hi Kathy-No problems, it’s for all my US readers like yourself
It goes well with biscuits/cookies or cakes too. And everything really 
Hi Jude-Yes everyone has a look of instant lust when you give it to them!
Hi tammy-Ouch, oh no! Your poor friend! It’s hearing things like that that scare me off trying it the other way.
Hi Maria-Yes in the can it’s so hard to know what it looks like inside. I think coffee or cardamon or chocolate would be lovely!
Hi Karen-I totally understand!
LOL at shaving caramel covered dog!
Hi Johanna-That’s a good idea, anything to stop the can exploding is good. Spoons are a definite accompaniment!
Hi Kevin-it’s really foolproof and so easy
Hi Arwen-Apparently the deck on the boat bulged up from the pressure!
Hi Madison-it’s definitely so easy and so good in the end!
Hi Pimi-Wonderful! I hope you like it, please let me know how it turns out if you make it
Hi Miss Honey-It’s great on anything really isn’t it!
I’m terrified of hot oil so the idea of an exploding can is terrifying!
Hi the projectivist-Thankyou! I got it from Bread Top (chain of bakeries). You buy it in the form on a milk pudding and you get to keep the glass jar. As soon as I saw it I knew I had to have the jar
Hi Alexandra-It’s heavenly and so wonderful. Definitely worth a try at least once!
Hi Bria-you won’t regret it!
Hi Pigpigscorner-I just love the stuff and was so happy to find a me-proof way to make it
something i’d never want: sausage in my ear.
something i must always have: dulce de leche.
Mmmm looks good. I have to admit I’ve always found dulce de leche a bit too sweet, even though I have a sweet tooth. It’s all very strange.
That said, your post has managed to make me hungry so I’m off to search for food…
I love dulce de leche! When I lived in Venezuela , we rented a flat from a woman who was making alfajores cookies there on a daily basis,like a cookie factory.She had huge buckets full of dulce de leche there.
Hi Lorraine!
It seems that the dulce de leche is becoming very popular in all the world (a national treasure in my country Uruguay). As an “expert” in full dollops of it, I can say your dulce de leche is absolutely fabulous and perfect…a gorgeous delight
Gera .:. sweetsfoods
OH my goodness, I am SO excited about your recipe!! I love your method – I’ve always wanted to fix Dulce de Leche, but I too have wary of the “can on the stovetop” approach… I will definitely try this soon – I l-o-v-e dulce de leche… Mmmm… Thank you for the brilliant recipe!
(love the pressure cooker story, too – I’m still laughing…
Hi! just wanted to let you know I posted on your blog (again) today for my edible crafts column about dulce de leche. This looks SO yummy! The post is at ediblecrafts.craftgossip.com. thanks! meaghan
We always made this by cooking the tins of condensed milk in the pressure cooker, sometimes with disastrous results.This oven method looks easy and oh, so good!
YUM!! Absolutely Heavenly! Who would have ever thought something so heavenly delicious and decadent could be so easy?
I absolutely adore dulce de leche. Had some delicious dulce de leche when I went to Argentina. This looks magnificent!
What a delicious dessert! I love dulche de leche. Last time I boiled it . They didn t explode. The important thing is to make sure they re covered in water all the time I also put two forks in the pan so that their bottom is not directly touching the bottom of the pan.It was delicious
This looks incredible! I’m making some lemon sorbet as we speak.
Delicious! Anything caramel-like is a winner in my books.
I have that same pie dish, too
The dulce de leche looks fantastic… really thick and gorgeous. Love the ice cream, too! I’m glad I could inspire you!
I love dulce de leche. Nothing compares.The containers you made are so sweet looking. What a great gift idea.
Oh this is so easy! I too have “issues” with boiling a can for 4 hours! Love it!
Hi grace-LOL I think most of the world would concur with you, especially as far as the 1st thing was concerned
Hi Su-yin-It is sweet indeed, so I think that pairing it with ice cream lessens the sweetness in some weird way-or maybe I’m dreaming
Hi yaelin-Oh wow, really? How lucky were you? Fresh alfajores and huge buckets of Dulce de leche nearby
Hi Gera-I’d agree with the national treasure bit totally!
Thankyou so very much!
Hi Astra Libris-I was so happy when I came across this method on David Lebowitz’s site, it just saves so much anxiety
Funny thing is that we still chuckle about it to this day!
Hi Meaghan-Thankyou so much for the link! I can affirm that it is indeed a great present and will be greatly received
Hi nina-Oh no, I hope you weren’t hurt?! Yes this way is so much safer!
Hi Ashley-It’s hilarious how easy it is isn’t it!
Hi Hilary-I wonder whether it’s different there. I’ve heard Goat’s milk Dulce de Leche is good too! Thankyou
Hi snookydoodle-Is the exploding because the can is touching the bottom of the pot? I thought it was because water had run out. I have let too many pots burn out to even want to try it
Hi Hayley-Yum! I adore lemon sorbet!
Hi Cakelaw-Hehe me too
Hi Angela-Haha looks like it’s a universal pattern. The combo was really good and I think the rich caramel needed the milk ice cream!
Hi Abby-Thankyou so much!
Dulce de Leche has many a fan doesn’t it !
Hi Peter-Cool! It’s so much easier and less stressful indeed
Oh yum! Dulce de leche is one of my all-time favorite treats. Mmmmm…. This is a neat way of making it–will have to try it!
Thank you for posting a more approachable recipe on how to make dulche de leche
I have always been curious about it (I can imagine the flavour, smoooooth warm milky caramel) but the boiling can thing has scared me off too.
Yay – it all looks so yummy!!
Hi Fuji Mama-It’s wonderful, sticky gooey stuff indeed! Definitely worth giving a go this way too
Hi Esz-You’re welcome! Yes I know so many people who are just frightened by the idea (me included). So it’s great to be able to make this without any anxiety
Well I have to say I’m surprised because the Lonely Planet guidebook has provided me with a number of suggested restaurants at which one can buy Kobe Beef in Kobe, not to mention the reasonably high availability of Kobe Beef in Sydney. Personally I have to say that it’s often just as easy to buy Wagyu with a high marbelling count.
Being from a Spanish background Dulce De Leche is kind of a childhood nostalgic moment. For those who couldnt’ be bothered making it you can buy canned versions ( eg. http://www.mexgrocer.com/4599.html) from the Spanish grocers on Liverpool St in Sydney or at the various ethnic grocers on Balaclava St in Brisbane
@ Y : I too have that pie dish, it’s available at my Coles and was a saturday afternoon “I need pie, stat!” purchase.
Hi Amaya-I don’t know why she couldn’t find it, perhaps she didn’t have the Lonely Planet book handy? Good to know that you can buy it too. I wouldn’t mind looking for biscuits similar to the ones that I ate too.
I made this today, and paired it with a dark chocolate fondant. It was really good, despite me worrying that it’d be too sweet. I think the sweetness of the dulce de leche and bitter chocolate complemented each other really well.
Thanks for another great recipe, I’ve loved everything I’ve made from your blog. x
Hi Su-yin-Oh wonderful pairing, I agree the sweetness of the Dulce de Leche would have really gone well with the bittersweet chocolate. You’re welcome, I’m so glad that you liked it!
This is actually what the many South Americans call “fanguito” (“mud”). The authentic dulce de leche is made my boiling milk (whole, not skim) with sugar and a teaspoon of salt for about 4 hours, or until you get the consistency you desire
I didn’t know that making dulce de leche was so simple….. I’d never even heard of dulche de leche before I started reading food blogs- it looks so good!
I would love to know – where did you guy that gorgeous mini milk bottle from?
I would love to know – where did you buy that gorgeous mini milk bottle from?
This afternoon saw me attempting dulce de leched for the first time. It’s been on my radar for quite some time, and I decided a brisk Winter’s afternoon the perfect time to give it a go – and I am very happy with the results! Mmmm yummmmmmmmy!
The only thing to note, is that I ended up leaving mine in the oven for 3 hrs. I checked after 1 1/4hrs and it was still *just* condensed milk (albeit hot!).
A friend sent me a recipe for microwave dulce de leche, so I will give that a go, just to compare.
P.S. LOVE your blog and recipes
Love your blog!
I finally made the dulche de leche yesterday, to serve for Father’s Day with an apple pie (and ice cream of course). I had to restrain myself from eating any last night….
Do Bread Top still sell the puddings in the milk jar?
Hi. Beautiful. Can you let me know what are those cookies on the photo. Thanks for. Sharing.
I don’t disagree with you!!
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