Comments on: Dulce de Leche or Confiture de Lait

By: Von

Von — Fri, 20 Nov 2009 06:47:43 +0000

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!

By: Bernadette

Bernadette — Thu, 28 May 2009 02:20:33 +0000

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

By: Not Quite Nigella

Not Quite Nigella — Sun, 15 Feb 2009 06:42:04 +0000

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!

By: Su-yin

Su-yin — Sun, 15 Feb 2009 00:04:55 +0000

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

By: Not Quite Nigella

Not Quite Nigella — Fri, 23 Jan 2009 12:00:21 +0000

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.

By: Amaya

Amaya — Fri, 23 Jan 2009 05:14:56 +0000

@ Y : I too have that pie dish, it’s available at my Coles and was a saturday afternoon “I need pie, stat!” purchase.

By: Amaya

Amaya — Fri, 23 Jan 2009 04:55:57 +0000

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

By: Not Quite Nigella

Not Quite Nigella — Mon, 19 Jan 2009 09:23:03 +0000

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

By: Esz

Esz — Mon, 19 Jan 2009 07:23:33 +0000

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!!

By: Fuji Mama

Fuji Mama — Sun, 18 Jan 2009 16:11:00 +0000

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!