Get Ready for Cinco de Mayo with Dulce de Leche

I like having a well stocked larder.  I cannot buy dulce de leche in my little town so I thought I would make it and keep it to use when the urge strikes me.  And being the Type A person that I am, I made a double batch.  Why heat your oven again when dulce de leche keeps so well in the refrigerator?  With the 2 cans of milk, I baked it for 2 hours.

Dulce de Leche or Confiture de Lait

Adapted from The Perfect Scoop (Ten Speed Press)



Preheat the oven to 425° F (220° C).



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. 

Cook in a bain-marie.  Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.



Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).

Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Don't worry if it looks all lumpy.  Just give it a whirl in the food processor and it is smooth and creamy.



Store in the refrigerator until ready to use. Warm gently in a warm water bath or microwave oven before using.

Dulce de Leche Liquor

2 cups dulce de leche

1 cup vodka

2 cups cream (I used 33% fat)



Measure ingredients into a clean jar. Mix well and chill.  Store in the fridge. This is so very rich and boozy so would ideal served over ice or with your coffee.