Patisserie · Basics

Dulce
de Leche

Dulce de Leche
Time
5'
+ 3h chilling
Diff.
easy
Kcal
320
/ serving
Servings
8
Gather 1 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 04

Prep the can

397 g

Remove the label from the can of sweetened condensed milk (1 can) (397 g). Place the whole sealed can in a large pot and cover with cold water. The water must stay at least 5 cm above the top of the can the entire time.

Tip
The can must stay submerged. If the water boils off and the can is exposed, pressure can build up and burst it.
Step 02 of 04

Simmer 3 hours

397 g

Bring the water to a boil, then lower the heat to a gentle simmer. Cook for 3 hours. Every 30 minutes check the water level and top up with boiling water from a kettle so the can stays covered. The sugar in the sweetened condensed milk (1 can) (397 g) slowly caramelises inside the sealed can — that's where the colour and flavour come from.

Warning
Use boiling water for top-ups, not cold. Cold water stops the cooking and stretches the process.
Step 03 of 04

Cool in the water

397 g

Take the pot off the heat and leave the can in the water until completely cool, at least an hour. Do not pull the can out hot and do not open it before it has cooled.

Warning
A hot can is pressurised. Opening it now means boiling caramel on the ceiling.
Step 04 of 04

Open and transfer

397 g

Open the cooled can of sweetened condensed milk (1 can) (397 g). Inside is thick brown caramel. Scoop it into a jar or bowl and stir with a spoon to even out the texture. Keep in the fridge for up to 2 weeks.

Dulce de Leche
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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