LeeBD Posted 23 May 2011 , 4:39pm
post #1 of

I'm looking for a delicious Dulche de leche filling recipe. Anyone got one they can recommend? And if you happen to know of a cake recipe using this flavor, well that would be great too. I did a search here on CC but only one thing came up. Thanks icon_biggrin.gif

19 replies
southerncross Posted 23 May 2011 , 4:59pm
post #2 of

I make my own dolce de leche using David Lebovitz's recipe (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. 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).

then I add it to Rose Levy's mousseline buttercream. I keep adding until I like the taste..never really measured it. I use that for a filling as well as a frosting ...it's really great.

imagenthatnj Posted 23 May 2011 , 5:02pm
post #3 of

http://cakecentral.com/cake-decorating-ftopicp-7123816-.html&sid=1a209abb88e5cea091d190118d4a8ffe

imagenthatnj Posted 23 May 2011 , 5:05pm
post #4 of

http://www.sporkorfoon.com/spork_or_a_foon/2010/05/dulce-de-leche-cake-with-dulce-de-leche-whipped-cream-revised-for-cinco-de-mayo.html

TexasSugar Posted 26 May 2011 , 4:07pm
post #5 of

http://reviews.walmart.com/1336/10804329/la-lechera-flavored-dipping-sauce-dulce-de-leche-thick-caramel-13-4-oz-reviews/reviews.htm

I buy it at Walmart. icon_smile.gif

Bean123 Posted 26 May 2011 , 7:11pm
post #6 of
Quote:
Originally Posted by southerncross

I make my own dolce de leche using David Lebovitz's recipe (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. 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).




This is fantastic! I made it not too long ago and it came out great!

jenscreativity Posted 1 Jul 2011 , 3:49pm
post #7 of

SouthernCross: what temp does oven need to be? I need to make this today! Thanks!

southerncross Posted 1 Jul 2011 , 7:36pm
post #8 of

Hi Jen....the oven temp is 425° F (220° C). When I want really thick dulce de leche I leave the milk cook up to 1/2 hour more. Enjoy

jenscreativity Posted 1 Jul 2011 , 7:39pm
post #9 of

Thank you! I will be making this!

MaritzaBronx Posted 5 Jul 2011 , 2:05am

I have been reading from the forums for a few years. I have never posted anything until because I just can't ignore this anymore. I don't want to sound mean but ladies and gentlemen it is not dolche de leche nor dolce de leche. It is Dulce de leche. It is a Spanish word that means candy. Sorry for the rant. I apologize if I offend anyone. icon_redface.gif [/b]

scp1127 Posted 5 Jul 2011 , 3:58am

It means milk candy... caramel to be specific. I don't believe it is that important for everyone to be fluent in foreign languages to bake. And dolce in italian means sweet, thus the possible one letter misspelling.

crazyladybaker Posted 5 Jul 2011 , 4:41am
Quote:
Originally Posted by TexasSugar

http://reviews.walmart.com/1336/10804329/la-lechera-flavored-dipping-sauce-dulce-de-leche-thick-caramel-13-4-oz-reviews/reviews.htm

I buy it at Walmart. icon_smile.gif



I use this stuff too! I add it to my frosting most of the time. It is so yum!

TexasSugar Posted 5 Jul 2011 , 6:07pm
Quote:
Originally Posted by MaritzaBronx

I have been reading from the forums for a few years. I have never posted anything until because I just can't ignore this anymore. I don't want to sound mean but ladies and gentlemen it is not dolche de leche nor dolce de leche. It is Dulce de leche. It is a Spanish word that means candy. Sorry for the rant. I apologize if I offend anyone. icon_redface.gif [/b]




I don't think people purposely misspell it. I think people are either trying to sound it out from what they have heard or trying to remember how to spell it.

confectionaryperfection Posted 23 Nov 2012 , 5:10pm

so when you use the one from walmart in the can... do you mix it with buttercream to fluff it up? or just beat it from the can in a mixer? 

jiya11 Posted 24 Nov 2012 , 11:25pm

A

Original message sent by southerncross

I make my own dolce de leche using David Lebovitz's recipe (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. 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).

then I add it to Rose Levy's mousseline buttercream. I keep adding until I like the taste..never really measured it. I use that for a filling as well as a frosting ...it's really great.

Thanks so much for sharing your method. What I do is put a can of condensed milk (sealed can) into a pot and fill it with water. Bring it to boil and then leave it *cooking* for four hours. Turn the stove off and leave it to cool. Voila. When you open the can, you will find it caramelized. Boils! You have dulce de leche. When I don't have time, I just buy.the one at Walmart/Target but a lot of times, I just do it this way..

remnant3333 Posted 25 Nov 2012 , 12:03am

I bought a can of sweetened condensed milk and when I got home   realized it was the one with caramel.  I was just wondering to myself what was I going to do with it.  So you are saying I can just add some of that to my butter cream icing once it is made until I think it has enough to taste? Sounds like it is thicker than sweetened condensed milk. Next time I make a cake I will try it. Thanks for the tip!!!
 

jiya11 Posted 25 Nov 2012 , 4:52pm

A

Original message sent by remnant3333

I bought a can of sweetened condensed milk and when I got home   realized it was the one with caramel.  I was just wondering to myself what was I going to do with it.  So you are saying I can just add some of that to my butter cream icing once it is made until I think it has enough to taste? Sounds like it is thicker than sweetened condensed milk. Next time I make a cake I will try it. Thanks for the tip!!!

 

I make the most delicious tasting dessert which always get rave reviews and recipe requests.. and it uses dulce de leche.. You will need one small carton of heavy whipping cream, one tub of cool whip, one can of dulce de leche , half a cup of walnuts and a pack of Marie cookies (Hispanic section). Whip the whipping cream until soft peaks. Add the cool whip and dulce de leche. Add crushed cookies and walnut. Whip together with the mixer until everything is well blended and you can't see streaks of white and brown. The cookie chunks will remain. Serve chilled.

lizabethy Posted 26 Nov 2012 , 3:29pm

I make my dulce de leche in a double broiler.  I just pour sweetened condensed milk in the top part of a double broiler (with plenty of water in the bottom), add a bit of sea salt, and cook until it thickens and turns a light brown color.  It took close to 2 hours the last time I did it. 

 

From there I mix it in buttercream or swiss buttercream.  It's fantasitc in cheesecake as well. 

remnant3333 Posted 26 Nov 2012 , 4:00pm

Jiya 11, Thanks for the recipe. I will try to get those cookies and make this one day.  Recipe is appreciated!!!/Mary
 

jiya11 Posted 26 Nov 2012 , 6:11pm

A

Original message sent by remnant3333

Jiya 11, Thanks for the recipe. I will try to get those cookies and make this one day.  Recipe is appreciated!!!/Mary

 

Most welcome!

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