beachcakes Posted 23 Oct 2005 , 4:45pm
post #1 of

Does anyone have a recipe for dulce de leche flavored cake or filling? THanks!

18 replies
blittle6 Posted 23 Oct 2005 , 4:50pm
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susanmm23 Posted 23 Oct 2005 , 4:56pm
post #3 of

at walmart they sale cans of dulce de leche with the other mexican foods. i havent tried it yet so not sure how good it is.

gdixoncakes Posted 23 Oct 2005 , 5:26pm
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I know that there are safe ways to carmelize Eaglebrand. I haven't tried it yet but this is word-for-word the "safe" ways to do it I got off the Internet:

"I don't know if this helps, but I found this on a Canadian Eaglebrand website: Q: Dear Antigone: How do you caramelize Eagle Brand? M. R. Gagné Trois Rivières QC A: Eagle Brand transforms into a very decadent, rich caramel-flavoured milk after a process called "caramelizing". Try one of the methods listed below for perfect results, and remember never heat an unopened can. Oven method: Preheat oven to 425°F (220°C). Pour Eagle Brand into 8 or 9-inch (20 or 23 cm) pie plate. Cover with foil; place in larger shallow pan. Fill outer pan with hot water. Bake 1-1 1/2 hours* or until thick and light caramel-coloured. Remove foil. Cool and chill. Refrigerate leftovers. *Check water level in pan during baking time and refill if necessary. Stovetop method: Pour Eagle Brand into top of double boiler; cover. Place over boiling water. Over low heat, simmer 1-1 1/2 hours or until thick and light caramel-coloured. Beat until smooth, if desired. Cool and chill. Refrigerate leftovers. Microwave method: Pour Eagle Brand into 8 cup (2 L) glass measure. Cook, uncovered, at Medium (50%) 4 minutes, stirring after 2 minutes. Reduce power to Medium Low (30%) and cook, uncovered, 12 to 16 minutes or until thick and light caramel-coloured; stir briskly every 2 minutes until smooth. Cool and chill. Refrigerate leftovers."

Hope this helps.

icingqueen Posted 23 Oct 2005 , 5:40pm
post #5 of

I placed 3 cans of the milk in an 8 qt stock pot & covered them w/water. I let them boil for 2 1/2 hrs & it was delicious. I do agree w/the previous post - you can't use it straight from the can as a filling or the top layer will slip.

You can also use a pressure cooker at 16 lbs of pressure:
20 min for runny carmel
25 min for carmel gd for dipping
40 min if you want to cut it.

I've not tried it in a pressure cooker, but a co-worker of mine did & it turned out great.

Enjoy!

adven68 Posted 23 Oct 2005 , 7:18pm
post #6 of

I never heard of this before...how intriguing!!!

I LOVE eating this stuff straight from the can...although my hips don't love it so much!!

So, what do you use this for, ice cream? yummmmmmmmmm!!!! Will it turn buttercream into caramel flavor? Uh oh!!! I'm in BIG trouble!

blittle6 Posted 23 Oct 2005 , 7:32pm
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PoodleDoodle Posted 23 Oct 2005 , 7:54pm
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Sounds wonderful. I wonder if this is the same stuff Earlenescakes.com sells as Butavan? She swears by it and uses it in a lot of her recipes.

blittle6 Posted 23 Oct 2005 , 7:59pm
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No its not the same. I have some Butavan and its not even close. Next to Nutella this is my favorite thing!

beachcakes Posted 23 Oct 2005 , 9:46pm

Thanks guys! I'm not even really sure what it is, but a friend of mine is from Uruguay and it's her favorite flavor! If I mix it with buttercream, will it make a nice filling? Or do you use it as liquid in the cake?

blittle6 Posted 23 Oct 2005 , 10:14pm

I mix it with buttercream. It is kinda thick like melted caramel so it is too runny to use alone. It really is a delicious fiiling mixed with plain or chocolate buttercream. But like I mentioned in the previous post, stir it gently by hand not with a mixer or it will get grainy. I stir it until its nicely swirled in not completely incorporated.

Berta

leily Posted 23 Oct 2005 , 10:22pm
Quote:
Originally Posted by beachcakes

Thanks guys! I'm not even really sure what it is, but a friend of mine is from Uruguay and it's her favorite flavor! If I mix it with buttercream, will it make a nice filling? Or do you use it as liquid in the cake?




Dulce De Leche is what we would refer to as caramel. It is a caramel flavor.

Leily

beachcakes Posted 24 Oct 2005 , 2:12pm

see? ya learn something new every day!

blittle6 Posted 24 Oct 2005 , 5:54pm

Actually caramel and dulce de leche are not exactly the same thing. They are a bit different. They taste similar and in the US are interchangable but true dulce de leche is not caramel. I'll take either yum!!

susanmm23 Posted 24 Oct 2005 , 6:06pm

same here my fav ice cream is dulce de leche. love it love it love it
what a great idea to use it as a filling i am so going to do that on my next cake. yummy yummy oh i bet it owuld be good ontop of a chesse cake mix in a little cream cheese to thinkcen it up and yummy yummy

blittle6 Posted 24 Oct 2005 , 6:09pm

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crystal132 Posted 10 Aug 2013 , 5:17am

http://dominicanflavor.com/desserts/dominican-style-cakebizcocho-dominicano.html#comment-8459

 

Heres the recipe awesome! one here I made it its great! dulce de leche cake and filling homemade dominican style 

Smckinney07 Posted 10 Aug 2013 , 6:46am

AI have made it in a pressure cooker and a crock pot (make sure you line the bottom with foil) I was nervous the first time I tried it, I was worried I'd have a huge explosion in my kitchen but it never happened lol! The pressure cooker was super quick, I just used an old fashioned punch to create a hole in the can. It's delicious! I live in the US and it's definitely a different flavor then caramel but I think it's delicious! You can mix with BC or use plain as a filling-it's very rich though!

Real caramel requires a bit more work but both are worth trying!

Pyro Posted 10 Aug 2013 , 6:54am

Originally Posted by icingqueen 

I placed 3 cans of the milk in an 8 qt stock pot & covered them w/water. I let them boil for 2 1/2 hrs & it was delicious. I do agree w/the previous post - you can't use it straight from the can as a filling or the top layer will slip.

I've not tried it in a pressure cooker, but a co-worker of mine did & it turned out great.

Quote:
Originally Posted by Smckinney07 

I have made it in a pressure cooker and a crock pot (make sure you line the bottom with foil) I was nervous the first time I tried it, I was worried I'd have a huge explosion in my kitchen but it never happened lol!

 

 

You should NEVER EVER heat a closed can, it's an explosion waiting to happen. If it was damaged, weakened or any other random event it could very well explode in your face. Hot caramel in your face, sounds like nice 3rd degree burn and a nice ER trip.

 

And inside a pressure cooker ? Really you want a bomb in your kitchen that bad ? It's not because tons of people do it that it's safe in any way, shape or form. There are other " more annoying " SAFE methods.

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