Doce de leite

Doce de leite

By
From
Cabana The Cookbook
Makes
400 g
Photographer
Martin Poole

Doce de leite, better known by its Spanish name, dulce de leche, is a sticky sweet caramel sauce. It can be made from scratch, or by using this Brasilian cooks’ short-cut: slowly boiling a can of condensed milk. You can use it as a breakfast spread, a dip for fruit, or for any recipes requiring caramel or melted toffee.

Ingredients

Quantity Ingredient
1 x 400 g tin condensed milk

Method

  1. Remove the label from the tin and place it in a small, deep pan. Pour in enough water to cover the tin, then bring to the boil. Reduce the heat to a simmer and cover with a lid. Cook for just under 3 hours, occasionally topping up the water and checking that the top of the can is still submerged. Do take care here; if the lid is exposed, it may explode!
  2. After 3 hours, carefully remove the tin from the pan and pat dry. Leave to cool before opening to use.
  3. The longer you cook the condensed milk for, the firmer or lumpier it becomes. After 3 hours you’ll have a thick, caramel-like sauce, (there may be lumps at the bottom, but you can stir it to smooth them out). If you cook it for ½–1 hour longer you can eat it with a spoon as a pudding, use it to sandwich biscuits together for a Brasilian-style custard cream, or even to make fudge. If the consistency is a bit too thick, just stir in some boiling water.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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