The first time I tried Dulche de leche was at breakfast place in Buenos Aires. Ever since I loved this spread. Now there are many ways to make this, you can boil an unopened can, or start from scratch with sugar and milk. Now, this recipe is a new approach, sous vide! It is quick and super easy to make!
We like ours quite dark in color and find that it gives us a nutty flavor.
Dulche de leche consistency
The good thing about making dulce de leche sous vide is that it gives you a good amount of control when it comes to both flavor and consistency. It is all a matter of how long you leave the condensed milk in the water bath. We like ours quite dark in color and find that it gives us a nutty flavor. Now if you prefer a more viscous light-colored version, just reduce the cooking time. Over at the blog The heart of food you can find a really good post on cooking time for dulce de leche.
What can you use Dulche de leche for?
While we love to spread this on fresh bread, rye bread, or even crispbread. dulce de leche can be used for other purposes as well. You can, for example, heat it slightly and add it as a topping to your Bundt cake. If you have a new interesting tip for how to use dulce de leche, let us know! We love to hear it!
Dulche de Leche, sous vide
- Sous vide setup
- Plastic bag, food-safe
- Jars for storing, airtight
- 2 cans condensed milk (Sweet version)
- Get your sous vide setup up and running at 85 degrees celsius
- Pure the condensed milk into the plastic bag
- Remove the air from the plastic bag by slowly lowering it into the water bath
- Clip the top of the bag to the sous vide water container
- Leave the bag for 12 hours
- Remove from the water bath and into ice water
- Transfer into airtight jars store in the fridge until needed