Café Dulce De Leche Recipes

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DULCE DE LECHE COFFEE



Dulce de Leche Coffee image

Original post: January 2010 It's cold here, and it's about to get colder.

Provided by Ree Drummond

Categories     Christmas     main dish

Time 10m

Yield 6 servings

Number Of Ingredients 6

4 c. Strongly Brewed Good Coffee
6 oz. fluid Dulce De Leche (*see Note)
6 tbsp. Kahlua, More If Preferred
1 c. Heavy Cream
2 tbsp. Sugar
6 tbsp. Chocolate, Grated

Steps:

  • HowToStep
  • Add Dulce de Leche to the very hot coffee; stir until completely dissolved and combined. Keep coffee hot.Combine cream with sugar and whip until stiff.Add 1 tablespoon Kahlua to each coffee cup. May add 1 1/2 if desired, or may add whiskey or brandy in addition.Pour the coffee/dulce de leche mixture into each glass. Top with a heaping tablespoon whipped cream and grated chocolate of your choice.Absolutely sinful!*Dulce de Leche is sold in the Hispanic aisle of supermarkets, or in Hispanic specialty markets. It is sold in solid 15 ounce blocks, or in cans or bottles in more of a liquid form. You can also find recipes for making your own Dulce de Leche using sweetened condensed milk. Yum!

DULCE DE LECHE



Dulce de Leche image

There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.

Provided by Food Network

Categories     dessert

Time 4h5m

Yield about 1 1/4 cups

Number Of Ingredients 1

One 14-ounce can sweetened condensed milk, unopened

Steps:

  • For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
  • For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
  • Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.

DULCE DE LECHE



Dulce de leche image

This rich, creamy caramel sauce is a great way to level up your favourite desserts. It's easy to make and tastes heavenly - try it drizzled over vanilla ice cream

Provided by Charlotte Pike

Categories     Condiment, Dessert

Time 25m

Yield Makes around 450 ml

Number Of Ingredients 4

50g granulated sugar
50g unsalted butter, cubed
75ml whole milk
1 x 397g can condensed milk

Steps:

  • Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
  • When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
  • Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.

Nutrition Facts : Calories 52 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium

HOW TO MAKE DULCE DE LECHE



How to Make Dulce de Leche image

This is basically sweet, caramelized milk. It's so easy and so delicious. I like it better than caramel sauce on anything you'd use caramel sauce, such as on ice cream, toast, cookies, cakes, brownies, or to pour on people.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 3h5m

Yield 8

Number Of Ingredients 3

1 small finishing nail
1 (14 ounce) can sweetened condensed milk
3 cups water, or more as needed

Steps:

  • Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
  • Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
  • Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.

Nutrition Facts : Calories 157.3 calories, Carbohydrate 26.7 g, Cholesterol 16.7 mg, Fat 4.3 g, Protein 3.9 g, SaturatedFat 2.7 g, Sodium 64.9 mg, Sugar 26.7 g

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