Dulce De Leche

After making a half recipe of Magic Cookie Bars, I had some leftover condensed milk. I'd recently seen some dulce de leche recipes which use condensed milk, and although I've always wanted to make it, I was a bit intimidated. The possibility of exploding cans and spurting liquids combined with my luck in the kitchen was not a good combination. So I did some research and found a fool-proof, no explosions recipe for sweet delicious dulce de leche. Woot!

The recipe was really simple, and the ducle de leche came out great. My only advice with this recipe is to ditch the whisk and just use a spoon to stir it up. Although a whisk would still work, I found that much of the dulce de leche just ended up stuck in the wires of my whisk. Plus, licking the stuff off a spoon is so much easier than trying to lick a whisk clean.

Explosion Free Dulce de Leche (by David Lebovitz)

1. Preheat the oven to 425° F (220° C).
2. 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.
3. Cover the pie plate snugly with aluminum foil and 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.
4. Bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
5. Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, stir with spoon until smooth.

Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.