Works of Heart

May 27, 2012

Stirring a nice batch of dulce de leche

Here I am stirring a nice batch of dulce de leche

Dulce de Leche is not difficult to make.  I learned that if you combine milk and cream with sugar for the reduction, you get a much more spreadable caramel.

Dulce de Leche is a just that..a caramel that is made by reducing cream and milk with sugar.  Other caramels, those invented by Antoine Careme in the 19th century are made by cooking sugar and adding cream or a combination of milk and cream to them.  Try dulce de leche for a delightful change of pace.  I will post the rustic cake recipe that I use in making an untraditional Tres Leches Cake.

What you will need to make Dulce de Leche

2 cups whole milk

2 cups heavy cream

9 ounces granulated sugar

1 teaspoon pure vanilla extract

Whisk the cream, mil and sugar together in a shallow saucepan and bring to a boil.  Reduce the heat and allow to cook at a slow simmer for about 1 1/2 hours…it will turn into a lovely brown caramel.  When the bubbles slow and are large, the dulce de leche is done.  Remove from the heat and stir in the vanilla extract.  Pour into a clean container and allow to cool to room temperature.  Make sure the container has a tight fitting lid.  Refrigerate.  The shelf life for dulce de leche is about two weeks.  It won’t last that long.

This filling is good spread thinly on cake layers as you build your cake.  A filling that is equally good flavored with dulce de leche is the Bavarian Cream or the French Vanilla Cream.  If you are using a French Vanilla Cream as a filling for wedding cake, please remember to stabilize it with gelatin.  (see recipe)

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