Best 4 Argentinian Caramel Cream Dulce De Leche Recipes

DULCE DE LECHE ICE CREAM

Steps:

• Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
• Freeze mixture in ice cream maker until almost firm, then fold in pecans.
• Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.

ARGENTINIAN CARAMEL CREAM / DULCE DE LECHE

Steps:

• 1. Combine all the ingredients in a large, heavy saucepan and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer the mixture briskly, stirring often with a wooden spoon, until thick, caramel colored, and reduced by half, 30 to 40 minutes. You'll need to adjust the heat, now up, now down, to keep the mixture at a brisk simmer, but without it boiling over. The traditional test for doneness is to pour a spoonful of caramel cream on a plate. When it gathers in a thick puddle and no longer runs to the edges, the mixture is ready. Remove the vanilla bean with tongs and discard.2. Transfer the caramel cream to a serving bowl and cool to room temperature. You can eat it now or cover and refrigerate if you prefer to serve it chilled. Serves 4 to 6Note: You must use whole milk for dulce de leche. Skim milk will burn during the reduction process.

DULCE DE LECHE (LATIN AMERICAN CARAMEL SPREAD)

Steps:

• Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely.
• Set the saucepan over medium heat and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until thickened and caramelized, about 1 to 1 1/2 hours.
• Transfer to a clean glass jar and refrigerate. Will keep for 1-2 weeks.

ARGENTINIAN CARAMEL CREAM / DULCE DE LECHE

Steps:

• 1. Combine all the ingredients in a large, heavy saucepan and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer the mixture briskly, stirring often with a wooden spoon, until thick, caramel colored, and reduced by half, 30 to 40 minutes. You'll need to adjust the heat, now up, now down, to keep the mixture at a brisk simmer, but without it boiling over. The traditional test for doneness is to pour a spoonful of caramel cream on a plate. When it gathers in a thick puddle and no longer runs to the edges, the mixture is ready. Remove the vanilla bean with tongs and discard.2. Transfer the caramel cream to a serving bowl and cool to room temperature. You can eat it now or cover and refrigerate if you prefer to serve it chilled. Serves 4 to 6Note: You must use whole milk for dulce de leche. Skim milk will burn during the reduction process.