Best 2 Dulce The Leche Milk Jam Recipes
Prepare to embark on a delightful culinary adventure as we delve into the realm of "dulce de leche" or "milk jam." This rich and luscious confection, with its captivating caramel flavor and velvety texture, has captured the hearts of sweet lovers worldwide. Originating in Latin America, dulce de leche has become an integral part of various cuisines, inspiring a diverse range of desserts and treats. Whether you're a seasoned baker or a novice cook, this definitive guide will equip you with the knowledge and techniques to create your own exquisite dulce de leche milk jam at home. Discover the secrets behind this time-honored recipe, explore variations, and unlock the culinary possibilities that await you.
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DULCE THE LECHE (MILK JAM)
Make and share this Dulce the Leche (Milk Jam) recipe from Food.com.
Provided by LikeItLoveIt
Categories Mexican
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Place the can inside the pot on top of the rack.
- Add water to completely cover can, plus 1-2 more inches.
- Simmer for 4 hours, making sure the can is always completely covered with water, if not, there is an explosion!
- Leave the can to cool several hours and only then open it and serve.
- Serve the golden-brown confection over flan, as a filling for crepes, cakes or just plain.
- For breakfast you can spread it on croissants, rolls or toast!
DULCE DE LECHE CAKE
The cake is tender and moist, and it's not too sweet to help balance out with the frosting. The frosting is delightful, it has that caramel flavor from the dulce de leche, and the optional rum complements the caramel's vanilla notes wonderfully. The hazelnuts added a great crunch factor and adds a subtly nutty flavor.
Provided by Jasmine
Categories Cake Recipes
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
- Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
- Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds. Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition. Evenly divide cake batter between prepared pans.
- Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
- Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
- Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
- Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
- Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top.
Nutrition Facts : Calories 669 calories, Carbohydrate 83.7 g, Cholesterol 123.1 mg, Fat 35.5 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 18.1 g, Sodium 411.1 mg
Tips:
- Always use a heavy-bottomed saucepan to make dulce de leche, as this will help to prevent scorching.
- Stir the mixture constantly while it is cooking, to prevent it from sticking to the bottom of the pan.
- Be patient! It takes time for dulce de leche to thicken, so don't try to rush the process.
- You can use any type of milk to make dulce de leche, but whole milk will give you the richest flavor.
- If you want a thicker dulce de leche, cook it for longer.
- If you want a sweeter dulce de leche, add more sugar.
- Dulce de leche can be used as a spread, a dip, or a filling for cakes and pastries.
Conclusion:
Now that you know how to make dulce de leche, you can use it to create tons of different delicious desserts. Experiment and have fun! Dulce de leche is a versatile ingredient that can be used in many different ways. It is a great way to add a touch of sweetness and richness to your favorite recipes.
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