Dulce De Leche Sweet Potato Pudding Cake Food

QUICK AND EASY PERFECT PUFF PASTRY SQUARES WITH DULCE DE LECHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Roll puff pastry over a floured surface; cut into 1.5-inch squares. Place on the prepared baking sheets.
• Bake in the preheated oven until lightly golden and crispy, 15 to 20 minutes.
• Transfer baked squares to a wire rack and let cool completely, about 5 minutes. Slice each square in half.
• Spread 2 tablespoons dulce de leche on half of the puff pastry squares; top with the other half of puff pastry square. Dust with confectioners' sugar.

SWEET POTATO PUDDING CAKE

Steps:

• Preheat oven to 350. Coat a 9-inch springform pan with cooking spray.
• Toss raisins and rum in a small bowl and let stand.
• Whisk flour, nutmeg and salt in another bowl.
• Mash sweet potato in a large bowl.
• Add eggs and beat with an electric mixer on medium speed until combined.
• Add coconut milk, 1 c brown sugar and butter.
• Beat until combined.
• Stir in the dry ingredients until evenly moistened.
• Stir in the raisins and any remaining rum.
• Spread into prepared pan.
• TOPPING: Combine coconut, 2 T brown sugar and cinnamon.
• Sprinkle on top of the cake.
• Bake until a knife inserted in the center comes out clean--1 to 1 1/4 hours.
• Let cool in the pan for 10 minutes.
• Run a knife around the edge of the pan and remove the ring.
• Cool at room temperature for 1 hour, then refrigerate until cold (about 3 hrs).
• Prep time does not include the cooling and refrigerating.

DULCE DE LECHE LAVA CAKES

Steps:

• Preheat the oven to 425 degrees F. Spray two 6-ounce ramekins generously with cooking spray and place on a baking sheet.
• Microwave the dulce de leche and butter together in a medium microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth. Stir in the powdered sugar until well blended. Whisk in the egg and yolk, then add the vanilla. Stir in the flour until you have a smooth batter. Divide between the prepared ramekins.
• Bake until the edges of the cakes are firm but the centers are still soft, 11 to 13 minutes. Let stand for 1 minute, then run a butter knife around the edges of the cakes and invert onto individual plates while still warm. Sprinkle with powdered sugar and serve with the ice cream.

DULCE DE LECHE

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.

CROCKPOT DULCE DE LECHE SWEET POTATO PUDDING CAKE

Steps:

• Melt butter in a small saucepan over medium heat; cook, whisking constantly, until butter foams and starts to turn golden brown. Place browned butter in a large mixing bowl.
• In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon; whisk until combined. Add brown sugar and sweet potato to mixing bowl with browned butter; beat, using a mixer on medium speed, until creamy - about 1 minute. Beat in eggs and vanilla until combined - about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk until just combined. Stir in pecans until combined.
• Spray a slow cooker with cooking spray. Spread batter evenly into slow cooker; cover and cook on low for 45 minutes. Pour dulce de leche on top, sprinkle with coconut, cover, and cook an additional 1 hour. Turn slow cooker off and allow to cool 45 minutes before serving.

DULCE DE LECHE BREAD PUDDING

Steps:

• Crème Anglaise:
• Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
• In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
• In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
• Bread Pudding:.
• Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
• Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.

DULCE DE LECHE BREAD PUDDING

Steps:

• Creme Anglaise: 1. Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
• In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
• In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
• Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
• Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.

DULCE DE LECHE (FROM SCRATCH!)

Steps:

• In a large, heavy pan with tall sides (I'd recommend a stock pot), combine the milk and sugar.
• Split the vanilla bean along its length and scrape the seeds into the pot, then throw in the pod. Bring to a simmer, stirring until the sugar is dissolved.
• When it has reached a simmer, remove from the heat and add the baking soda and water, stirring vigorously.
• When the mixture settles down, return the pan to the heat and bring to a brisk simmer.
• Simmer for about one hour, or until it turns golden brown. You don't have to stir constantly. I worked around the kitchen and stirred it every once in a while.
• After the milk mixture has changed to a deep golden brown check it more frequently. This is where you can decide just how dense and thick you want it to be.
• If you want it pourable, like caramel sauce, wait just until it reaches the consistency of maple syrup - about 20 minutes after the color change - and take it off the heat.
• Strain through a mesh strainer into a glass jar or container and let cool. To make the ice cream, I removed the amount the recipe called for at this stage.
• If you prefer a jam-like consistency to spread on toast, crackers, and anything else you can think of, let it cook longer.
• To make the candy, keep simmering and stir the mixture constantly.
• Once it's the consistency you want, remove from heat.
• Let it cool a bit and then mold it into whatever shapes you'd like.
• Cool candy on wax paper.

DULCE DE LECHE RICE PUDDING

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until water is absorbed., Stir in milk. Bring to a boil. Reduce heat; simmer, uncovered, for 12-16 minutes or until thick and creamy, stirring occasionally. Add caramels, stirring until melted. Discard cinnamon sticks., Spoon into dessert dishes. In a small bowl, combine coarse sugar and kosher salt; sprinkle over pudding. Serve warm or cold.

DULCE DE LECHE CAKE

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.

TRES LECHES CAKE WITH DULCE DE LECHE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Add 3 Tbsp. dry pudding mix and 2 Tbsp. 2% milk; mix well. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 25 to 28 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Meanwhile, blend sweetened condensed milk, evaporated milk and sour cream in blender until well blended.
• Pierce cake with large fork at 1/2-inch intervals. Pour milk mixture over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 2 hours.
• Beat remaining pudding mix and remaining 2% milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over cake.