Good Eats Dulce De Leche Food

TRES LECHE CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
• Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
• Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
• Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
• Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.;
• Topping:
• Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.;

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.

DULCE DE LECHE

Steps:

• Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

GOOD EATS DULCE DE LECHE

Steps:

• Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat.
• Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine.
• Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour.
• Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours.
• Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

BIG BATCH DULCE DE LECHE

Steps:

• Place desired amount of unopened cans of sweetened condensed milk in one layer in a deep pot. Fill with water well at least 3" above the tops of the cans.
• Bring the water to a boil; reduce heat and simmer for 3 hours, occasionally checking the water level to make sure it stays at least 2" above the tops of the cans. DO NOT LET WATER LEVEL GO BELOW THE TOPS OF THE CANS OR THEY WILL EXPLODE. After 3 hours turn off heat and cool completely in same pot of water. Store unopened cans in cupboard until use.

DULCE DE LECHE

Steps:

• Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
• When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
• Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.

PANCAKES WITH DULCE DE LECHE

Steps:

• Mix flour, salt, baking powder, milk, eggs, and water in a large bowl. Stir to combine and refrigerate up to 3 hours.
• Preheat oven to 350.
• Heat a heavy medium frying pan over med to med high heat. Pour 3-4 oz of batter into the pan - enough to cover the bottom.
• When the edges begin to brown, flip the pancake.
• When the pancakes are done, fill them with 1-2 tbsp dulce de leche and roll them up.
• Brush with melted butter and sprinkle with powdered sugar.
• Repeat with remaining batter. When all are done, warm in oven for 2-3 minute Serve with whipped cream for garnish.