DULCE DE LECHE LAVA CAKES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 25m
Yield 2 servings
Number Of Ingredients 8
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.
MICROWAVE DULCE DE LECHE
I found this recipe at www.cookingforengineers.com. One bowl, one ingredient, fifteen minutes, and you're done! But don't forget the oven mitts. I've heard this stuff can be like napalm!
Provided by Ransomed by Fire
Categories Sauces
Time 11m
Yield 1 1/2 cup (approx.), 30 serving(s)
Number Of Ingredients 2
Steps:
- Pour sweetened condensed milk into a 1-quart microwave-safe bowl.
- Microwave on MEDIUM for two minutes.
- CAREFULLY remove from microwave and whisk. (I did this using two oven mitts to move the bowl, un-mitted my left hand to hold the whisk, and used my right hand, still in the mitt, to steady the bowl as I whisked.).
- Return to microwave and repeat, heating two minutes at a time and whisking until mixture looks curdled.
- Remove from microwave and whisk again for a dulce de leche sauce.
- For a candy texture repeat cooking and stirring one more time.
- Cool and serve.
DULCE DE LECHE
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.
Provided by Food Network
Categories dessert
Time 4h5m
Yield about 1 1/4 cups
Number Of Ingredients 1
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.
MICROWAVE DULCE DE LECHE
I went looking for a microwave version of Dulce de Leche - cause the whole idea of cooking a can for hours kind of freaks me out - mine would explode : ) This is can be used as topping or filling for all kinds of desserts - try it with Recipe #456560
Provided by momaphet
Categories Dessert
Time 12m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Empty the can into a large (2-1/2 quart or larger) glass bowl, and cover with plastic wrap (cling film), keeping a tiny bit uncovered to prevent excess steam build-up.
- Microwave on medium power ( level 5 on a 10-level appliance) for 2 minutes. Remove, stir with a wire whisk, and recover. Cook on medium for 2 more minutes. Remove, stir with a whisk, recover.
- Then, in increments of 2-1/2 minutes, cook (on medium power) for another 10 minutes, stirring between each interval. After the first two stirs, you'll notice that the milk bubbles and foams up as it expels moisture. Then, with each stirring, the milk will be thicker and more caramel colored.
- If after the 10 minutes, you like the color and consistency, stop! If you'd like a thicker sauce, continue cooking in 1-minute increments for another 2-3 minutes.
- Remove from the microwave, and let cool before packing in a glass jar, or use right away to fill Alfajores or as a topping for ice cream.
- NOTE Food,com doesn't allow you to have only one ingredient so I had to add another. Everyone like salst with caramel these days so just for fun you coud add a pinch to what ever your putting the Dulce de Leche in - but it's really not needed!
Nutrition Facts : Calories 1274.1, Fat 34.5, SaturatedFat 21.8, Cholesterol 135, Sodium 1085.5, Carbohydrate 215.9, Sugar 215.9, Protein 31.4
DULCE DE LECHE TOPPED CHEESECAKE
Sweeten your day with our Dulce de Leche Topped Cheesecake! Chocolatey sandwich cookie goodness mixed with sweet milk caramel make Dulce de Leche Topped Cheesecake a hit!
Provided by My Food and Family
Categories Dairy
Time 6h
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over crust.
- Bake 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
- Microwave dulce de leche and milk in microwaveable bowl on HIGH 30 sec.; stir to blend. Spread caramel mixture over cheesecake just before serving; sprinkle with salt.
Nutrition Facts : Calories 350, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 100 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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- Prepare your can:Remove the label. This is optional, but I think it's easier to peel dry paper off of a can than to fish wet particles of disintegrating paper out of hot water when you're done.Clean the glue off the can.
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- Preheat the oven to 325°. Line a 9-by-13-inch baking pan with foil. In the top of a double boiler or in a microwave-safe bowl, melt the chocolate with the butter. Stir well and let cool.
- Spread the coconut on a rimmed baking sheet in a thin layer and toast in the oven for about 7 minutes, until light brown and fragrant. Season the coconut with 1/2 teaspoon of the salt.
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