DULCE DE LECHE PHYLLO CUPS
Here comes the Dulce De Leche recipes. They are like clouds of heavenly delights. Make some for your guest during the Holidays and they'll think you were slaving in the kitchen all day!!!
Provided by Jo Anne Sugimoto @sugarnspicetedibears
Categories Fruit Appetizers
Number Of Ingredients 6
Steps:
- In a medium bowl, beat the Neufchatel with an mixer on low speed, until creamy.
- Beat in Dulce de Leche and sour cream until blended.
- Spoon Neufchatel mixture into each phyllo cup.
- Top each cup with strawberries and mango. Chill to firm up.
DULCE DE LECHE CAKE
Dulce de Leche Cake is one of the best caramel cakes out there. It has dulce de leche in the cake, soaking syrup and the cream, and the hazelnuts add a very pleasant crunch.
Provided by Marina | Let the Baking Begin
Categories Dessert
Time 5h25m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees with the baking rack in the middle. For a rectangular cake: Line 2 large 12" x 18" or 15" x 21" baking sheet pans lined with parchment or silicone mats & set aside (alternatively butter and flour the sheet pans). For a round cake - butter and flour three 8-inch round cake pans*
- Mixture 1: In a bowl of a stand mixer whip together 4 eggs, 1 cup sugar, and ½ tsp salt for ~10 minutes. Eggs should be whipped until the mixture flows off the beater in a ribbon that takes 2-3 seconds to disappear.
- Mixture 2: When the eggs are almost done whipping, in a medium bowl whisk together 1 cup sour cream, 1 can dulce de leche and 1 tsp of baking soda until no lumps of dulce de leche are seen. The mixture will increase in volume from the baking soda, so make sure to use big enough bowl.
- Combine: Fold the two mixtures together, being careful not to overmix and deflate the batter.
- Add the dry: Sift in 2 cups of flour and 2 teaspoons of baking powder, then fold the batter until fully incorporated. Do not overmix or the cake will be tough.
- Pour & Bake: Divide the batter between the 2 prepared baking sheet pans (or 3 rounds ones for a round cake) into an even layer. Bake for ~9 minutes for the rectangular pans or ~12 min for round cake pans, or until the top is lightly golden and springs back when touched, or when the toothpick inserted into the middle comes out clean. Remove from the oven, allow to cool for 5 minutes, then invert onto a cooling rack to cool completely.
- Roast: Preheat oven to 325F° with the baking rack in the center.Place the hazelnuts onto a rimmed baking sheet and bake for about 15 minutes, tossing the nuts about every 4 minutes and tasting to see if they're roasted to your liking. Remove from the oven and allow to cool completely.
- Skin the hazelnuts: Add the nuts to a ziplock bag and keep shaking and rubbing the hazelnuts between the palms of your hands until the skin is removed. Next, shake the bag so that hazelnut skins sink to the bottom of the bag, and remove the nuts to a separate bowl, discarding the skins. Leave 20 or so hazelnuts whole, chop the rest of the nuts with a sharp knife to a medium size, or pulse a few times in the food processor, or add to a ziplock bag and crush with a rolling pin.
- Combine the evaporated milk and the dulce de leche with a whisk or an immersion blender until smooth. Pour into a squirt bottle if available.
- If using heavy whipping cream instead of whipped topping, whip the cream with a mixer until medium peaks and refrigerate.
- Whip 8 oz of cubed room temperature butter and 8 oz cubed cream cheese for about 4-5 minutes or until the mixture is very fluffy. Scrape down the bowl several times throughout. Add the dulce de leche in 2 additions and whip after each until just incorporated.
- Fold in the refrigerated whipped cream (or whipped topping) into the caramel cream in two additions.
- Flip each cake upside down and peel off the parchment paper or the silicone mat from the back. Cut the rectangular cakes widthwise into two equal pieces (you will have 4 cake layers now). For the round cakes use a long serrated knife to split each cake layer in half, horizontally (giving you 6 total layers).
- Reserve about 2 cups of cream and set aside (1 1/2 cups for a round cake)Place a dab of frosting onto the serving plate. Now top with the fist cake layer and press to adhere. Layer the cake by soaking each layer with the soaking syrup, then spreading some caramel cream and sprinkling some chopped hazelnuts. Repeat the process with the rest of the layers.
- Add the final layer, then use 1 1/2 cups of the reserved caramel cream (1 1/4 cups for round) to cover the top and sides of the cake.
- Cover the cream with chocolate flakes by sprinkling the top and pressing it against the sides. OR prepare chocolate ganache and pour it over the top of the cake.
- Use the remaining cream ( 1/2 cup for rectangular or 1/4 cup for round) to pipe on cake top and decorate with whole roasted hazelnuts (use chopped hazelnuts for round version).
- Refrigerate the cake for about 2-3 hours before serving. Serve cold or room temperature.
Nutrition Facts : Calories 287 kcal, Carbohydrate 26 g, Protein 5 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 63 mg, Sodium 174 mg, Sugar 20 g, ServingSize 1 serving
DULCE DE LECHE
I have cousins in Argentina who bring this as a gift every time they visit, but one cousin now lives in NJ and she showed me how to make it myself.
Provided by mandabears
Categories Sauces
Time 1h1m
Yield 14 ounces sauce, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- OVEN METHOD:.
- Pour 1 can condensed milk into 9 inch pie pan.
- Cover with aluminum foil.
- Put in large pan, roaster pan.
- Fill large pan with boiling water.
- Bake at 425°F for 1 hour or until thick and caramel colored.
- Beat until smooth.
- MICROWAVE METHOD: Pour 1 can condensed milk into 2 quart glass measuring cup.
- Cook on 50% power for 4 minutes (stir every 2 minutes until smooth) Then cook on 30% power for 20-25 minutes or until thick and caramel colored.
- Stir every 4 minutes for first 15 minutes, then every 2 minutes during the last 6-10 minutes.
- Put in refrigerator covered.
- Can be eaten over ice cream, with fruit, cake, cookies or with a spoon.
Nutrition Facts : Calories 339.1, Fat 9.2, SaturatedFat 5.8, Cholesterol 35.9, Sodium 134.1, Carbohydrate 57.5, Sugar 57.5, Protein 8.3
DULCE DE LECHE
It is a delicious carmel spread from Brazil. I got this from a friend who was an exchange student there, it is the most addicting thing ever, watch out, this is NOT low in fat...quite the contrary :)but soooo worth it.
Provided by Meghan
Categories Sauces
Time 4h2m
Yield 10 servings or more
Number Of Ingredients 1
Steps:
- Pierce the top of the can with a bottle opener and remove paper from can.
- Cover top of can tightly with aluminum foil.
- Place in a sauce pan, submerge in water to 1" from the top.
- Boil over med-low heat for 4 hours.
- Open lid of can and place contents in a bowl.
- EXCELLENT for dipping apples, pears, crackers and for spreading of bread and great on ice cream!
Nutrition Facts : Calories 171.7, Fat 4.7, SaturatedFat 2.9, Cholesterol 18.2, Sodium 67.9, Carbohydrate 29.1, Sugar 29.1, Protein 4.2
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.
ROASTED APRICOTS WITH DULCE DE LECHE
This recipe calls for apricots, but peaches, plums, and nectarines roast beautifully, too. The traditional version of dulce de leche, a Latin American sweet, is full of fat, but this slimmed-down version is almost custard-like and is a great low-fat alternative to heavy cream.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees. In a small bowl, whisk together the sugar and cinnamon.
- In another bowl, toss the apricots, vanilla, and Grand Marnier. Add the sugar mixture and toss.
- In a 9 X 11-inch roasting pan, place the apricots skin side down. Roast for 15 to 20 minutes, shaking the pan once or twice, until the apricots are fork-tender. Meanwhile, make the Dulce de Leche.
- Arrange 3 apricot halves, along with the pan juices, on each of 4 dessert plates. Drizzle 1 tablespoon of Dulce de Leche over each. The apricots can be served warm or at room temperature.
DULCE DE LECHE FRUIT GRATIN
Steps:
- Preheat broiler.
- Spread 1 1/2 tablespoons dulce de leche evenly on bottom of each gratin dish, then divide blueberries evenly among dishes. Arrange 4 plum quarters in each dish.
- Put gratin dishes on a baking sheet and broil 4 to 6 inches from heat until dulce de leche begins to bubble, about 4 minutes, then sprinkle evenly with nuts and broil until nuts are browned, 1 to 2 minutes more. Serve warm.
- *Available at some supermarkets and specialty foods stores.
DULCE DE LECHE
Dulce de leche is a caramel-like spreadable topping, made from various kinds of milk and sugar, for toast or desserts from Latin countries. In Columbia they use goat's milk and call it Cajeta where as in Cuba they use cow's milk. In Mexico they use the method here. In the Caribbean they add vinegar, which curdles the milk and gives the dulce de leche a drier, more crumbly texture, so it is less spreadable and used as more of a filling.
Provided by Food Network
Time 4h31m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Equipment: Fondue pot; fondue forks or wooden or metal skewers
- Make the Fondue: Remove label from the cans. Stand the cans in a saucepan and add water to cover. (Note: Do NOT open or puncture the can in any way prior to cooking.) Bring the water to a gentle simmer and keep it there for 3 hours, adding water as needed to keep the cans submerged.
- Allow the cans to cool before opening. The milk will have transformed into a smooth, creamy, caramel-colored sauce, dulce de leche! Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.
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- Dulce de Leche Layer Cake. Scott Conant’s beautiful cake is a knockout. It’s flavored with a nutty liqueur and frosted with a lightly sweetened meringue.
- Dulce de Leche Crispies. For a grown-up twist on the classic Rice Krispies Treats, swap out marshmallows for dulce de leche, then add even more crunch with toasted, sliced almonds.
- Dulce de Leche Napoleons. For these ethereal napoleons, layer dulce de leche with a pastry cream and delicate, crispy sheets of phyllo dough.
- Dulce de Leche–Glazed Ham. This fantastic ham is glazed with a surprisingly delicious combination of dulce de leche, mustard, garlic and cayenne.
- Dulce de Leche, Coconut and Chocolate Chip Magic Bars. The secret ingredient in these sophisticated magic bars? Bacon.
- Dulce de Leche Bread Pudding. This gooey bread pudding is so much more than the sum of its five parts.
- Dulce de Leche Crêpes. Filled with dulce de leche and topped with whipped cream, these crêpes will satisfy the most intense sweet tooth.
- Dunked Dulce de Leche Doughnuts. Dulce de leche flavors both these gluten-free doughnuts and their glaze.
- Duck Breasts with Dulce de Leche Chile Sauce. The unconventional mix of orange juice, pureed dried chiles and dulce de leche makes a rich and spicy sauce for seared duck breasts.
DULCE DE LECHE ROASTED BANANA SPLIT - FOOD AND WINE
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Servings 8Total Time 15 mins
- Preheat the oven to 450°. In a very large ovenproof skillet, melt the butter Add the bananas and cook over high heat until lightly browned, 2 to 3 minutes. Add the dulce de leche, vanilla beans and seeds and cinnamon sticks and cook over moderate heat just until the dulce de leche is melted.
- Carefully add the rum to the skillet and stir gently just until combined. Transfer the skillet to the oven and bake for 5 minutes, or until the bananas are just tender and bubbling. Carefully pick out the cinnamon sticks and vanilla beans. Serve the bananas and sauce over vanilla ice cream.
14 BEST DULCE DE LECHE DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-08-30Category Desserts, Recipe Roundup
- Alfajores. Alfajores are ridiculously tasty South American sandwich cookies. The cookies themselves are so soft they melt in your mouth. The filling, as you may have guessed, is sweet and sticky dulce de leche.
- Dulce De Leche Cake. This dulce de leche cake is the true definition of decadence. I mean, just look at it. This is a culinary masterpiece, for sure! With this cake, you’ll get four layers of caramel sponge cake, filled and frosted with sweet dulce de leche, roasted hazelnuts, and chocolate sprinkles.
- Dulce De Leche Chocolate Cups. They look just like peanut butter cups, but they taste better… so much better. Instead of peanut butter, you’ll get sweet and salty dulce de leche in between two layers of decadent chocolate.
- Dulce de Leche Chocolate Pecan Pie. Dulce de leche, chocolates, and chopped pecans star this delicious pie. The soft, chewy, and sticky filling tastes terrific with the buttery and flaky crust.
- Dulce De Leche Cupcakes. Soft and fluffy vanilla cupcakes are frosted with a smooth and sweet dulce de leche buttercream. It couldn’t get any better than that.
- Dulce De Leche Stuffed Mexican Chocolate Cookies. These aren’t your average chocolate cookies. Spiced with cayenne and cinnamon and filled with a dulce de leche center, they’re definitely one-of-a-kind.
- Dulce De Leche Chocolate Mousse. Since it’s basically milk jam, dulce de leche tends to be on the heavy side. But when you incorporate it into a chocolate mousse, you’ll get a super light and airy dessert.
- Dulce De Leche Pecan Cinnamon Rolls. Regular cinnamon rolls are already flawless. They’re sweet, ooey-gooey, buttery, and that cinnamon sugar flavor is purely delightful.
- Dulce De Leche Coffee Milkshake. This next dessert combines three of my favorite things into one epic treat, so you can just imagine how happy it makes me.
- No Churn Dulce De Leche Ice Cream. If this is your first time making homemade ice cream, this is the recipe for you. It only calls for two ingredients, and you don’t even need an ice cream machine to make it.
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- Classic Alfajor Cookies. Classic alfajores are made with by sandwiching two shortbread-like cookies with dulce de leche. Some people like to roll the edges in coconut or dust the tops of the cookies with powdered sugar.
- Cuatro Leche Cupcakes: Tres Leches Cake With Dulce de Leche. It's hard to improve on the classic tres leches cake, but these cuatro leches cupcakes pull it off with their sweet caramel dulce de leche centers.
- Dulce de Leche Pionono Cake. A pionono is a sponge cake that has been rolled up around a filling. Piononos can have sweet or savory fillings. This pionono is filled with dulce de leche that has been lightened with whipped cream, and the whole cake is glazed with caramel icing.
- Suspiro de Limena: Peruvian Caramel Meringue Parfait. Suspiro de limeña is a classic Peruvian recipe, quite unusual and delicious. The bottom layer is made of dulce de leche that has been enriched with egg yolks.
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