Rum Dulce De Leche Food

RUM DULCE DE LECHE

Steps:

• Preheat oven to 425°F.
• Pour condensed milk into a 9-inch deep-dish pie plate and cover with foil. Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up side of pie plate. Bake milk in middle of oven until thick and golden, about 1 1/2 hours. Carefully remove pie plate from pan and cool completely.
• Add remaining ingredients to milk and whisk until smooth. Sauce may be made 2 days ahead and chilled, covered.

HOW TO MAKE DULCE DE LECHE

Steps:

• Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
• Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
• Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.

SALTED CARAMEL RUM HOT CHOCOLATE

Steps:

• In a small bowl, mix together the rum and the dulce de leche until smooth then set aside.
• Warm the milk in a saucepan over a medium heat until simmering. Remove from the heat and add the chocolate and stir until melted. Pop the pan back on the heat until warm then add the rum mixture and a pinch of flaky sea salt. Pour into a mug and serve.

RUM DULCE DE LECHE

Steps:

• Preheat oven to 425°F.
• Pour condensed milk into a 9-inch deep-dish pie plate and cover with foil. Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up side of pie plate. Bake milk in middle of oven until thick and golden, about 1 1/2 hours. Check about halfway through cooking time and add more water if necessary to the roasting pan. Carefully remove pie plate from pan and cool completely.
• Add remaining ingredients to milk and whisk until smooth. Sauce may be made 2 days ahead and chilled, covered.

DULCE DE LECHE

Steps:

• Slowly cook 6 cups milk, sugar and vanilla bean to a caramel stage. You must constantly stir or it will burn. Deglaze with remaining 4 cups milk and cream, and boil for 1 minute. Cool. When cold add the 1 1/2 cups of raw milk. Strain, chill and pour into an ice cream maker and process for about 7 to 8 minutes.

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 CAKE

Steps:

• Heat the oven to 350°F Grease a 9" × 13" baking pan with the butter and dust with 1 tablespoons of the flour. Invert the dish, tap out the excess flour, and set aside.
• Sift the remaining flour, baking powder, and salt into a bowl and set aside. Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 2 minutes. While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks. Add the egg yolks one at a time, beating well after each addition. Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition. Add the rum and vanilla and beat again briefly until smooth.
• Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.
• Whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and set aside to let cool completely.
• Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. Spread the dulce de leche across the top of the cake and serve.

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.

DULCE DE LECHE

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!

CROCK POT DULCE DE LECHE

Steps:

• Place vanilla bean, 3 cups of milk, sugar, water and baking soda in slow cooker.
• Whisk together.
• Cook for 9 hours on HIGH, uncovered.
• Remove vanilla bean and whisk milk mixture gently.
• Use a dull-edged knife to carefully scrape down the crust of sugar that accumulates on sides of the insert.
• Do not skim foam.
• Continue cooking for 1 more hour, stirring every 20 minutes until mixture is a rich medium-caramel color and has thickened to the consistency of melted ice cream.
• In the mean time, warm remaining cup of milk in small saucepan.
• Turn off slow cooker and stir in the warm milk.
• Remove the inset and allow to cool for 10 minutes.
• Scrape into bowl and let come to room temperature.
• Refrigerate it in tightly covered container for up to 3 months.