Dulce de leche, a creamy caramel sauce, is traditionally made by slowly cooking milk and sugar. The sous vide method simplifies the process by allowing for unattended cooking, where a can of sweetened condensed milk is submerged in a water bath at 185°F for 10 hours. This method also offers flexibility, allowing for darker or lighter results based on cooking time. Once prepared, dulce de leche can be enjoyed in numerous desserts, such as alfajores or as a topping in ice cream, enhancing flavors with sweet and salty contrasts.
Creamy and sweet, dulce de leche is made by slowly cooking milk and sugar, creating a caramel lover's dream that can be easily made using sous vide.
For a no-fuss dulce de leche, use sous vide: simply submerge a can of sweetened condensed milk in a water bath for 10 hours to achieve perfect caramelization.
Dulce de leche can be enjoyed in various ways, including stuffed into alfajores, stirred into iced coffee, or paired with chocolate and sea salt in desserts.
Opt for a darker dulce de leche by extending the cooking time in your sous vide, allowing for customization based on your sweetness preference.
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