Thursday, October 29, 2009

Dulce de Leche

My name is Angelica and I am a Restaurant City addict.
The first thing i do every morning is log onto facebook and RC to retrieve my daily ingredient and answer the daily food quiz. After i finish buying ingredients and upgrading my dishes, i let my computer rest for a while before i come back from class to run my restaurant until i go to bed. Yes. That's everyday. And until i finish leveling off 50% of the dishes, i won't be quitting anytime soon. The reason I brought up Restaurant City is because a few days ago i got a question about dulce de leche which reminded me of the post i never published. Here it is:
Q: Dulce de leche is prepared by heating…?

Ideas, anyone? If i haven't made dulce de leche before, it would have probably taken me 5 seconds to pick an answer. But thanks to my south american roots and past baking experiences, i was able to choose Sweetened Condensed Milk in less than a blink. Amazing, isn't it! Who would've known something so delicious required nothing but a few hours of boiling? To think that I could have satiated my dulce de leche crave years ago... grrrr! For those wondering what dulce de leche tastes like, it's similar to normal caramel but with a much creamier flavor. They can be baked in muffins, frosted on cupcakes, rolled in croissants, or simply served on toast. I, for the most part, just eat it straight from the jar :P Anyways, I hope you enjoy this... it's not everyday you come across a one-ingredient post! With that being said, I am off to Restaurant City.

Dulce de Leche
from Baking Obsession
  • 1 can sweetened condensed milk

  1. Place the can of condensed milk into a pot of water and bring it to a boil [picture 1].
  2. Once the water has boiled, bring it down to low heat and continue boiling for 2 and a half hours.
  3. Check on the water every 30 - 45 minutes to make sure there is enough water in the pot. The can has to be submerged all the time.
  4. After 2 and a half hours, let the cans cool completely in cold water [don't open when it's hot or it might explode!]
  5. Store at room temperature. Refridgerate once the cans are opened [picture 2].

    My Restaurant City!!
    sorry, I just had to post this up XD

1 comment:

  1. In French, dulce de leche is basically called "milk jam". Which I guess makes sense, but it sounds so much less appetizing. :-)