Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: Thermomixer on April 20, 2009, 09:14:25 am
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Dulce de Leche
1 litre milk
130g sugar
120g brown sugar
200g cream
1/2 teaspoon bicarb
Place all in THX and program 50 mins, Temp Varoma Speed 5. Place basket on lid to allow it to evaporate without spitting.
When finished, quickly pour into jar and leave it to cool. When it cools it will be nice and thick. Keep in the fridge.
Can be used on cakes or as filling, or on pancakes.
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Or perhaps just for eating from the jar with a spoon? ;D
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Haha I like that idea Amanda.
Thanks to these Spanish cookbooks I know this means sweet milk... I couldn't have told you that 3 weeks ago :)
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Can someone explain to me how this mixture becomes thick on cooling without eggs or flour in it please.
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it just does LOL
same as when you mix condensed milk and lemon juice. mmmmmmmmmmmmmmmm :-*
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Yes thats true! It sets doesn't it! I make a lovely dessert with biscuit base, condensed milk and lemon juice and a small glass of Baileys Irish Cream. Its fantastic!
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Are you going to share that one with us Bron?
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bron how are you so slim? lol
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That's the problem...... :o :o I am not slim, occasionally the odd person asks me if I am expecting my 4th!!! Then they die with embarrassment when I say no, its all me ;D ;D ;D am a good 14 -16, which is a nightmare in Spain, all the sizing is tiny here!
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That's the problem...... :o :o I am not slim, occasionally the odd person asks me if I am expecting my 4th!!! Then they die with embarrassment when I say no, its all me ;D ;D ;D am a good 14 -16, which is a nightmare in Spain, all the sizing is tiny here!
I made a real fool of myself once when a husband and wife came in with four children and it looked like she was expecting. I said something like Toxoplasmosis is a concern with a women in your condition. Husband rolled on the floor in hysterics - Mrs was not so impressed, but kept coming to the clinic. :-[ :-[ :-[
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Can someone explain to me how this mixture becomes thick on cooling without eggs or flour in it please.
It's mainly just thru evaporation of water from the mix - think stock boiling down to a demi-glace then firm jelly when it cools. You see the jars of veal glaze - same thing - evaporation.
Toffee and caramel are 2 other examples.
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Thanks Thermomixer, I like to know why things work. It isn't that I am a disbeliever, I just want to know how! This dish is on my list of things to do tomorrow, it has certainly sparked some interest on the forum, along with banoffee pie which I will be making out of it too.
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I am probably worse than you could ever be at wanting to know how/why things work. There is a book by Howard McGee "On Food and Cooking" Really good scientific explanations for what is happening at the microscopic level. There is a great explanation for what happens with cookiing custrads - different styles - egg yolks vs whole eggs vs adding flour/cornflour and how the molecules bind.
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Thank you Mr T and Bron - YUMMO!
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http://www.chocolatesuze.com/2009/08/05/dulce-de-leche-brownies Looks like a good use for this yummy stuff!
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Loved the comments dude :D :D :D We have the added advantage of being able to make our dulce de leche in our TMX's folks so this should be an easy one for us. Don't know what they meant by it exploding ??? ??? If Bron wasn't on a diet she would go for this big time ;) ;) ;) Thanks Mama bel - it is always interesting to see variations of our favourite recipes, in this case 2 of my favourite recipes. I could still use Amanda's brownie recipe and dob the dulce de lelche on that. Oh yes please.
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The 'exploding' referred to boiling tins of condensed milk. We don't need to do that though, we can use yummy whole milk and organic sugar. I'm loving avoiding tins!
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I made 2 batches of this ages ago and both worked perfectly. We used them in brownies, in ice-cream and on cookies. And a lot got eaten from a spoon I'm sure! :)
Anyway, yesterday and today I've tried to make a batch of this dulce de leche using the exact same ingredients as I did before, basket on top, same settings (Varoma, speed 5 etc) and it has totally bubbled up and run EVERYWHERE. I mean sugary milk under my stove, down my walls, on my cook books... ARGH. Today's batch I left out the bi-carb thinking to add it later (wondering if I used too much yesterday) but sure enough, after 10 mins or so it just frothed out everywhere. So, so messy - and not at all good for the TMX I'm sure!
I can't work out what's different, and why this would happen. Does anyone else make this recipe of ducle de leche? I use 1L raw cow's milk (Jersey), 130g raw sugar, 120g rapadura sugar, 200g cream, 1/2 tsp bicarb (but no bicarb today, to check if that's it)... It's the adaptation I did right from the first time, and not so different to Bron's original recipe.
Help??
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Not sure - shouldn't be the bicarb - it helps stop acids forming and splitting the milk, but shouldn't make it bubble up. Maybe this batch of milk is higher in SNF - the proteins that form the faom on milk.
One suggestion would be to put the TMX in a baking tray to catch all the overflow and maybe just go for 100oC for the first 15 - 20 minutes.
chocdoc and andiesenji may be of more help?
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What an awful mess to clean up. :(
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I have only made this one and certainly didn't have your trouble mama_bel. I used low fat milk though, wonder if that makes a difference.
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Yesterday I attempted to make fudge in the TM. The result is a lovely caramel that hasn't set firm. Wondering what to do with it I came across the recipe on the previous page for the Dulce de Leche brownies. So today I converted the recipe and made them using my caramel in place of the dulce de leche. They have turned out lovely, and wonderful with a cup of coffee.
The rest of the caramel has been put into a container in the fridge as I can imagine it would be so nice lightly warmed and drizzled over good vanilla ice cream. :)
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/sun004-1.jpg)
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Nice to see nothing went to waste JulieO - Bron would be proud of you :D :D :D She always turns disasters into a meal and encourages us to do so too.
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Julie, YUMMMMMMMMM! I love your photos!
Yes, it was my worst kitchen mess ever - sugary milk all under the stove - I had to move the stove out 1.5m (as far as the wiring let me) and move the bench and it took an hour of cleaning for my daughter and I and created a load of washing of its own!
Okay, so my milk is more foamy than it used to be, a different stage of my cow's lactation stage - when I milk her (by hand, daily) there's a thick foam on top like a cappucino! And it's quite high in fat right now, with plenty of fresh green grass in the paddocks...
I am scared to do it again... :( Twice in 2 days and you would not believe the mess... And it cant' be good for tmx to have sticky milk all over it. And it's cockroach season and I so, so don't want to encourage any of THOSE.
Sigh.
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Thanks Judy and mama bel. :)
Sorry to hear of your disasters mama. Maybe leave it for a while and try again down the track, you never know. :-))
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JulieO - they look great - have you seen Tenina's recipe for fudge http://tenina.com/2009/04/get-fudging/ (http://tenina.com/2009/04/get-fudging/) ? May give you some ideas.
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Yes thankyou Thermomixer, I did see it and thought it was a long cooking time compared with stove top recipes I'd seen. Maybe one day I'll give it a go.... :)
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Hi Judydawn - when you whip it i.e. add oxygin to it, it thickens.inkha
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Thanks for the tip :-* :-* :-* Like sabayon, cream etc - thinking
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Thanks inkha
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JulieO- am very proud of you! what amazing photos, can just taste the caramel oooooooh!
Mamabel- what a bugger! >:( >:( how about next time not putting in so much, try 700g milk at first and then after 15 mins add the rest. And place THX on a tray in the middle of the kitchen table! I have never had a problem, but I use long life milk here to make this.
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Argggggggggggggggggggh! It happened again. *sob*
This time I caught it as it just spilled over, and I had sat TMX on a tea towel after measuring everything in...
I bought supermarket milk, I had a new batch of raw sugar, a scant amount of bi-carb. I set it at 100 instead of Varoma. I had it on 4 instead of 5 - gently, gently... Basket on top of course, to avoid splatter and allow airflow.
Argh! After 10 mins it was a foaming mess.
This experimentation is getting sticky and expensive. Is there anything else I've missed? I'm thinking of buying that super-icky supermarket caramel I'm so turned off by 3 failures. It's really weird as our first batches were perfectly divine!
Nothing else I make in the TMX is failing, so pretty sure the machine's in good health!
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How strange, what a pain! I would start with only 700g and after 20 mins add the rest! Try it with less quantity!
I made this 2 days ago, without the cream (my diet) and went out shopping, leaving my eldest DD supervising, who forgot to supervise :-)) :-)) :-)) and then she rang me in a panic, when I got home, it was ready for the bin! :o :o :o overcooked lumpy disgusting in fact, and just as I was about to put it in the bin, I thought hey, when custard separates, add more milk and blitz! Oh JD! You would have been proud of me! It worked, I added about half a MC of cold milk, blitzed for a few seconds and then reprogrammed for a further 10 mins, it worked !!! woohoo! I almost binned it too! thankgod I didnt! It WAS perfect!
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Bron, you've done it again. Who would have thought that such a small amount of milk could do the job. Not only that, to reprogram for 10 minutes - I would have thought that was far too long but well, you are a genius. Well done 8) 8) :-* :-*
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Think I'll have to try it and see. ??? Just worry that going at 4 instead of 5 may allow the foam to form
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Well done, Bron!
So 4 might allow foam to form Mr T? I figured I had altered other things, but not speed, so I'd try that. There are so many variables when you think of it... DH even asked me what season I did the other batch in and thought about the boiling point of milk and atmospheric pressure and so on... Or maybe he was pulling my leg!?
Sigh, I wish it'd work 'cos when I did this recipe the first 2 times it was perfect.
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Ok - THE ANSWER - it is the SPEED !!!!!!
I started making as per the instructions and after 20 minutes it is all going brilliantly.
Then I decided to experiment. If I turn the speed down to 3 then foam started swelling up inside like a volcano and if you turn the speed back up to 5 then it won't overflow !! ;D ;D
So, tried againa few times and I AM CONVINCED - if it goes at greater then 4.5 it is OK - but slower and you are likely to have a mess.
It is fun turning it down and then stopping the overflow by speeding it up.
Hope you give it a go Bel - even try just with a small amount of milk without the rest to begin - set it to Varoma and speed 3 and watch - as it starts to foam turn it up to 5.
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OK - tried to get some evidence on video:
(http://i489.photobucket.com/albums/rr257/thermomixer/th_MOV04687.jpg) (http://s489.photobucket.com/albums/rr257/thermomixer/?action=view¤t=MOV04687.mp4)
You can hear the motor speeding up and then slows downa as it bubbles up and then when speeding up it settles down.
;D ;D ;D
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Very well worked out TMXer. More gold stars.
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I love it when someone works out the solution to someone else's problem - well done Thermomixer. Enjoy your dulce de leche, what did you do with it?
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I think he is sending it to me so I can overcome my dulce de leche phobia! :p
Thank you, thank you Mr T for scientifically testing the speed theory. So I can use Lucy's creamy milk and not the icky shop stuff as long as I have that machine whirring on 5 (or 6 perhaps)?
Woot!
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Well done Mr T! Saved the day! Yet Again! :-* :-* :-*
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Super Thermomixer does it again! ;D
What would we do without you? ;)
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Thank you, thank you Mr T for scientifically testing the speed theory. So I can use Lucy's creamy milk and not the icky shop stuff as long as I have that machine whirring on 5 (or 6 perhaps)?
5 is fast enough - probably anywhere past 4.5 - really goes so much faster. 6 may be a little fast.
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Super Thermomixer does it again! ;D
What would we do without you? ;)
I guess we'd have to battle on like the rest of the world. (except Mrs T of course)
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Hi everyone,
this looks so nice and probably edible from the jar!
I am going to make similar to choc ripple cake but with butternut snap biscuits and caramel. How much does this reduce? I'm wondering if I should just make half? A tin of top n fill caramel will easily do one and that's about 400g.
thanks
Narelle
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It reduces heaps - I think down to about the same volume as a tin. :)
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Mine reduced down tooooo far while I was playing around. But think you could probably try checking some out after 35 minutes and see how thick it is then and then go longer if you want it thicker. But remember to go speed 5 !!!!!!
Mine is almost like jelly.
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If it goes like jelly? just add some more milk, blitz it and another 5 or 10 mins again! Pefect consistency!
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Mine is perfect. Watched it like a hawk in case of overflow but no dramas. It made about 2 tins worth, so probably reduced by about half I'd say. Enough for caramel ripple cake and some left over. Cooking butternut snap biscuits at the moment to make little cases that I will fill with this and top with cream for a special dessert tonight.
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They sound delicious Narelle.
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Thanks bron - actually did this last night to pour over MrsT's steamed xmas pud. The night before I hid a piece of cocnut ice in the middle before microwaving - she is enjoying the lead up to chrissie.
Good work ~Narelle~ glad to hear it worked.
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That was nice of you Thermomixer, especially as you said Mrs T likes the coconut ice.
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Thanks bron - actually did this last night to pour over MrsT's steamed xmas pud. The night before I hid a piece of cocnut ice in the middle before microwaving - she is enjoying the lead up to chrissie.
Lucky Mrs T, getting surprises before Christmas Day.
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Made 10 more with coconut ice in for lunch today - see what others think.
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Mindful of the problem others have had with this recipe overflowing, I made it today for a Banoffee Pie. I made it many months ago when my machine was fairly new and the only problem I seemed to have today was a slight dripping from the lid at the back of the machine. I just put some chux wipes there to catch it and prevent it spreading and after 24 minutes, it stopped dripping altogether. Didn't foam like mama_bels though so I think my problem was because I might need to replace my lid seal.
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They seem to need changing after about 18 months - makes a big difference.
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OMG, OMG, OMG. Made this today and even though I used low fat organic milk (cause that's all I had) instead of whole milk it turned out perfectly. It is sooooo yummy!!! Once I made it I had to make something to put it on so I made an apple crumble. it will be hard not to throw this one together every day and eat it all : )
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LOL - too true. Once you do it and it works......
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They seem to need changing after about 18 months - makes a big difference.
Mine needed replacing as it was split from day one. I was so excited the day I got my new seal and Thermie didn't leak everywhere. It made life so much easier! :)
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Yes I need a new one too, have just worn the poor thing out! :D
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That's the problem...... :o :o I am not slim, occasionally the odd person asks me if I am expecting my 4th!!! Then they die with embarrassment when I say no, its all me ;D ;D ;D am a good 14 -16, which is a nightmare in Spain, all the sizing is tiny here!
:D I have that one too, Bron. 'course, at the moment it's true! But usually it's all me.
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I'm wondering if anyone knows if this would work ok with thickened cream? It's all we have on hand and I hoped to make it early today before going to the shop tonight.
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Certainly would - just check for texture after about 35 minutes - it may take less time with the thicker cream, but will work
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Excellent, thanks so much. :D
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Updating... it turned out beautifully with the thickened cream. It only needed 40 mins cooking. :)
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Thanks for being the guinea pig :-* :-* :-* :-* - I know it's hard work - but somebody has to do it. It is worth the effort (if there is any with the TMX whizzing around for 40 minutes) ;) ;)
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I am currently making this - it's a bit of a test to see if my machine is working again, after a part was replaced. I'll report back!
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So! It was a success - amazing how it transforms, even with the lid on!
So here's what I have done with it: turned it into homemade Baileys (equivalent)! I have blended the dulce de leche with a couple of hundred ml milk, and just under half a bottle (~300ml) whisky (I used JD, as that's what I had) - it is DELICIOUS! A great new version, which needs neither egg nor glycerine! :)
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OK yum, yum and triple yum!!! Am just about to go an make this but a quick (although possibly irrelevant) question - how long will this keep for?
I say possibly irrelevant because I expect the children will just eat it out of the jar! ;D
Hopefully before me! :-))
Nik
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Don't know the exact time Nik but I wouldn't worry about would go off - you are right, the kids will just eat it out of the jar if you don't get to it first and make something with it. It pays to have a few recipes ready and waiting for when you make a batch of this delicious caramel. Love the Baileys idea. I just love the banoffee pie for special occasions.
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Would this caramel be suitable to use making Creme Caramel's? I have found a recipe for creme caramel, but it says to use caramel sauce. I would rather not buy a commercial caramel sauce, and was wondering if this would work? Or maybe it might be too thick?
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I've made this three times now - I can't get enough of it (oh dear!) - I'm going to make it with my friend at the weekend, too, and maybe over Christmas for family.
One word of advice: if you forget to add the bicarb, don't do what I did - stop the machine halfway through, add the bicarb, and turn it back on. It frothed EVERYWHERE (think hot sugary milk all over the place). Still, once it had calmed down, it cooked down fine! :)
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KJH, my batches of this have been quite thick so perhaps if you keep an eye on it and stop cooking it before it gets to that point, it would be quite suitable for creme caramels. Remember it sets firmer when cold. I haven't done it for ages though so at what point you would cease cooking it, I couldn't tell you.
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Made this tonight, stayed close by as I was petrified of a sugary spill! :o
Went perfectly, no overflow or anything :)
Currently enjoying it with some vanilla icecream and chocolate sauce (went all out haha!)
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I was thinking of using this recipe for caramel apples. Does anyone know if it will set hard enough to then dip the caramel coated apple in melted chocolate?
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Making this now! Just over half way through. Working really well and smells amazing!
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i have just made this,only 1/2 batch and i used lactose free milk
it looks good, smells great and tastes awesome, if i do say so myself ;D
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I tried it this morning... and sprinkled a few flakes of sea salt on top of a spoonful... I nearly passed out from how awesome it was!
AMAZING!
I'm going to try the next batch minus the brown sugar and more white sugar for a more authentic flavour.
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Made this in my TC on Sunday. I found I didn't have a spare litre of milk so I thought I would give it a try with powdered milk. Now I can only imagine how delicious this would be with the fresh raw cows milk, because oh wow... This was incredible. Thanks so much. The plus side to using the powderedmilk, was I could only add half the water, so there was less to reduce!
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Have my first batch on now, and was reading through everybodies notes, when it frothed up and all over... This was at around the 36 min mark.. Ive reduced temp to 100 as suggested in previous posts, and also reduced speed to just under 2, because if I turn it up it froths over again.. Fingers crossed!,
,
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Hope it works out for you.
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After a couple of froth ups, I left the temp on 100, and speed 2.. It was really thin when it came out, and didnt really thicken up at all..It does taste pretty darn good though! Probably should have left it on longer to get it to thicken up.. Ill try again on lower temp and speed and leave it in until it thickens a bit more..
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Sounds yum, but what do you use it for ???
Caught my eye as it uses cream.
Would it set on a biscuit base?
H :)
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Banoffee Pie (http://www.forumthermomix.com/index.php?topic=925.0) Hally. Delicious.
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Thanks JD.
I am going to ake soe, then decide what to do with it ;D
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Hally my batch kept for ages and ages in the fridge ..... Yummy just to sneak a spoonful every now and then, dollop on ice cream, fill biscuits or tarts with, or as JD says, banoffeee pie
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Having so much sugar it should keep for a very long time Hally.
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Thanks guys will make batch & if I like it will make more to give to myfriend.
G :)
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The ingredients in Brons is different to Tenina's (FFS)....has anyone made both for a comparison?
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I looked at Tenninas but it doesnt use cream. Only about 2 litres of cream left now :)
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An evil EVIL friend of mine linked me this recipe. OMG it is to DIE for!!! I only had dark brown sugar though so it's a little bit too sweet but still delish!!! YUM! Worked perfectly without me changing the temp or speed. I only had thickened cream too.
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It is very moorish isn't it?
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I made this last week, but haven't had a chance yet to use it for Puffs Anzac slice.
I like that its not ott sweet as the tinned version.
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LOVE this recipe. I have made it many, many times and will continue to do so. It ALWAYS turns out perfectly ;D ;D
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Making this right now!! *squee*
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Sweet jesus it's Devine....
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;D ;D ;D
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How much does it make.
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400-500mL maybe?
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I made mini Banoffee pies (from Taste website) for my book club meeting using Bron's Dulce de Leche. So easy and yum especially using the biscuit as base. Was a huge hit.
http://www.taste.com.au/recipes/23676/mini+banoffee+pies
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I have made this a couple of times & whilst it tastes amazing, I can't figure out why mine boils over! I tried halving the recipe but it still boiled over. I then dropped to 100 and speed 2 but it then kept cooking for ages (about double the time) & never properly thickened up.
If so many others are having success with this recipe, can you please share the alternate cooking method that you are using to make it work without losing half of it all over your bench top?!
The flavour of this recipe is too divine for me to be able to give up on it!!
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Hi namz, welcome to the forum with your first question. Please do pop over to the Introduce Yourself and tell us a bit more about yourself though, where you are from, how long you've had your TMX etc.
Now back to the question :) Did you read all the postings, did you see this one from Thermomixer - he seems to have worked out the problem so perhaps try the speed he suggests.
"Ok - THE ANSWER - it is the SPEED !!!!!!
I started making as per the instructions and after 20 minutes it is all going brilliantly.
Then I decided to experiment. If I turn the speed down to 3 then foam started swelling up inside like a volcano and if you turn the speed back up to 5 then it won't overflow !! Grin Grin
So, tried again a few times and I AM CONVINCED - if it goes at greater then 4.5 it is OK - but slower and you are likely to have a mess.
It is fun turning it down and then stopping the overflow by speeding it up.
Hope you give it a go Bel - even try just with a small amount of milk without the rest to begin - set it to Varoma and speed 3 and watch - as it starts to foam turn it up to 5."
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So today I was hunting for choc caramel slice. Using my old recipe but no coconut so used cashews in the base but the base has cracked a bit. Then I went make my caramel layer but no sweetened condensed milk or golden syrup to be found (my pantry needs a major tidy).
So instead of making to sweetened condensed milk I've trialed this as an alternative. DH is a bit fussy so we will see how it goes.
I've cleaned the bowl using milk at the same speed to 60 degrees. If DS doesn't drink that quick his baby brother will beat him too it.
Now to try tempering chocolate to spread on top.
Edit: tempering was a success. Yay!
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Made this today. Couldn't get over how super easy it was! For all my cooking life I have shied away from making any sort of caramel but this was a cinch.
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The ingredients in Brons is different to Tenina's (FFS)....has anyone made both for a comparison?
Hi Maddy,
I just made Tenina's version tonight. I previously made Bron's version about 12 months ago. I remember that Bron's recipe yielded the most amazing dulce de leche that I couldn't stop eating.
As for Tenina's, I was a little disappointed (sorry). The flavour was not as rich despite having more flavours/ingredients, it had a sickly sweet taste (almost cheap tasting). I think it was the golden syrup. I also used coconut palm sugar (similar to rapadura), so not sure if that made a difference. I didn't make the hazelnut spread that goes with it.
I also seem to remember that Bron's yielded more. I'm going to try again in the next week, as I'm hoping to make jars of it for wedding favours (fingers crossed I don't go crazy doing it). I figure I should be able to make it all at least a few months before the wedding if I can/preserve it properly - going to run a few trials - any tips appreciated!!
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Just wanted to say that DH forgot to bring home the milk so I used a UHT soy from the cupboard. It worked nicely though the scent in the room as it was cooking was not the greatest. Delish!
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Welcome to the forum with your first posting Toothbud, why not pop over to the Introduce Yourself section and tell us a bit about yourself so that we can officially welcome you to the forum.
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Omg,made this for the first time today. No reason, just saw it there. DH away, might have banoffee pie when he get home as a treat.
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Good enough reason to make this delicious recipe Bedlam, it takes a while to get around to making everything.
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I'm convinced that I'd I make this I will eat it all. I adore anything caramel like.
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My advice Cookie...dont! It is YUM.
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I am very tempted. Need to lose the Melbourne weight first. :'( :'(
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I've just made this without the bicarb as i didn't have any - it still seems to be absolutely delish! What is the bicarbonate to do?
DH enjoyed the "caramel milk" made at the end too.
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I've just made this without the bicarb as i didn't have any - it still seems to be absolutely delish! What is the bicarbonate to do?
DH enjoyed the "caramel milk" made at the end too.
Just found this for you explaining why you add bi-carb ;)
"1 tsp baking soda (sodium bicarbonate) -- this is needed for a complete browning-- it lowers the pH and prevents milk proteins from coagulating (bunching up). The browning is not caramelization -- it is a Maillard reaction which requires the addition of a base. If you do not add baking soda the sauce will still thicken and taste wonderful, but the full potential of the sauce will be lost."
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That explains it all then CC, thanks for that.
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That is interesting.
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Wow interesting many thanks CC :)
Just made brownies with the last of my dulce de leche... need to get making more. I've bought some bicarb to try it out.
Thanks!
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Hi Bron,
I recently made the Dulce de Leche in my new Thermomix and it turned out wonderfully. The first 3 times I made it with long life milk and long life cream. These are for pressies in a hamper for Christmas! Yum!
Anyway, I had to make another one and this time used fresh milk and long life cream, same measurements and so on for everything else and it turned out very very thick - unpourable almost and nearly solid.
I did put all the ingredients in and was wondering if the outside temperature can affect how this recipe turns out.
I am wondering if I have made a really silly mistake or if this sometimes happens?
Is it possible to make this more creamy/runny by putting it back in the tmx and perhaps adding a bit more milk? Any thoughts?
Thanks (New to TMX) :)
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Yes, i have to admit that sometimes it is thicker than others.
To be honest, when i make it I am vigilant, as i think it depends on the milk and room temp
Generally ALL milk in Spain is long life, so i normally make it with longlife semi, however having said that you should be able to make it with all milk.
I have on a few ocassions, added more milk, 50-100 mls and programmed a further 5 mins, keeping a watchful eye.
And in future, perhaps program 45 mins and check, to see whether it needs that extra 5 mins
Good luck
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Thanks Bron :)
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Mine also went everywhere.
Back to tins of condensed milk. :-[
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Some do have a problem with this one but Thermomixer did some testing. I know there is a lot to read in this thread but if you have the time Generali, have a read to see if you can pick up any hints. This is Thermomixer's deduction
Ok - THE ANSWER - it is the SPEED !!!!!!
I started making as per the instructions and after 20 minutes it is all going brilliantly.
Then I decided to experiment. If I turn the speed down to 3 then foam started swelling up inside like a volcano and if you turn the speed back up to 5 then it won't overflow !!
So, tried again few times and I AM CONVINCED - if it goes at greater then 4.5 it is OK - but slower and you are likely to have a mess.
It is fun turning it down and then stopping the overflow by speeding it up.
Hope you give it a go Bel - even try just with a small amount of milk without the rest to begin - set it to Varoma and speed 3 and watch - as it starts to foam turn it up to 5.
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I have just read through the whole thread and you have summed it up Judy. It's interesting isn't it?
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Some do have a problem with this one but Thermomixer did some testing. I know there is a lot to read in this thread but if you have the time Generali, have a read to see if you can pick up any hints. This is Thermomixer's deduction
Ok - THE ANSWER - it is the SPEED !!!!!!
I started making as per the instructions and after 20 minutes it is all going brilliantly.
Then I decided to experiment. If I turn the speed down to 3 then foam started swelling up inside like a volcano and if you turn the speed back up to 5 then it won't overflow !!
So, tried again few times and I AM CONVINCED - if it goes at greater then 4.5 it is OK - but slower and you are likely to have a mess.
It is fun turning it down and then stopping the overflow by speeding it up.
Hope you give it a go Bel - even try just with a small amount of milk without the rest to begin - set it to Varoma and speed 3 and watch - as it starts to foam turn it up to 5.
Thanks. My trouble is I'm quite an impatient person and have a tendency to dive in. Reading 9 pages of instructions before starting is probably beyond me! :D
I reckon next time I try it on higher speed with half the quantity. Attack the problem from both ends. We've only had the Thermomix for a week.
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I am here to report that I tried this recipe tonight with out of date cream and milk made up from milk power and it still made beautiful Dulche de Leche. I am going to make Banoffee Pie with the rrecipe shared by Steph Berg. http://www.stephberg.com/?p=1008
Thank you, all. Very lovely.
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I believe that the Banoffee Pie recipe was originally posted by Bron here on the forum.
http://www.forumthermomix.com/index.php?topic=925.msg4875#msg4875
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Naughty, they are identical. Well spotted CC.
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At least it was acknowledged.
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Awesome thanks! Have it going now for mothers day tomorrow!
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Welcome to the forum Emma.