A non official Thermomix forum. Thermomix is a registered trademark of Vorwerk.
Welcome, Guest. Please login or register.
December 21, 2014, 11:18:47 am

Login with username, password and session length
Search:     Advanced search
377726 Posts in 14966 Topics by 12112 Members
Latest Member: S1r1na
* Home Help Search Login Register
+  Forum Thermomix
|-+  Swapping Recipes for TM31
| |-+  Desserts (Moderators: cookie1, judydawn, Cornish Cream)
| | |-+  Dulce de Leche courtesy of Bron
« previous next »
Pages: [1] 2 3 ... 9 Go Down Print
Author Topic: Dulce de Leche courtesy of Bron  (Read 35572 times)
Thermomixer
Hero Member
*****
Offline Offline

Posts: 8638



View Profile WWW
« on: April 20, 2009, 08:14:25 am »

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.
Logged

Thermomixer in Australia

http://thermomix-er.blogspot.com/ - my blog

http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.
Amanda
Hero Member
*****
Offline Offline

Posts: 1187



View Profile WWW
« Reply #1 on: April 20, 2009, 09:43:15 am »

Or perhaps just for eating from the jar with a spoon? Grin
Logged

Freelance food/travel writer. Lives in the Adelaide hills and writes a food blog - http://www.lambsearsandhoney.com
Rowyfo
Full Member
***
Offline Offline

Gender: Female
Posts: 219


View Profile
« Reply #2 on: April 20, 2009, 10:42:28 am »

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 Smiley
Logged

Row
judydawn
Global Moderator
Hero Member
*****
Offline Offline

Gender: Female
Posts: 31464



View Profile
« Reply #3 on: April 25, 2009, 10:56:42 am »

Can someone explain to me how this mixture becomes thick on cooling without eggs or flour in it please.
Logged

Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.
brazen20au
Hero Member
*****
Offline Offline

Gender: Female
Posts: 3044



View Profile WWW
« Reply #4 on: April 25, 2009, 11:38:44 am »

it just does LOL

same as when you mix condensed milk and lemon juice. mmmmmmmmmmmmmmmm Kiss
Logged

Karen in Canberra Smiley
Mum to 3 including one with Coeliac Disease and one with autism / sensory (food) issues
My Cooking Blog
Thermomix Magic Group Blog
bron
Hero Member
*****
Offline Offline

Gender: Female
Posts: 803



View Profile
« Reply #5 on: April 26, 2009, 07:47:07 pm »

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!
Logged

Amanda

Spain
judydawn
Global Moderator
Hero Member
*****
Offline Offline

Gender: Female
Posts: 31464



View Profile
« Reply #6 on: April 27, 2009, 12:41:33 am »

Are you going to share that one with us Bron?
Logged

Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.
brazen20au
Hero Member
*****
Offline Offline

Gender: Female
Posts: 3044



View Profile WWW
« Reply #7 on: April 27, 2009, 05:22:20 am »

bron how are you so slim? lol
Logged

Karen in Canberra Smiley
Mum to 3 including one with Coeliac Disease and one with autism / sensory (food) issues
My Cooking Blog
Thermomix Magic Group Blog
bron
Hero Member
*****
Offline Offline

Gender: Female
Posts: 803



View Profile
« Reply #8 on: April 27, 2009, 02:13:40 pm »

That's the problem...... Shocked Shocked 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 Grin Grin Grin  am a good 14 -16, which is a nightmare in Spain, all the sizing is tiny here!
Logged

Amanda

Spain
Thermomixer
Hero Member
*****
Offline Offline

Posts: 8638



View Profile WWW
« Reply #9 on: April 29, 2009, 09:47:54 am »

That's the problem...... Shocked Shocked 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 Grin Grin Grin  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.  Embarrassed Embarrassed Embarrassed
Logged

Thermomixer in Australia

http://thermomix-er.blogspot.com/ - my blog

http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.
Thermomixer
Hero Member
*****
Offline Offline

Posts: 8638



View Profile WWW
« Reply #10 on: April 29, 2009, 09:50:12 am »

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.
Logged

Thermomixer in Australia

http://thermomix-er.blogspot.com/ - my blog

http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.
judydawn
Global Moderator
Hero Member
*****
Offline Offline

Gender: Female
Posts: 31464



View Profile
« Reply #11 on: April 29, 2009, 01:19:42 pm »

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.
Logged

Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.
Thermomixer
Hero Member
*****
Offline Offline

Posts: 8638



View Profile WWW
« Reply #12 on: April 29, 2009, 05:52:19 pm »

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. 
Logged

Thermomixer in Australia

http://thermomix-er.blogspot.com/ - my blog

http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.
mama_bel
Full Member
***
Offline Offline

Gender: Female
Posts: 128



View Profile WWW
« Reply #13 on: September 28, 2009, 12:02:41 am »

Thank you Mr T and Bron - YUMMO!
Logged

Bel
Growing, cooking, learning, working at home...
So why am I always in the car?

http://belcooks.blogspot.com/
mama_bel
Full Member
***
Offline Offline

Gender: Female
Posts: 128



View Profile WWW
« Reply #14 on: October 04, 2009, 06:29:33 am »

http://www.chocolatesuze.com/2009/08/05/dulce-de-leche-brownies  Looks like a good use for this yummy stuff!
Logged

Bel
Growing, cooking, learning, working at home...
So why am I always in the car?

http://belcooks.blogspot.com/
Pages: [1] 2 3 ... 9 Go Up Print 
« previous next »
Jump to:  

 
Powered by MySQL Powered by PHP Powered by SMF 1.1.5 | SMF © 2013, Simple Machines Valid XHTML 1.0! Valid CSS!