Dulce de Leche courtesy of Bron

[Thermomixer]

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.

[Amanda]

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

[Rowyfo]

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

[judydawn]

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

[brazen20au]

it just does LOL

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

[bron]

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!

[judydawn]

Are you going to share that one with us Bron?

[brazen20au]

bron how are you so slim? lol

[bron]

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

[Thermomixer]

That's the problem...... 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   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. 

[Thermomixer]

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.

[judydawn]

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.

[Thermomixer]

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. 

[mama_bel]

Thank you Mr T and Bron - YUMMO!

[mama_bel]

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