Author Topic: Dulce de Leche courtesy of Bron  (Read 41995 times)

Offline Thermomixer

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Dulce de Leche courtesy of Bron
« on: April 20, 2009, 09:14:25 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.
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Offline Amanda

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Re: Dulce de Leche courtesy of Bron
« Reply #1 on: April 20, 2009, 10:43:15 am »
Or perhaps just for eating from the jar with a spoon? ;D
Freelance food/travel writer. Lives in the Adelaide hills and writes a food blog - http://www.lambsearsandhoney.com

Offline Rowyfo

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Re: Dulce de Leche courtesy of Bron
« Reply #2 on: April 20, 2009, 11:42:28 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 :)
Row

Online judydawn

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Re: Dulce de Leche courtesy of Bron
« Reply #3 on: April 25, 2009, 11:56:42 am »
Can someone explain to me how this mixture becomes thick on cooling without eggs or flour in it please.
Judy from North Haven, South Australia

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Offline brazen20au

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Re: Dulce de Leche courtesy of Bron
« Reply #4 on: April 25, 2009, 12:38:44 pm »
it just does LOL

same as when you mix condensed milk and lemon juice. mmmmmmmmmmmmmmmm :-*
Karen in Canberra :)
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Offline bron

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Re: Dulce de Leche courtesy of Bron
« Reply #5 on: April 26, 2009, 08:47:07 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!
Amanda

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Online judydawn

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Re: Dulce de Leche courtesy of Bron
« Reply #6 on: April 27, 2009, 01:41:33 am »
Are you going to share that one with us Bron?
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline brazen20au

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Re: Dulce de Leche courtesy of Bron
« Reply #7 on: April 27, 2009, 06:22:20 am »
bron how are you so slim? lol
Karen in Canberra :)
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Offline bron

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Re: Dulce de Leche courtesy of Bron
« Reply #8 on: April 27, 2009, 03:13:40 pm »
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!
Amanda

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Offline Thermomixer

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Re: Dulce de Leche courtesy of Bron
« Reply #9 on: April 29, 2009, 10:47:54 am »
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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Offline Thermomixer

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Re: Dulce de Leche courtesy of Bron
« Reply #10 on: April 29, 2009, 10:50:12 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.
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Online judydawn

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Re: Dulce de Leche courtesy of Bron
« Reply #11 on: April 29, 2009, 02:19:42 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.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline Thermomixer

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Re: Dulce de Leche courtesy of Bron
« Reply #12 on: April 29, 2009, 06:52:19 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. 
Thermomixer in Australia

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Offline mama_bel

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Re: Dulce de Leche courtesy of Bron
« Reply #13 on: September 28, 2009, 01:02:41 am »
Thank you Mr T and Bron - YUMMO!
Bel
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Offline mama_bel

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Re: Dulce de Leche courtesy of Bron
« Reply #14 on: October 04, 2009, 07:29:33 am »
http://www.chocolatesuze.com/2009/08/05/dulce-de-leche-brownies  Looks like a good use for this yummy stuff!
Bel
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So why am I always in the car?

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Re: Dulce de Leche courtesy of Bron
« Reply #14 on: October 04, 2009, 07:29:33 am »