Author Topic: Dulce de Leche courtesy of Bron  (Read 111186 times)

Offline laurat

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Re: Dulce de Leche courtesy of Bron
« Reply #105 on: September 15, 2013, 12:00:45 pm »
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!!

Offline Toothbud

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Re: Dulce de Leche courtesy of Bron
« Reply #106 on: November 18, 2013, 09:48:06 am »
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!

Offline judydawn

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Re: Dulce de Leche courtesy of Bron
« Reply #107 on: November 18, 2013, 09:52:33 am »
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.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Bedlam

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Re: Dulce de Leche courtesy of Bron
« Reply #108 on: November 18, 2013, 11:00:05 am »
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.
Denise

Offline judydawn

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Re: Dulce de Leche courtesy of Bron
« Reply #109 on: November 18, 2013, 11:02:20 am »
Good enough reason to make this delicious recipe Bedlam, it takes a while to get around to making everything. 
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline cookie1

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Re: Dulce de Leche courtesy of Bron
« Reply #110 on: November 18, 2013, 12:06:46 pm »
I'm convinced that I'd I make this I will eat it all. I adore anything caramel like.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline Bedlam

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Re: Dulce de Leche courtesy of Bron
« Reply #111 on: November 18, 2013, 12:14:24 pm »
My advice Cookie...dont! It is YUM.
Denise

Offline cookie1

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Re: Dulce de Leche courtesy of Bron
« Reply #112 on: November 18, 2013, 12:15:15 pm »
I am very tempted. Need to lose the Melbourne weight first.  :'( :'(
May all dairy items in your fridge be of questionable vintage.

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Offline I Love TM

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Re: Dulce de Leche courtesy of Bron
« Reply #113 on: November 18, 2013, 02:04:05 pm »
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.

Offline Cornish Cream

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Re: Dulce de Leche courtesy of Bron
« Reply #114 on: November 18, 2013, 04:56:58 pm »
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."
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline judydawn

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Re: Dulce de Leche courtesy of Bron
« Reply #115 on: November 18, 2013, 10:54:33 pm »
That explains it all then CC, thanks for that.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline cookie1

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Re: Dulce de Leche courtesy of Bron
« Reply #116 on: November 19, 2013, 07:55:25 am »
That is interesting.
May all dairy items in your fridge be of questionable vintage.

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Offline I Love TM

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Re: Dulce de Leche courtesy of Bron
« Reply #117 on: November 21, 2013, 01:17:07 pm »
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!

Offline Louisa70

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Re: Dulce de Leche courtesy of Bron
« Reply #118 on: December 20, 2013, 03:31:19 am »
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)  :)

Offline bron

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Re: Dulce de Leche courtesy of Bron
« Reply #119 on: December 22, 2013, 09:54:36 am »
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
Amanda

Spain