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Dulche de leche recipes

post #1 of 20
Thread Starter 
I'm looking for a delicious Dulche de leche filling recipe. Anyone got one they can recommend? And if you happen to know of a cake recipe using this flavor, well that would be great too. I did a search here on CC but only one thing came up. Thanks icon_biggrin.gif
post #2 of 20
I make my own dolce de leche using David Lebovitz's recipe (Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt. Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).

then I add it to Rose Levy's mousseline buttercream. I keep adding until I like the taste..never really measured it. I use that for a filling as well as a frosting ...it's really great.
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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post #6 of 20
Quote:
Originally Posted by southerncross

I make my own dolce de leche using David Lebovitz's recipe (Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt. Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).



This is fantastic! I made it not too long ago and it came out great!
post #7 of 20
SouthernCross: what temp does oven need to be? I need to make this today! Thanks!
post #8 of 20
Hi Jen....the oven temp is 425° F (220° C). When I want really thick dulce de leche I leave the milk cook up to 1/2 hour more. Enjoy
No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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No license or insurance. Put lead wires in cakes, never wash hands, cake boards are used cardboard. No contracts cause I can't read or write. No lawyer cause I'm judgment proof. I bake with old mix boxes found behind Walmart. Now about my question
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post #9 of 20
Thank you! I will be making this!
post #10 of 20
I have been reading from the forums for a few years. I have never posted anything until because I just can't ignore this anymore. I don't want to sound mean but ladies and gentlemen it is not dolche de leche nor dolce de leche. It is Dulce de leche. It is a Spanish word that means candy. Sorry for the rant. I apologize if I offend anyone. icon_redface.gif [/b]
post #11 of 20
It means milk candy... caramel to be specific. I don't believe it is that important for everyone to be fluent in foreign languages to bake. And dolce in italian means sweet, thus the possible one letter misspelling.
post #12 of 20


I use this stuff too! I add it to my frosting most of the time. It is so yum!
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"I am the way and the truth and the life. No one comes to the Father except through me."
John 14:6
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post #13 of 20
Quote:
Originally Posted by MaritzaBronx

I have been reading from the forums for a few years. I have never posted anything until because I just can't ignore this anymore. I don't want to sound mean but ladies and gentlemen it is not dolche de leche nor dolce de leche. It is Dulce de leche. It is a Spanish word that means candy. Sorry for the rant. I apologize if I offend anyone. icon_redface.gif [/b]



I don't think people purposely misspell it. I think people are either trying to sound it out from what they have heard or trying to remember how to spell it.
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post #14 of 20

so when you use the one from walmart in the can... do you mix it with buttercream to fluff it up? or just beat it from the can in a mixer? 

post #15 of 20
Quote:
Originally Posted by southerncross View Post

I make my own dolce de leche using David Lebovitz's recipe (Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt. Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).


then I add it to Rose Levy's mousseline buttercream. I keep adding until I like the taste..never really measured it. I use that for a filling as well as a frosting ...it's really great.

Thanks so much for sharing your method. What I do is put a can of condensed milk (sealed can) into a pot and fill it with water. Bring it to boil and then leave it *cooking* for four hours. Turn the stove off and leave it to cool. Voila. When you open the can, you will find it caramelized. Boils! You have dulce de leche. When I don't have time, I just buy.the one at Walmart/Target but a lot of times, I just do it this way..
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