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recipe for dulce de leche?

post #1 of 19
Thread Starter 
Does anyone have a recipe for dulce de leche flavored cake or filling? THanks!
post #2 of 19
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post #3 of 19
at walmart they sale cans of dulce de leche with the other mexican foods. i havent tried it yet so not sure how good it is.
post #4 of 19
I know that there are safe ways to carmelize Eaglebrand. I haven't tried it yet but this is word-for-word the "safe" ways to do it I got off the Internet:

"I don't know if this helps, but I found this on a Canadian Eaglebrand website: Q: Dear Antigone: How do you caramelize Eagle Brand? M. R. Gagné Trois Rivières QC A: Eagle Brand transforms into a very decadent, rich caramel-flavoured milk after a process called "caramelizing". Try one of the methods listed below for perfect results, and remember never heat an unopened can. Oven method: Preheat oven to 425°F (220°C). Pour Eagle Brand into 8 or 9-inch (20 or 23 cm) pie plate. Cover with foil; place in larger shallow pan. Fill outer pan with hot water. Bake 1-1 1/2 hours* or until thick and light caramel-coloured. Remove foil. Cool and chill. Refrigerate leftovers. *Check water level in pan during baking time and refill if necessary. Stovetop method: Pour Eagle Brand into top of double boiler; cover. Place over boiling water. Over low heat, simmer 1-1 1/2 hours or until thick and light caramel-coloured. Beat until smooth, if desired. Cool and chill. Refrigerate leftovers. Microwave method: Pour Eagle Brand into 8 cup (2 L) glass measure. Cook, uncovered, at Medium (50%) 4 minutes, stirring after 2 minutes. Reduce power to Medium Low (30%) and cook, uncovered, 12 to 16 minutes or until thick and light caramel-coloured; stir briskly every 2 minutes until smooth. Cool and chill. Refrigerate leftovers."

Hope this helps.
I wish you all the best of cake!
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I wish you all the best of cake!
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post #5 of 19
I placed 3 cans of the milk in an 8 qt stock pot & covered them w/water. I let them boil for 2 1/2 hrs & it was delicious. I do agree w/the previous post - you can't use it straight from the can as a filling or the top layer will slip.

You can also use a pressure cooker at 16 lbs of pressure:
20 min for runny carmel
25 min for carmel gd for dipping
40 min if you want to cut it.

I've not tried it in a pressure cooker, but a co-worker of mine did & it turned out great.

Enjoy!
post #6 of 19
I never heard of this before...how intriguing!!!

I LOVE eating this stuff straight from the can...although my hips don't love it so much!!

So, what do you use this for, ice cream? yummmmmmmmmm!!!! Will it turn buttercream into caramel flavor? Uh oh!!! I'm in BIG trouble!
post #7 of 19
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post #8 of 19
Sounds wonderful. I wonder if this is the same stuff Earlenescakes.com sells as Butavan? She swears by it and uses it in a lot of her recipes.
I believe to have true inner peace one must finish what he starts everyday. So far today I've finished a chocolate cake & a pot of coffee!
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I believe to have true inner peace one must finish what he starts everyday. So far today I've finished a chocolate cake & a pot of coffee!
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post #9 of 19
No its not the same. I have some Butavan and its not even close. Next to Nutella this is my favorite thing!
post #10 of 19
Thread Starter 
Thanks guys! I'm not even really sure what it is, but a friend of mine is from Uruguay and it's her favorite flavor! If I mix it with buttercream, will it make a nice filling? Or do you use it as liquid in the cake?
post #11 of 19
I mix it with buttercream. It is kinda thick like melted caramel so it is too runny to use alone. It really is a delicious fiiling mixed with plain or chocolate buttercream. But like I mentioned in the previous post, stir it gently by hand not with a mixer or it will get grainy. I stir it until its nicely swirled in not completely incorporated.

Berta
post #12 of 19
Quote:
Originally Posted by beachcakes

Thanks guys! I'm not even really sure what it is, but a friend of mine is from Uruguay and it's her favorite flavor! If I mix it with buttercream, will it make a nice filling? Or do you use it as liquid in the cake?



Dulce De Leche is what we would refer to as caramel. It is a caramel flavor.

Leily
It's better to be Hated for who you Are,
Than Loved for who you're Not.
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It's better to be Hated for who you Are,
Than Loved for who you're Not.
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post #13 of 19
Thread Starter 
see? ya learn something new every day!
post #14 of 19
Actually caramel and dulce de leche are not exactly the same thing. They are a bit different. They taste similar and in the US are interchangable but true dulce de leche is not caramel. I'll take either yum!!
post #15 of 19
same here my fav ice cream is dulce de leche. love it love it love it
what a great idea to use it as a filling i am so going to do that on my next cake. yummy yummy oh i bet it owuld be good ontop of a chesse cake mix in a little cream cheese to thinkcen it up and yummy yummy
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