Prep 10 mins
Cook 1 hr
- Preheat the oven to 425° F (220° C).
- 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).
- Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
- Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.
This was wonderful! I did not stir it either and it was thick and creamy. I keep it in the fridge to use in my coffee :)
This recipe is excellent. It doesn't require boiling a can of S.C. milk, as many others do. It even takes less time than those recipes. I did not have any problems with Lebovitz's oven method. As per the recipe, I DID NOT stir the S.C. milk until it was done. Maybe stirring was ~Rita~'s problem? I doubled this recipe, using two cans of S.C. milk. I used an 8.5x11 glass dish and baked for two hours (using water bath and foil cover). The consistency was smooth-and-creamy and the taste was absolutely delicious! After the S.C. milk cooled for 20 minutes it was chunky and I whisked for about 10 minutes, taking frequent breaks. The result was a thick and rich spreadable caramel. I will make this again.
I really wanted to like this recipe because it would have made my recipe #234433 very very easy! This did not have that smoothness it was a bit gritty. But don`t get me wrong it was good and will be enjoyed. I did add a vanilla bean as I used in my recipe above. You must stir at least 6 times while in the oven.