Dulce De Leche

Total Time
1hr 10mins
10 mins
1 hr
Skip to Next Recipe




  1. Preheat the oven to 425° F (220° C).
  2. 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.
  3. 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.
  4. 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).
  5. Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
  6. Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.
Most Helpful

5 5

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.

3 5

I really wanted to like this recipe because it would have made my Dulce De Leche - Fudge-Like Vanilla Caramel - It's Sinfully Wond 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.