Prep 5 mins
Cook 4 hrs
- Place the can inside the pot on top of the rack.
- Add water to completely cover can, plus 1-2 more inches.
- Simmer for 4 hours, making sure the can is always completely covered with water, if not, there is an explosion!
- Leave the can to cool several hours and only then open it and serve.
- Serve the golden-brown confection over flan, as a filling for crepes, cakes or just plain.
- For breakfast you can spread it on croissants, rolls or toast!
I boil the can for 2 hrs and turns out delicious
Inordinately rich condiment. The directions couldn't be simpler. The only thing I did different was to cool the can after cooking by submerging it in ice water so it would be ready in time for dessert. At first the dulce was like thick candy bar filling near the sides of the can and thinner, like brownish condensed milk, in the middle. It was lumpy, but became very smooth and uniform with stirring. While this recipe makes a wonderful end product, I don't give it five stars, because there are few cooking ventures less engaging than boiling an unopened can for an entire afternoon and honestly, because we rarely eat this, I'd rather pay for some already-cooked.
We use this in our house as a dip for fresh apple slices. I add 1 tsp of vanilla extract to the Dulce de Leche after it is done cooling and removed from the can. This is particularliy yummy on Granny Smith apples, which tend to be a bit tart. Very easy to make, I've never had a can blow up on me because I keep the water level above the can. Sooo simple! Thank-you for posting!