Dulce de leche
Most Dulce de Leche recipes are made with just one ingredient " Sweet condensed milk"
My version is made with salted butter, heavy cream, vanilla seeds/pod, sea salt, and sweet condensed milk.
It is made in about 15 minutes, it is smooth, thick, and oh so delicious.
The salted butter, the cream, and the vanilla take this dulce de leche to the next level when it comes to flavor.
It has a super smooth texture and is great to use on top of cookie bars or make a banoffee cake.
Before you start
It’s very important to always read through the entire recipe before starting and read the *notes below. That’s the best way to avoid mistakes, and make sure you have everything you need. See a 30-second video on Instagram reels → here how I make this.
For all the step-by-step, pictures scroll to → Notes and click on the clickable link, do this before you bake the cake so you can see how this cake is made.
For questions related to my recipes, ask me in my inbox on Instagram @passionforbaking so I can reply to you with an audio message.
*Note
→Sometimes evaporated milk is referred to as condensed milk, but this is not to be confused with the Sweetened Condensed kind, so make sure you use the right one when making this recipe. Sweetened condensed milk usually comes in tins 400 grams by weight, and 300 grams by volume.
Dulce de leche
- 150 gram white sugar
- 100 gram salted or extra salted butter, diced
- 1 vanilla bean, split lengthwise
- 250 gram sweet condensed milk *note
- 130 gramheavy cream
- 1/2 teaspoon fleur de sel ( salt)
Dulce de leche
- Before you start, make sure all your ingredients are measured and ready to go.
- Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds into a small saucepan, (put the vanilla pod in the saucepan as well), together with salted or extra salted butter, heavy cream, 1/2 teaspoon fleur de sel ( salt), and sweet condensed milk.
- Place over medium-low heat just to melt the butter, until just simmering. Do not boil, remove from heat as soon as the butter is melted.
- Put the sugar in a medium saucepan set over medium heat, cook without stirring until the sugar starts to caramelize around the outside of the pan.
- As soon as the sugar starts to caramelize around the outside of the pan, use a wooden spoon, and carefully draw the caramelized sugar towards the center of the pan, to help the sugar cook evenly. Don't stir too much only if you see that the sugar is getting too dark. Cook the sugar to a light or medium amber brown.
- Once all of the sugar has caramelized to a light or medium golden brown, turn off the heat and slowly and carefully stir in the warm cream/ vanilla/vanilla pod/butter mixture, a little at a time ( be very careful, as it will bubble up and steam like crazy) whisk gently until the caramelized sugar is dissolved, which takes about 1 to 2 minutes. If there are any hard pieces, turn the heat back on to low and stir to dissolve.
- As soon as all of the hard pieces of caramel are dissolved, turn the heat on to medium and stir for 2 minutes if you want to use it as a fluid dulce de leche, or 4 minutes if you like a thick, spreadable dulce de leche ( put on a timer and don't warm it longer than 4 minutes or your dulce de leche will turn hard like candy)
- Discard the vanilla bean or wash and reuse it.
- Store dulce de leche in an airtight container in the refrigerator for up to two weeks.
- The dulce de leche will harden slightly in the refrigerator. Soften it for spreading by microwaving it in a heatproof bowl in 20-second intervals until it reaches the desired consistency.
For step by step pictures of how to make the
→ Dulce de leche
Click → here
