Caramel From Eagle Brand Milk Recipes

EAGLE BRAND CARAMEL (AKA DULCE DE LECHE)

Steps:

• Remove the label from the can of condensed milk. Do not open the can yet. Take the can and stick it in a pot. Cover it with water. Put the pot on a stove and turn up the heat. Let the pot and can simmer gently for about one and a half to two hours for runny caramel (dulce de leche), or up to four hours for solid dulce de leche. Add more water, as necessary, when the level boils down too much. Do not let the water level fall below the top of the can. When it's done, let it cool for a while, and then carefully open up the can and eat directly (for the solid variety) or use as a dessert spread (for the liquid variety). The resulting product should be colored tan or brown. It can then be spread into a prepared pie shell and covered in whip cream for an excellent pie, or I use it sometimes as a filling between layers of chocolate cakes. cook's notes You need to keep a close eye on the can. If it shows any signs of expansion, immediately remove it from the heat and let it cool. If you are concerned at all at the high-pressure nature of the recipe, you may poke a small hole in the top of the can, and lower the water level so that the can is not completely covered. This will allow the internal pressure of the can to be released, but it will also make the recipe take longer (since high pressure reduces cooking time).

CARAMEL FLANS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F.
• Cook sugar in heavy skillet over medium-low heat, stirring constantly until melted and caramel-colored. Carefully pour into 8 (6 oz.) ungreased custard cups, tilting to coat bottom completely.
• Beat eggs in medium bowl; stir in water, sweetened condensed milk, vanilla and salt. Pour into prepared custard cups; set cups in larger shallow pan. Fill larger pan with 1 inch of hot water.
• Bake 25 minutes or until knife inserted near center comes out clean. Move cups from larger pan to a wire rack; cool 1 hour. Chill several hours or overnight.
• Serve by loosening side of flan with knife; invert onto individual serving plates with rim. Top with Sugar Garnish, if desired, or garnish as desired.
• Sugar Garnish: Fill medium metal bowl half-full of ice. Combine sugar with water in medium saucepan; stir. Cover; bring to a boil. Cook over high heat 5 to 6 minutes or until light brown in color. Immediately put pan in ice for 1 minute. Carefully drizzle sugar decoratively over foil lined cookie sheet. Cool. To serve, peel from foil.

CARAMEL PIE RECIPE - (4.5/5)

Steps:

• Cook pie shell according to instructions. Remove label from can. Place unopened can of Eagle Brand milk in saucepan; completely cover the can with water. Boil 3 hours, replacing water when needed. Keep can COMPLETELY submerged in boiling water at all times. After 3 hours boiling, cool can completely (approximately 4 hours). Sprinkle 1/4 cup chopped walnuts on the crust. Slice bananas and place in a layer on the top of the crust. Carefully open cooled can of sweetened condensed milk and pour into precooked pie shell. Refrigerate for at least 1 hour. Top with Cool Whip and 1/4 cup chopped walnuts.

ONE INGREDIENT SOFT CARAMEL

Steps:

• For an easy caramel topping or dip, simply heat Eagle Brand using the following directions. For safety reasons, heating the unopened can (an old cooking method) is NOT recommended. Instead use one of the following methods.
• OVEN METHOD; Pour 1 can Eagle Brand sweetened condensed milk into 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425° for 1 1/2 hours or until thick and caramel colored.
• STOVETOP METHOD; Pour 1 can Eagle Brand sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.
• MICROWAVE METHOD; Pour 1 can Eagle Brand sweetened condensed milk into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes the last 4 to 10 minutes.
• CAUTION: NEVER HEAT UNOPENED CAN
• NEVER let the water level get down to the top of the can (s), because this could cause the can (s) to explode.

CARAMEL SAUCE

Steps:

• Fill a large saucepan with water and bring to a boil over medium heat. Place the can of milk, unopened, in the boiling water. Cover and let simmer 3 hours, topping off water as needed and turning the can every half hour to prevent scorching. Carefully open can and serve.