Dulce De Leche Trifle Recipes

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DULCE DE LECHE TRIFLE



Dulce de Leche Trifle image

It's a no-brainer. Any trifle that includes dulce de leche within its layers is going to be far and away the best dessert on the buffet!

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield Makes 16 servings, 3/4 cup each.

Number Of Ingredients 10

1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 pkg. (16 oz.) frozen whole strawberries, partially thawed
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
3 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup dulce de leche
1 pkg. (11.5 oz.) prepared pound cake, cut into 1-inch cubes
1/4 cup brandy
1 oz. BAKER'S Semi-Sweet Chocolate, shaved into curls

Steps:

  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in strawberries; set aside. Beat pudding mixes and milk in medium bowl with whisk 2 min.; stir in 1 cup COOL WHIP.
  • Microwave dulce de leche in microwaveable bowl on HIGH 20 to 30 sec. or until thin enough to pour when stirred. Place half the cake in large clear serving bowl; drizzle with half the brandy. Cover with layers of half each of the strawberry and pudding mixtures; drizzle with dulce de leche.
  • Top with remaining cake, brandy, strawberry mixture, pudding mixture and COOL WHIP. Garnish with chocolate curls. Refrigerate 2 hours.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.8775 g, Sugar 0 g, Protein 3 g

SUFGANIYOT WITH DULCE DE LECHE WHIPPED CREAM FILLING AND CHOCOLATE DRIZZLE



Sufganiyot with Dulce de Leche Whipped Cream Filling and Chocolate Drizzle image

Traditionally served in Israel in the weeks leading up to Hanukkah, these sufganiyot get a modern update with creamy dulce de leche filling.

Provided by Deborah Harroun

Categories     Dessert

Time 2h45m

Yield 30

Number Of Ingredients 16

1/2 cup warm water (105°F to 115°F)
2 packages regular active dry yeast
1/3 cup granulated sugar
4 1/2 to 5 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup warm milk (105°F to 115°F)
1/3 cup vegetable oil
2 eggs
Vegetable oil for frying
1 pint (2 cups) heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1/2 cup milk chocolate chips
3 teaspoons shortening

Steps:

  • Make Sufganiyot. In large bowl, stir warm water, yeast and a pinch of the granulated sugar until yeast dissolves; let stand a few minutes until yeast bubbles. (If yeast doesn't bubble, throw out mixture and start over.) Stir in remaining granulated sugar, 2 1/2 cups of the flour, the salt, cinnamon, warm milk, oil and eggs until well mixed. Gradually stir in more flour until dough is firm and smooth.
  • Lightly grease large bowl with oil or cooking spray; place dough in bowl, turning to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size.
  • Gently punch down dough; divide in half. Roll out each half to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter or drinking glass, cut out 30 circles, pressing together and rerolling dough scraps as necessary. Place circles on greased cookie sheet to rest, covering circles with a kitchen towel while oil for frying is heating up, 15 to 30 minutes.
  • In Dutch oven, heat 3 to 4 inches oil to 375°F. Fry sufganiyot, 4 or 5 at a time, in hot oil about 2 to 3 minutes on each side or until browned and cooked through to the center. Drain on a plate covered with paper towels. Cool at least 10 minutes before filling.
  • Meanwhile, make Dulce de Leche Whipped Cream. In chilled large bowl, beat whipping cream with electric mixer on high speed until starting to thicken. Gradually add powdered sugar, then vanilla, beating until thick. Beat in dulce de leche, 1 tablespoon at a time, until completely incorporated, then until stiff peaks form. Refrigerate until ready to use.
  • On sheet of waxed paper, arrange cooled sufganiyot in single layer. Using the end of a wooden spoon, poke a hole through the side of each to within 1/2 inch of opposite edge (be careful not to break through completely). In decorating bag fitted with round tip (1/4- to 3/4-inch wide), place whipped cream mixture; pipe 1 to 2 tablespoons into each sufganiyot.
  • In small resealable food-storage plastic bag, place chocolate chips and shortening; reseal bag. Microwave on High, stopping to squeeze bag every 30 seconds, until chips are melted and smooth. Cut very small opening in bottom corner of bag; pipe melted chocolate mixture over sufganiyot. Let stand until set, about 15 minutes. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

EASY DULCE DE LECHE RECIPE



Easy Dulce de Leche Recipe image

Make this easy dulce de leche recipe with just one simple ingredient! It's so sticky sweet and delicious, and can be used in so many different ways.

Provided by Allie {Baking A Moment}

Categories     Dessert     Topping

Time 2h5m

Number Of Ingredients 1

14 ounces sweetened condensed milk ((1 can))

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the sweetened condensed milk in a pie plate or similar baking dish, and cover it tightly with foil.
  • Place the covered dish in a larger pan, and pour hot water into the larger pan until it comes about 1 inch up the sides.
  • Bake in the oven for about 2 hours (checking every so often to refill with water if needed), or until the desired color and thickness* are achieved.
  • Whisk the dulce de leche to smooth out any lumps.

Nutrition Facts : Calories 212 kcal, Carbohydrate 35 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 84 mg, Sugar 35 g, ServingSize 1 serving

HOMEMADE DULCE DE LECHE



Homemade Dulce de Leche image

Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed milk and a long, though mostly unattended, time in the oven.

Categories     Sauce     Milk/Cream     Dessert     Bake     Simmer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 1/4 to 1 1/2 cups

Number Of Ingredients 7

Classic method:
4 cups milk
1 1/4 cups sugar
1/4 teaspoon baking soda
1 teaspoon vanilla
Sweetened condensed milk method:
1 (14-ounce) can sweetened condensed milk

Steps:

  • Classic menthod:
  • Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3- to 4-quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
  • Sweetened condensed milk method:
  • Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.

HOW TO MAKE DULCE DE LECHE



How to Make Dulce de Leche image

This is basically sweet, caramelized milk. It's so easy and so delicious. I like it better than caramel sauce on anything you'd use caramel sauce, such as on ice cream, toast, cookies, cakes, brownies, or to pour on people.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 3h5m

Yield 8

Number Of Ingredients 3

1 small finishing nail
1 (14 ounce) can sweetened condensed milk
3 cups water, or more as needed

Steps:

  • Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
  • Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
  • Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.

Nutrition Facts : Calories 157.3 calories, Carbohydrate 26.7 g, Cholesterol 16.7 mg, Fat 4.3 g, Protein 3.9 g, SaturatedFat 2.7 g, Sodium 64.9 mg, Sugar 26.7 g

PECAN PRALINE CARAMEL TRIFLE



Pecan Praline Caramel Trifle image

Provided by Melissa Sperka

Categories     Dessert

Number Of Ingredients 8

1/2 cup chopped pecans (toasted)
1 Pecan Praline Buttermilk Pound Cake (cubed)
2 3.4 oz boxes caramel instant pudding mix (may substitute butterscotch)
4 cups half & half
1 8 oz cream cheese, softened
2 8 oz whipped topping, thawed and divided
1 14 oz can dulce de leche or quality caramel ice cream topping
1/4 cup bits-o-brickle toffee bits

Steps:

  • Preheat the oven to 350°F. Spread the chopped pecans in a single layer. Toast for 6-8 minutes then set aside to cool completely.
  • Bake, cool and cube the Pecan Praline Buttermilk Pound Cake
  • In a large mixing bowl using a hand or stand mixer whip together the instant pudding mix and half and half. Beat until thickened but still pourable.
  • Add the cream cheese. Beat until completely incorporated about 2-3 minutes.
  • By hand fold in 1 (8-oz) whipped topping.
  • To assemble: start with 1/3 cake, topped with 1/2 pudding. Repeat ending with cubed cake.
  • In a microwave safe bowl warm the dulce de leche until pourable for about 20-30 seconds.
  • Drizzle 1/2 over the final layer of cubed cake. Frost with the remaining whipped topping.
  • Drizzle the whipped topping with the remaining dulce de leche, sprinkle with bits-o-brickle and chopped pecans. (Make sure the dulce de leche is cooled slightly)
  • Chill for 4 hours. Store leftovers chilled.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 38 g, Protein 3 g, Fat 19 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 55 mg, Sodium 165 mg, Fiber 1 g, Sugar 27 g, Calories 330 kcal, UnsaturatedFat 4 g

DULCE DE LECHE-BROWNIE TRIFLES



Dulce de Leche-Brownie Trifles image

Dress up a Betty Crocker® brownie mix to create individual sweet treats with ease.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 5

1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
2 cups whipping cream
1 pouch (10.25 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and egg called for on brownie mix pouch
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk), heated

Steps:

  • In 2-quart saucepan, stir together pudding mix and whipping cream. Cook and stir over medium heat until thickened. Remove from heat; pour into medium bowl. Cover with plastic wrap; refrigerate until cold, about 1 hour.
  • Make and bake brownies as directed on pouch, using water, oil and egg. Cool completely, about 1 hour. Cut into 4 rows by 3 rows. Cut each brownie into 4 squares.
  • To serve, in each of 12 small dessert dishes, spoon 2 rounded tablespoons pudding. Place 4 brownie squares over pudding in each dish. Drizzle with warm dulce de leche.

Nutrition Facts : Calories 400, Carbohydrate 48 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 41 g, TransFat 1/2 g

ALFAJORES (DULCE DE LECHE SANDWICH COOKIES)



Alfajores (Dulce de Leche Sandwich Cookies) image

Alfajores are soft, melt in your mouth cookies, sandwich together with dulce de leche.

Provided by Lizet Bowen

Categories     Dessert

Number Of Ingredients 13

Dough:
1/4 cup butter at room temperature ((50g))
1/2 cup icing sugar ((50g))
3 egg yolks
1/2 tablespoon lemon zest
1 teaspoon lemon juice
1 teaspoon vanilla
1/4 cup flour
1 cup + 1 tablespoon cornstarch ((133g))
1 teaspoon baking powder
Filling:
3/4 cup dulce de leche ((190g))
1/4 cup grated coconut ((25g))

Steps:

  • In a large bowl, beat the butter, icing sugar, egg yolks and lemon zest with an electric mixer until creamy (about 2 minutes). Add the lemon juice and vanilla, mix well.
  • Add flour, cornstarch, and baking powder. Mix with a wooden spoon or your hands. Wrap the dough with plastic film and store in the refrigerator for 30 minutes to 1 hour, or until the dough is firm.
  • Preheat the oven to 176C/350F and grease the baking sheet.
  • On a flat surface, sprinkle some cornstarch. Roll out the dough to 1/4 centimeter thick. Cut the dough into the desired shape.
  • Bake for 12 minutes. Cookies don't brown much, but they have to feel firm when touched. Let them cool.
  • Place the dulce de leche in a bag and cut off the tip. Pipe dulce de leche on the cookies, starting with the edges. Gently press the second cookie on top of the dulce de leche, making sure that the dulce de leche comes out of the edges a little. Roll alfajores in shredded coconut.

Nutrition Facts : Calories 131 kcal, ServingSize 1 serving

DULCE DE LECHE TRIFLE



Dulce de Leche Trifle image

Provided by George Duran

Categories     dessert

Time 15m

Yield 12 servings

Number Of Ingredients 7

1 quart strawberries, sliced
2 bananas, sliced
6 biscotti, crushed
1 angel food cake, crumbled
1 (24-ounce) container whipped cream
1 can dulce de leche*
1 bottle chocolate sauce

Steps:

  • In a large trifle bowl (or other clear glass bowl), put the strawberries, bananas, biscotti, cake, and whipped cream in random layers. Drizzle the dulce de leche and chocolate sauce between layers, saving a generous portion of each for the top. Scoop out and serve in individual bowls.
  • *To make dulce de leche: Put a can of sweetened condensed milk in a pot and cover with water. Bring the water to a simmer and cook for 3 hours, turning the can over every half hour and topping off with more hot water if it evaporates. Turn off the heat and leave the can in the water until it is completely cool.

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