Twenty Four Hour Cajeta Dulce De Leche By Rick Bayless Recipes

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DULCE DE LECHE



Dulce de Leche image

Provided by Alton Brown

Categories     dessert

Time 3h5m

Yield about 1 cup

Number Of Ingredients 4

1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda

Steps:

  • Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

TWENTY-FOUR HOUR CAJETA (DULCE DE LECHE) BY RICK BAYLESS



Twenty-Four Hour Cajeta (Dulce De Leche) by Rick Bayless image

From Rick Bayless book "Frontera". There is another Bayless cajeta recipe on this site, but it is done on the stove. This one is easier and is made in a crock-pot. Dulce de leche is readily available here in Costa RIca and is very inexpensive. But it doesn't compare to this wonderful recipe. Especially when you make it with fresh, raw goat's milk. Yum!

Provided by Jostlori

Categories     Mexican

Time P1D

Yield 3 cups

Number Of Ingredients 5

2 quarts milk (cow or half cow and half goat)
2 cups sugar
1 stick cinnamon (3 inches)
1/2 teaspoon baking soda
1 tablespoon water

Steps:

  • Dissolve baking soda in the tablespoon of water. Set aside.
  • Pour the milk into the slow cooker. Whisk in the sugar. Add the cinnamon stick and the dissolved baking soda. Stir well.
  • Turn slow cooker on high and cook, uncovered, for 24 hours, but see next step before leaving it alone that long.
  • After about 18 hours, the cajeta will have darkened into light golden brown. That's when to keep an eye on it. Stir from time to time to make sure it cooks evenly.
  • When it is noticeably thick and richly golden, test a couple of drops on a cold plate. The cooled cajeta should be the consistency of caramel sauce. If still a little runny, cook longer until it reaches consistency.
  • When cajeta is ready, strain through fine mesh into a bowl or wide mouth storage jar.
  • It will keep for a month or more, covered, in the refrigerator. But who could possibly leave it for a month? You'll be wanting to put it on everything!

Nutrition Facts : Calories 932.4, Fat 23.8, SaturatedFat 14.8, Cholesterol 91.1, Sodium 530.1, Carbohydrate 163.6, Sugar 133.1, Protein 21.3

DULCE DE LECHE



Dulce De Leche image

Provided by Florence Fabricant

Categories     dessert

Time 1h30m

Yield 2 cups

Number Of Ingredients 4

1 quart whole milk
2 cups sugar
1/4 teaspoon baking soda
Pinch cinnamon

Steps:

  • Combine ingredients in a large heavy saucepan. Place over medium heat and cook without stirring until mixture boils, 15 to 20 minutes. Briefly remove from heat.
  • Reduce heat to low and cook, stirring frequently with a wooden spoon, 45 minutes to one hour. When mixture becomes a caramel color and is thick enough that you can see the bottom of the pan as you stir, remove it from heat. Use at room temperature or cover and refrigerate.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 1 gram, Carbohydrate 56 grams, Fat 4 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 56 grams

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

CHOCOLATE DULCE DE LECHE BARS



Chocolate Dulce de Leche Bars image

Provided by Shelley Wiseman

Categories     Chocolate     Dairy     Dessert     Bake     Picnic     Kid-Friendly     Oscars     Back to School     Birthday     Poker/Game Night     Shower     Party     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 24 bars

Number Of Ingredients 11

For shortbread crust:
1 stick unsalted butter, softened
1/3 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
For chocolate dulce de leche:
1 cup heavy cream
1 cup dulce de leche
4 large egg yolks
5 ounces 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor)

Steps:

  • Make shortbread crust:
  • Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
  • Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
  • Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
  • Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.
  • Make chocolate dulce de leche:
  • Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
  • Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.
  • Make bars:
  • Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
  • Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

QUICK DULCE DE LECHE



Quick Dulce de Leche image

Ready in just 10 minutes! Serve with Roasted Apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1/4 cup

Number Of Ingredients 2

1/2 cup nonfat sweetened condensed milk
2 tablespoons sugar

Steps:

  • In a small saucepan, combine the milk and sugar and cook over medium heat until reduced by half, about 10 minutes. The mixture will turn the color of peanut shells.

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