Dulce De Leche or Confiture De Lait
Sweetened condensed milk bakes into a silky caramel sauce with a hint of salt, ready for spooning over desserts or swirling into treats.
Prep 10 min · Cook 1 hr 10 min · Total 1 hr 50 min · Makes about 1 1/4 cups
Ingredients
- One 14 ounce can sweetened condensed milk
- Pinch of flaky salt
Directions
- Heat the oven to 425° F (220° C). Empty one can (400 gr/14 ounces) sweetened condensed milk, making sure it is not evaporated milk, into a glass pie plate or another shallow baking dish. Add a few tiny flakes of sea salt and stir them through.
- Place that dish inside a bigger pan, such as a roasting pan. Pour hot water into the outer pan until the water level comes halfway up the outside of the pie plate.
- Wrap the pie plate tightly with aluminum foil, then bake for 1 to 1¼ hours. Peek at the water bath a few times as it bakes, topping up the roasting pan with more water if needed. When the Dulce de Leche has turned deeply browned and caramelized, take it out of the oven and allow it to cool. After it has cooled, whisk it until smooth.