Yes, we’re back to dulce de leche. But really, why would anyone ever leave?
Let us review. I’ve already talked about two dulce de leche making methods. The first involves boiling the sweetened condensed milk in the original can in a water bath. I tried this method before reading about the apparent danger of explosion with this method. A little to my disappointment, mine did not explode…in fact it worked well though took about 3 hours. In the second method, the milk was baked in a water bath inside a roasting pan. So really, was it roasted? This method was also successful and took much less time than the dangerous method. Thanks David Lebovitz.
I tried one more method this summer: the double boiler. While a fine dulce de leche resulted, like the boil-in-a-can method, it too took forever. FOREVER. AND there wasn’t even the excitement that it might explode at any moment.
The winner in my book: bake your dulce de leche. Easiest hands-down.
What did I do with the third batch of dulce de leche you ask? Dulce de leche sundaes made with homemade vanilla bean ice cream, prailined pepitas and cinnamon-laced whipped cream.
