The type of sweetened milk known as dulce de leche has its origins in South America. It is now a very familiar ingredient in the UK but the traditional British method of making it, which involves boiling cans of condensed milk in a pan of water, can be hazardous. If you accidently let the pan boil dry, the cans will overheat and explode. Cooking the condensed milk sous vide in a water bath eliminates this danger, enabling you to make delicious dulce de leche safely and reliably.
- Preheat the water bath to a temperature of 85⁰C.
- Pour a can of condensed milk into a vacuum bag.
- Seal the bag and place in the water bath. Leave to cook for 10 hours to produce a golden caramel. For a darker caramel, continue cooking until the desired colour is reached.
- Once cooked, the caramel can be used immediately or stored in the fridge for a few weeks.
For added luxury, stir the seeds from a vanilla pod into the condensed milk before cooking.
If you want to keep the caramel for longer than a few weeks, cook it in the can or in a sterilised jar rather than in a vacuum bag.
Dulce de leche can be used to make a wide variety of decadent treats, such as Graham Hornigold’s moreish Dulce de leche macarons or Paul Ainsworth’s Financiers with salted angel delight, a dessert which puts a British spin on a French classic.
Recipe courtesy of www.greatbritishchefs.com