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I know how to make my own dulce de leche. It's easy but time consuming.
When I visited Chile I had a cookie that was very traditional there, called alfajor (yup, pronounced alpha-wh0re) that is almost like shortbread with the dulce de leche midle. Then the dulce de leche is spead on the edges and rolled in coconut. To die for. Then when I went to Argentina I found the same cookie, and I asked for the recipe.
To make dulce de leche all you do is take an unopened can of condensed milk, put it in a stock pot, UNOPENED, cover it with water, and set to boil, drop to a rolling simmer, constantly covered in water, for three hours. Like I said, time consuming, but easy. All you have to do is make sure that the can remains covered by boiling water. I usually put about five cans in at a time and so I have dulce de leche ready for things like waffles, toast, or if you put a gob of it in a bowl in the microwave for just about a minute you can then put vanilla ice cream with the melted dulce de leche on top and it's toe curling.
Last edited by qbnkelt; 02-22-13 at 03:30 AM.
02-22-13 03:19 AM -
LOL!!!!! YES!!!!!! My ma tried to cheat once and put it in a pressure cooker to cut down on the time needed. I was studying when I just heard this KABOOM!!!!!!!!!!!!!!! and some blood curdling screams....we all ran into the kitchen where there was half cooked dulce the leche EVERYWHERE. We kept finding bits of it for days....the trail of ants told us the places we'd missed....
02-22-13 03:37 AM - The name use in Chile for the dulce de leche is "manjar" pronounced manhar. While in Chile, did you taste "torta mil hojas". It's exquisite and you have to try the one that I make. If you ever get a chance to pass through Puerto Rico make sure you let me know...I know how to make my own dulce de leche. It's easy but time consuming.
When I visited Chile I had a cookie that was very traditional there, called alfajor (yup, pronounced alpha-wh0re) that is almost like shortbread with the dulce de leche midle. Then the dulce de leche is spead on the edges and rolled in coconut. To die for. Then when I went to Argentina I found the same cookie, and I asked for the recipe.
To make dulce de leche all you do is take an unopened can of condensed milk, put it in a stock pot, UNOPENED, cover it with water, and set to boil, drop to a rolling simmer, constantly covered in water, for three hours. Like I said, time consuming, but easy. All you have to do is make sure that the can remains covered by boiling water. I usually put about five cans in at a time and so I have dulce de leche ready for things like waffles, toast, or if you put a gob of it in a bowl in the microwave for just about a minute you can then put vanilla ice cream with the melted dulce de leche on top and it's toe curling.
Last edited by 3hb78ftg; 02-24-13 at 09:24 AM.
02-22-13 05:41 AM - Wow that looks awesome!!!! No I don't remember thatThe name use in Chile for the dulce de leche is "manjar" pronounced manhar. While in Cheap, did you taste "torta mil hojas". It's exquisite and you have to try the one that I make. If you ever get a chance to pass through Puerto Rico make sure you let me know...
As I remember manjar, it has a different consistency than dulce de leche. It came in a pop top can, and had a grainy consistency. I believe that manjar is made from whole milk to which sugar is added during cooking as opposed to the condensed milk in a can that is put in a pot to boil unopened I remember that manjar had a faint taste of cinnamon.
Found the recipe!
http://lavidacomida.com/recipes/manj...ulce-de-leche/
I had manjar in Chile and Bolivia. I don't recall it in Argentina.
Sent from my SEXY HOT RED SGIII using Tapatalk 202-22-13 06:47 AM
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