Recipes Included On This Page Dulce de Leche Dulce de Leche Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Dulce de Leche Recipe By : Dan Bornstein, danfuzz@milk.com Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can sweetened condensed milk Remove the label from the can of condensed milk. Do not under any circumstances open the can yet. Take the can and stick it in a pot. Cover it with water. Put the pot on a stove and turn up the heat. Let the pot and can simmer gently for about one and a half to two hours for runny dulce de leche, or up to four hours for solid dulce de leche. Add more water, as necessary, when the level boils down too much. When it's done, let it cool for a while, and then carefully open up the can and eat directly (for the solid variety) or use as a dessert spread (for the liquid variety). The resulting product should be colored tan or brown. NOTE : You need to keep a close eye on the can. If it shows any signs of expansion, immediately remove it from the heat and let it cool. If you are concerned at all at the high-pressure nature of the recipe, you may poke a small hole in the top of the can, and lower the water level so that the can is not completely covered. This will allow the internal pressure of the can to be released, but it will also make the recipe take longer (since high pressure reduces cooking time). Recipe by Dan Bornstein, danfuzz@milk.com, http://www.milk.com/home/danfuzz/. Here is a recipe from Eagle Brand for slow cookers: 1 can sweetened condensed milk Empty milk can into a slow cooker. Cover and cook on low for 7 to 8 hours until milk is rich, caramel color, stirring every 45 minutes to an hour. Here are a couple of other methods for making it. Oven method: Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in a larger shallow pan. Fill larger pan with hot water. Bake at 425 F for 1 hour or until thick and caramel- colored. Beat until smooth. Stovetop method: Pour 1 can sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 hours or until thick and caramel colored, stirring occasionally. Beat until smooth. Microwave method: Pour 1 can sweetened condensed milk into 2-quart glass measuring cup. Cook on 50 percent power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30 percent power (medium low) 20 to 25 minutes or until very thick and caramel colored, stirring briskly every 4 minutes, during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes. Please follow above instructions to avoid any potential problems. Contributed to the FareShare Gazette by Claudia; 3 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dulce de Leche Cheesecake Recipe By : 2006 Milk Calendar Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 1 1/2 pounds low-fat cream cheese 1 cup granulated sugar 2 tablespoons all-purpose flour 2 teaspoons vanilla extract 3 eggs 1/3 cup 1% milk 1/2 cup dulce de leche 1 crust Crust: 1 cup graham cracker crumbs 3 tablespoons butter -- melted Preheat oven to 400 F. Mix crust ingredients together and press into 9-inch springform pan. Place pan on baking sheet and bake 8 to 1 minutes. Remove from oven and cool. (Makes one 9 inch crust). Preheat oven to 325 F. Beat cream cheese, sugar and flour together until well mixed and smooth. Add vanilla and mix until blended. Add eggs, one at a time scraping sides of bowl and beating well after each addition. Mix until smooth. Add milk and blend. Measure 1/2 cup of cheesecake batter and pour into small bowl. Add dulce de leche and stir until well combined. Pour plain batter over crust. Place spoonfuls of dulce de leche batter over plain batter. Gently swirl into plain batter with tip of knife. Bake 45 to 55 minutes or until centre is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Cool 20 to 25 minutes before covering and placing in refrigerator. Chill 6 hours or overnight before serving. Makes 6 slices. BEWARE THAT THIS MAY BE POTENTIALLY DANGEROUS. The cans say to not boil them, as they may explode and thus I can't advise you to follow this method. I've done it dozens of times without problems but you never know. In any case it's very important to make sure the water does not evaporate and add more water if it does. (2006 Milk Calendar) Prep. time: 20 minutes. Baking time : 45 to 55 minutes. Chill time : 6 hours or overnight. Contributed to the FareShare Gazette by Claudia; 3 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 295 Calories; 10g Fat (29.7% calories from fat); 5g Protein; 47g Carbohydrate; trace Dietary Fiber; 122mg Cholesterol; 185mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates.

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