Ingredients
Argentinian Dulce de Leche
- 1 litres Milk (Full Cream)
- 200 grams sugar
- 250 grams cream, (whipping cream)
- 3/4 teaspoons bicarbonate of soda, 3/4 or 1 teaspoon bicarb depending on how dark you prefer
- 1 teaspoons vanilla essense
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. All all ingredients into
"Closed lid" TM
2. Close lid and instead of putting the measusing cup on lid, put the TM Basket on top of the lid. This stops splatters but also allows for the evaporation of the milk.
3. Set it to VAROMA, SPEED 5, 45MIN (has to be on speed 5)
4. Please note that with some milks and sugars, the dulce de leche may be ready before the time. Please keep a look out.
5. Once finished, very carefully (it is VERY hot) but quickly pour it glass containers. It may seem too liquidy at first, but it can thicken quickly.
7. Place in fridge when ready. FOR BEST RESULTS, USE ONLY AFTER 24HRS. THE FLAVOUR AND CONSISTENCY DEVELOP AND GETS BETTER AFTER A DAY OR TWO
6. Dulce de Leche can stay in fridge for 2 weeks but i have left mine for longer (depends on sugar levels and how often the container is opened etc).
7. Some people prefer it thicker, some ligher or darker in colour (bicarb and time), sometimes without vanilla. I have made many many many of these and I dont always get the right colour/consistency. It depends on the milk and sugar i use etc.
Dulce De Leche
Tip
Can be added to icecream, spread on bread/toast, and used beautifully on cakes (like caramel).
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi thanks for the recipe. Mi dulce de leche it's quite runny. I have tried cooking for longer but still doesn't have the right consistency, what else can I do?
Thanks
Hi sahappydays,
I really want to try your recipe, looks so yummy.
I have a question, does the milk have to be full cream?
I often use powdered milk for cooking, and at the moment i've got skim powdered milk (I could make it a little stronger).
Do you think it will work because you have cream in it too?
Thanks in advance, Corrinne
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