Dulce de Leche in the oven (on Bain-Marie)
This method for making dulce de leche is easy and safe. It’s important to blend it once ready to get rid of any lumps.
Ingredients
- 1 can of sweetened condensed milk
Instructions
- Open the can of sweetened condensed milk and pour it onto an oven-safe deep dish. Place a cotton cloth on the base of a tall baking tray. Then put the dish with condensed milk inside the bigger tray, sitting on the cloth.
- Cover the dish with tin foil, securing the edges.
- Fill the bottom tray with hot water. It’s better to pour the water when the tray is in the oven to avoid getting burned when transferring the tray.
- Bake in a preheated oven at 180°C (350°F). Set a timer for one hour. After that time, remove from the oven and mix with a spatula. Cover again and put back in the oven. Mix the dulce de leche every half hour. Check the water level every so often, and refill with more hot water as needed.
- Cook for 2 hours for a more liquid and clear dulce de leche. Cook for 3 hours for a darker, firmer dulce de leche.
- Once the final time has passed, remove the dish from the oven and leave them for a few minutes to warm up. Blend the dulce de leche with an immersion blender to get rid of lumps. Otherwise, it can be strained or mixed vigorously with a hand whisk.
- Store in a clean, airtight container. Store refrigerated for up to 3 weeks.
Notes
Avoid touching the dulce de leche when mixing as it’s extremely hot and could cause burns.