Simone's Kitchen

How to make Dulce de leche without blowing anything up

Dulce de leche in the oven | insimoneskitchen.com

It feels like it has been forever since we last did a Black Box, Tom and I… But we figured it was time to give it another go. Just last week Tom was told that his contract would not be renewed which means that as of April 1st he will be unemployed again. It’s the worst time in the world to be without a job, but there is not much we can do about it, so we just try and see the bright side of things. And while budget cooking is maybe not our strongest point, we thought this would be the best time to give it a go. So we set up a few new rules and the first one was that we would go to a regular supermarket instead of our special suppliers in Amsterdam (who always cost a lot more). So supermarket stuff and a limit of 15 euro. While I realize that 15 euro is still a lot of money for one meal; keep in mind that this is a special meal… 😉 (and one that will last for two days!)

Dulce de leche | insimoneskitchen.com

We will probably at some point set ourselves the challenge of eating for less then 5 euro a day or something or that sort, but we have proven that we can do that earlier when Mona was on her Living leaner routine. But anyway for black box purposes 15 euro was still a lot less then the regular black box. Tom was the one doing the shopping this time so when I came back home yesterday there was a black box waiting for me…

Tom decided to not make it too easy and randomly selected ingredients from the supermarket aisles… In the black box we had the following ingredients:

  • One bottle Arizona green tea with Honey
  • One can of condensed milk
  • pork meat
  • Bimi
  • One bottle of pinot grigio
  • One jar of pickled peppers
  • dried figs

Pretty random ingredients I would say! Obviously the condensed milk was going to be used for making dulce de leche, which recipe I am sharing with you today and from there I figured I could make a cake with the dulce de leche, figs and the green tea. (cake recipe will come later this week)

 

Dulce de leche made in the oven | insimoneskitchen.com

Making dulce de leche was on my list for a pretty long time now and I was always a little hesitant as I had heard about exploding cans and the like. But browsing the web I quickly found out that you can actually make it in an oven by simply adding the contents of the dulce de leche to a ovenproof dish, put it in there for abour 1,5 hrs and voila… You are left with creamy dulce de leche. As you can see by looking at the pictures it’s still pretty blond. For next time I am going to try it for longer see if it darkens more, adding to the caramel flavor. In terms of deliciousness this was pretty good. I had to keep from licking the spoon after each dip.. 😉

How to make Dulce de leche without blowing anything up
Prep Time
5 mins
Cook Time
15 hrs 56 mins
 
Author: Simone van den Berg
Ingredients
  • 1 can of condensed milk
Instructions
  1. Preheat the oven to 220C. Pour the contents of the can into a shallow oven dish and wrap tightly with aluminium foil. Once wrapped put the shallow dish inside a bigger oven tray which you can fill half way up the other dish with hot water and place in the oven. Leave in the oven for roughly 1 to 1.5 hrs and check the water level in your oven dish every once in a while and add where needed.
  2. Remove the dish from the oven and once to your preferred color, whisk until the cream is smooth and leave to cool!
Dulce de leche
Prep Time
5 mins
 
Ingredients
  • 1 can of condensed milk
Instructions
  1. Preheat the oven to 220C. Pour the contents of the can into a shallow oven dish and wrap tightly with aluminium foil. Once wrapped put the shallow dish inside a bigger oven tray which you can fill half way up the other dish with hot water and place in the oven. Leave in the oven for roughly 1 to 1.5 hrs and check the water level in your oven dish every once in a while and add where needed.
  2. Remove the dish from the oven and once to your preferred color, whisk until the cream is smooth and leave to cool!

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