Dulce de leche for pastry fillings
Total time2 h 14 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 10 min · Cooking: 2 h 4 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings20
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 2 h 14 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 10 min · Cooking: 2 h 4 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Breakfast · Afternoon snack · Dessert
More than 2 hours
Method
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Reserve 60 ml of cold whole milk. Put the remaining litre of milk, the sugar and cream into a roomy heavy-bottomed saucepan and stir.
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If using the vanilla pod, split it lengthways, scrape out the seeds and add them. Heat while stirring with a spatula.
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As it starts to boil, add the bicarbonate of soda gradually and reduce the heat to its lowest setting. Leave room for foaming.
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Cook uncovered for 90–120 minutes until creamy and caramel-coloured. Stir often, scraping the base, and continuously once it thickens.
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Dissolve the cornflour in the reserved 60 ml of cold milk. Pour in a thin stream into the hot, creamy dulce de leche, stirring constantly.
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Cook gently for another 3–4 minutes, stirring, to thicken the cornflour fully. Remove from the heat, transfer to clean heatproof containers and cool: it will become firmer. Keep covered in the fridge.
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