Dulce de Leche Goes With Everything

Me and dulce, dulce and me.

You see, we're one and the same.

Dulce is temperamental, sticky, and deceptively sweet. I'm temperamental, occasionally needy, and most oftentimes, really evil.

See, one and the same.

Dulce de leche requires patience, time, and an intense love for the sweet and sticky. And yesterday was the day: I had patience, I had time (enough to throw on a pair of heels), and an immense, immense love for all things sweet.

There are a few ways to make dulce de leche - primarily, submerging a can of condensed milk in hot water using either a pressure cooker or a slow cooker and letting the milk cook for a couple of hours. The downside is that if the water level gets too low and does not cover the can for the whole cook time, it is possible that the can may explode.

Death will not be darkening my doorsteps any time soon.

So, I had to find an alternative method of creating dulce de leche.

Enter: the oven.

Hi oven. I know you. We're friends right?

Here's what I did:

1. Pre-heat oven to 400 F.
2. Open a 14 oz. can of condensed milk.
3. Pour the milk into a shallow pie dish.
4. Tightly cover the pie dish with aluminum foil.
5. Place the pie dish into a roasting pan.
6. Fill the roasting pan with boiling water until the water reaches halfway up the side of the pie dish.
7. Place the pan in the oven and bake for about an hour and a half.
8. Remove the pan from the oven when it is done baking.
9. Remove the pie dish from the pan and remove the aluminum foil. Let it cool for about an hour. Once the dulce de leche has cooled, whisk it until it is fluffy and smooth.

Refrigerate your dulce de leche until you're ready to use it, but honestly, why wait?

I used mine to top off a banana pudding pie.

Cheers!