Dulce de Leche

I have often woken up with the desire to have a simple caramel cream in the fridge, without complications, that I can use as a base for other desserts or as a topping when I run out of ideas. This milk cream is the kind of recipe that doesn’t ask for much, except for patience and a bit of attention. I cook it when I have a few free hours and know I’ll be hanging out in the kitchen.

Quick Info

Total time: about 3 hours and 10 minutes
Preparation time: 10 minutes
Cooking time: 3 hours
Quantity: about 650 g
Difficulty: easy, but requires supervision
Recipe type: caramel cream (dulce de leche), suitable as a base for other creams or as a sauce

Ingredients

1 liter of whole milk
200 ml of liquid cream (preferably with fat)
480 g sugar
1/4 teaspoon baking soda
a small pinch of salt

Preparation method

1. Put the milk in a non-stick or Teflon pot. If you have one, use a heat diffuser under the pot to prevent sticking, especially if you have a gas stove with direct flame.

2. Add to the milk: liquid cream, sugar, baking soda, and salt. Stir just enough to dissolve everything.

3. Turn on medium heat and warm the mixture, checking occasionally and stirring gently. When it starts to boil, turn the heat to the lowest setting.

4. Let it simmer slowly, uncovered, for about 3 hours. Every 15 minutes, stir briefly with a heat-resistant spoon, especially towards the bottom of the pot. After the first hour, you will see that the milk starts to take on a creamy color. After two hours, the color is already golden and it begins to smell like caramel. If you want a fluid caramel sauce (for ice cream or pancakes), you can stop here: quickly test a teaspoon in the fridge to check the consistency. For a thicker cream, let it simmer for up to 2 and a half hours or even longer, depending on how thick you want it. Keep in mind that it will thicken further after cooling.

5. When the cream reaches the desired consistency (check by cooling a spoon on a plate), remove the pot from the heat. Let it cool, then put it in a clean jar or container with a lid.

Why I make this recipe often

I use it as a base for other creams in cakes or as a filling for rolls. It also works as a sauce for pancakes or baked fruits. It keeps well in the fridge, so I’m not worried it will spoil quickly. It helps me always have something sweet on hand, ready to use, without preservatives.

Tips and variations

Tips

- I recommend a pot with a thick or non-stick bottom to prevent sticking.
- It’s important to stir about every 15 minutes. If you leave it completely unattended, it may stick to the bottom.
- The color and consistency vary depending on the boiling time. It’s good to do the cooled spoon test to see if it has thickened enough.

Substitutions

- I do not recommend using skim milk – the cream will not be as rich.
- Liquid cream can be omitted if necessary, but the result won’t be as smooth and tasty.

Variations

- For a fluid caramel sauce, stop boiling after about 2 hours, when the color is still light and the consistency is liquid.
- For a firmer caramel cream, leave it on the heat until it thickens and keep in mind that it will become even more solid when cooled.

Serving ideas

- As a sauce over ice cream, pancakes, or crepes.
- As a filling for layered cakes or soft cookies.
- On baked apples or in fruit desserts.
- As a base for other more complex creams.

Frequently asked questions

How long does caramel cream keep in the fridge?
Up to 4 weeks, in a well-sealed jar. If you notice any change in smell or appearance, do not use it.

Can I use plant-based milk?
Not for this recipe – the texture and taste will not be the same, and caramelization does not work the same way.

What do I do if the cream seems too liquid?
Boil for another 15-30 minutes and test the consistency again. Keep in mind that it will thicken when cold.

Can this cream be frozen?
I do not recommend it, as it may have a strange texture when thawed, not as smooth.

Nutritional values

Estimate for 100 g: about 280 kcal, with 6 g fat, 50 g carbohydrates (almost entirely sugar), 4 g protein. Values are approximate and vary depending on the accuracy of the ingredients.

Storage and reheating

Store in the fridge, in a jar with a lid. It lasts well for 3-4 weeks. If it has hardened too much, you can place the jar in a bowl of warm water or at room temperature before use. Freezing is not recommended.

The recipe is simple and practical, and the result is stable if you respect the times and check the pot occasionally. Otherwise, you don’t need special ingredients or techniques.

 Ingredients: 1 liter of whole milk, 200ml of liquid cream, 480g of sugar, 1/4 teaspoon of baking soda, a small pinch of salt

 Tags:  dulce de leche