Oh my God, I’m back! I’m finally
back people!
I know, I know, it’s been too
long, I miss you guys, I miss cooking, I miss doing photo shoot, man, I miss
everything!
If you’ve been wondering where
the hell I went, well, I didn’t go anywhere. But my trusty Laptop (which is an
old, beaten-up Alienware M11x R2) did. Long story short, she (my laptop, who
else?) went to the ER to get her internals fixed. I did wanted to send her to
the ER since a very long time ago, but since my trip is coming up (more on that
later this week), I just can’t stand her dying on me every time I render High
Definition videos. Seriously, it’s getting old!
With a simple Google search, I stumble
upon this store called Pemmz. I looked to their website, and I shit my pants.
They’re selling premium gaming laptop, like, almost every brand in the market
for a very hefty price tag. So I thought, “hmm, a place like this should have
an after sales service right?” and Yes, they do have one!
So I deliver her to the store at
the far west (no, seriously, It’s so far from my house) at Tanjung Duren, and
asked them to clean her up, change her battery, and add more RAM for more
computing ability. After a week and U$ 300 later, she is now working as if she just
came out of the box! Couldn’t be happier! So if any of you guys have any
problem with your Computer, I highly recommend this place!
Anyway, this week recipe is
hardly a recipe; it’s a life hack I must say. We’re making DULCE DE LECHE out of a sweetened condensed milk!
Dulce De Leche is basically a
confection made by slowly heating milk and sugar until Maillard reaction
occurs, resulting in a smotth, velvety, caramelized flavor. It is widely popular
in the South America, and I’m pretty sure you will love it too.
This version is NOT authentic. This is a simple
cooking method to imitate; I’d say 60-70% taste of the real thing. But hey, I’m
not complaining
Without further ado, let’s begin
shall we?
=====================================================================
For 1 Can equivalent of Dulce De Leche, you will need;
1 Can of Sweetened Condensed Milk. Choose any particular brand you
like, they should work the same. Remember, as long as it has sugar in it, it’ll
work just fine.
Water for boiling
=====================================================================
Ready? Here We Go!
Step 1 – Tear off the label from the can, cause, we don’t want
paper in our Dulce De Leche no? Make 2 holes, 1 in each opposite direction of
your choice with a can opener. PLEASE DO
NOT SKIP THIS unless you want to have a BLOODY GOOD TIME cleaning all those milk because they exploded!
 |
| Find the spot where the ends meet |
 |
| TEAR IT APART! THEY DON'T BELONG TOGETHER! |
 |
| This, my trusty can opener |
 |
| Poke a hole on one side |
 |
| Poke a hole on the opposite side |
 |
| See? there's the first hole |
 |
| And the second one! |
Step 2 – Get a large pan, put your can in, and fill it up with
water until it reaches ¾ of the can. Turn the heat up to high, and let it boil
before turning it down to a medium heat to simmer for 2 Hours (Light Dulce De Leche) or 3 Hours (Dark Dulce De Leche). When
you’re ‘cooking’ the can, you’ll notice that they’ll start to rattle.
To avoid
this, add a small piece of cloth underneath it prior to boiling, so, you know,
the rattling will subside.
Don’t forget to refill the water
to the same level it started as you go! Water evaporates, and we need to keep ¾
of the can submerged to reach this desired consistency!
 |
| Add the water |
 |
| Simmer! |
Step 3 – Once you’ve reached your destination, err, sorry, your
desired doneness, carefully. By ‘carefully’, I mean, REALLY CAREFULLY, take
out the can and leave it to cool in either an ice bath or a wire rack for at
least 30-40 minutes before you can handle them. Once that period passes, you’re
basically done!
Step 4 – Serve!
Man, I love this stuff. I can’t
believe a can of regular sweetened condensed milk can turn into this creamy
caramel that you can ‘abuse’ in every form of dessert possible! I tried it on
top of an ice cream, on top of a whipped cream, and man, I’m gaining pounds
already.
Kept in a jar, this should last
for at least 2-3 weeks. Just make sure you use a clean utensil every time you
took a spoonful of it, or else, bacteria can grow and ruin everything.
Give this a go, hashtag me on
Instagram #mybigfatcookingblog, I’ll repost your attempt!
Cheers
xx
