Homemade spiced dulce de leche

Utterly delicious and addictive.
 
recipes, desserts
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Recipe from: 01 June 2015
Preparation time: 15 min
Cooking time: 1h 30 min
 
 

Ingredients

 
  • 1
    385g tin condensed milk
  • good pinch of salt
  • 1
    tsp
    vanilla extract
  • 2
    cinnamon quills
  • 5
    cardamom pods, lighty bruised
 
 

Method

 

Preheat the oven to 210°C.
   
Mix all the ingredients in a medium sized glass or ceramic pie dish.
Cover tightly with foil and place in a roasting tin.
Fill the tin with warm water until the water reaches halfway up the side of the pie dish.
Bake the milk for an hour and half until thick and a dark golden brown colour.
Remove the spices and whisk until smooth.
If there a few lumps left pass it through a sieve to smoothen.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
 
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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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