Guest guest Posted April 3, 2001 Report Share Posted April 3, 2001 * Exported from MasterCook * Dulce de Leche Recipe By :Slow Cooker Cooking, Lora Brody Serving Size : 0 Preparation Time :0:00 Categories : Desserts Sauces & Toppings Slow Cooker Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 vanilla bean -- split lengthwise 2 cups whole milk 1 2/3 cups granulated sugar 1/4 cup water 1 large pinch baking soda Place the vanilla bean, 3 cups of the milk, the sugar, water, and baking soda in the insert of the slow cooker, and whisk them together. Cook for 9 hours on high, UNCOVERED, then remove the vanilla bean and whisk the milk mixture gently. Use a dull-edged butter knife to carefully scrape down the crust of sugar that accumulates on the sides of the insert. Do not skim the foam off the top of the mixture. Continue cooking for 1 more hour, stirring every 20 minutes, until it is a rich medium-caramel color and has thickened to the consistency of melted ice cream. In the meantime, warm the remaining 1 cup of milk in a small saucepan. Turn off the slow cooker and stir in the warm milk. (This will prevent the dulce de leche from hardening while refrigerated.) Carefully remove the insert. Allow the mixture to cool for 10 minutes, then spoon and scrape it into a small metal bowl. Cover and cool to room temperature. The mixture will thicken slightly as it cools. Refrigerate it in a tightly covered container for up to 3 months. S(ISBN): " 0-688-17471-X " Copyright: " 2001 " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1590 Calories; 16g Fat (9.0% calories from fat); 16g Protein; 356g Carbohydrate; 0g Dietary Fiber; 66mg Cholesterol; 1503mg Sodium. Exchanges: 2 Non-Fat Milk; 3 Fat; 22 1/2 Other Carbohydrates. NOTES : " Like toffee, butterscotch, and honey all rolled into one, this thick tawny ambrosia consists of whole milk, sugar, and vanilla slowly cooked into a sticky jam. " Although you can eat the cooled mixture right out of the insert, I suggest you pour it over ice cream, fruit, or cake or mix it into coffee. Or try Dulce de Leche Whipped Cream or Ice Cream (page 174) or Marbled Cheesecake with Dulce de Leche (page 181). Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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