A food blog with delicious recipes and stories
Easy Homemade Dulce De Leche

Easy Homemade Dulce De Leche

Years ago, when I first heard the term dulce de leche in America, it struck me as fancy and I didn’t quite know what it was. Candy made of milk, or sweet made of milk, as the translation goes. Hmm. Until I found out it was nothing more than what we called “cooked or boiled condensed milk” back in Azerbaijan, in fact, in all of the former Soviet Union republics.

You see, cooked condensed milk serves as the basis for the cream in many cakes and sweet pastries baked in the region. Slathered in-between cake layers just like that, or mixed with walnuts, or whipped with butter—cooked condensed milk, or dulce de leche, makes the most delicious of creams. You can also spoon it over ice cream, sandwich it in-between cookies, or eat by the spoonful (my favorite way!). Dulce de leche rocks. And we all deserve to indulge in it.

Making Dulche De Leche

The good news is that it is super easy to make your own dulce de leche at home. All you need is a can of store-bought condensed milk. Well, yes, you can make your own condensed milk first, if you wish, then turn it into a dulce de leche. But why bother if you can buy a can of condensed milk from a store, then cook it, right in its own can! Isn’t it great? Let’s do it.

Stay tuned for the recipe for something absolutely amazing that has dulce de leche in it (you will need 2 cans for it). I’ll keep it a surprise for now.

READ MORE

  • Azerbaijani Firni in Lahij
    Links to Reads, July 2016
    August 2, 2016 by
    Welcome, August! And good-bye, July! Time for a new round of cool links from various sources, so hi there, July Links to Reads! Top 10 links I enjoyed reading. * In Mexico City, trash is recycled both to curb the local waste disposal problem and help the poor get food in return. * Unlike Japanese sashimi, Korean sashimi prizes live...
    Read more
  • How to Dry Mint Leaves
    How to Dry Mint Leaves
    July 27, 2016 by
    When life gives you mint, dry it. And store it. Because you can use dried mint in so many ways in the kitchen and stocking up on it to last through a long time is always a good idea. Dried mint is one of my most important pantry staples and I often use it in Azerbaijani and Turkish dishes. The...
    Read more
  • Azerbaijani-Style Eggs with Tomatoes
    Azerbaijani-Style Eggs with Tomatoes
    July 23, 2016 by
    In Turkey, it is menemen, in many parts of the Middle East, it is shakshuka (claimed to be a North African import), and in Azerbaijan, it is pomidor chighirtmasi, also known as pomidor-yumurta (literally, “tomato-egg”). What do these dishes have in common? In them, tomatoes and eggs prove to be a match made in heaven, or rather a skillet. Although...
    Read more
  • Blueberry Bundt Cake
    Blueberry Bundt Cake
    July 13, 2016 by
    A few days ago, I ventured into making my very first blueberry Bundt cake to take to a picnic with friends. I thought it would be a perfect accompaniment to black tea we all took there in our thermoses to enjoy in the open air. (If you ask why black tea and why any tea at all, it’s because no...
    Read more
  • de Buyuran with Evan Kleiman
    My Interview on KCRW Good Food Show
    July 12, 2016 by
    Recently, I had one of the best experiences of my cookbook publishing adventure – I got interviewed by Evan Kleiman, the host of  KCRW Good Food Show. KCRW is Southern California’s leading National Public Radio affiliate and its content is distributed nationally to 550,000 listeners weekly. I’ve been one of them for the longest time but never before in my...
    Read more