prep
15 minutes
cook
1:45 hour
difficulty
Easy
preparation
15
minutes
cooking
1:45
hour
difficulty
Easy
level
Ingredients
- 1 x 395 g can sweetened condensed milk
- ½ tsp salt flakes
- ½ tsp ground cardamom
- small waffle biscuits and hot milk, to serve
Makes 1 cup
Instructions
Preheat oven to 200°C (400°F). Pour sweetened condensed milk into a baking dish, 28 x 18 x 4 cm and sprinkle over the salt flakes and ground cardamom, stir through.
Cover the baking dish tightly with foil and place into a larger baking dish. Pour in enough water to come ¾ of the way up the side of the smaller pan to create a bain-marie.
Bake in the oven for 1¾ hours or until the sweetened condensed milk is golden brown in colour. Top up the water in the bain-marie every ½ an hour or as the water evaporates.
Whisk the dulce de leche until smooth and store in a jar in the refrigerator for up to one month. Spread between waffle biscuits and serve with warm milk as a perfect midnight snack.
the food dept. trick
• Smear a couple of tablespoons in a tall glass and top with milk and scoop of vanilla ice-cream for a delicious caramel shake.
• Use this recipe anywhere you would use caramel – tart fillings, cake fillings, on waffles or pancakes or simply over ice-cream.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
