Dulce de Leche: Oven Method
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  • 1 can of sweetened, condensed milk
  1. Preheat your oven to 225°C/440°F (standard oven setting) and bring a large kettle of water to a boil.
  2. Pour the contents of the can of sweetened, condensed milk into a shallow baking dish or a pie plate. Mine was 27x18-cm (or 10,5x7-inches). Cover tightly with aluminum foil and place the baking dish or pie plate in a large roasting pan.
  3. Place the roasting pan on an oven rack and pour boiling water into it, until the water reaches halfway up to the sides of the baking dish.
  4. Bake in the middle of the oven for 2 hours for a dulce de leche that is as dark as mine was. If you like dulce de leche a little lighter, only bake for 1 hour. If you like your dulce de leche darker, bake for another 30-60 minutes.
  5. Take the dulce de leche out of the oven (be careful of the hot water!) and leave the dulce de leche to cool to room temperature before removing the aluminum foil.
  6. Once it has cooled, stir until smooth.
  7. Can be stored tightly covered in the refrigerator for up to 3 weeks.
Recipe adapted from David Lebovitz's 'Dulce de Leche or Confiture de Lait'
Recipe by The Tough Cookie at https://thetoughcookie.com/2014/01/17/making-dulce-de-leche-oven-method/