Wednesday, 1 October 2014

Dulce De Leche




Now, why would I come back to this almost deserted blogspot of mine?
Oh, just a picture wouldn't do justice to this sweet, I realized. 

It's been almost a year, when I had decided I would want to try making some DDL at home. Thanks to the very scary thought of cooking a can full of condensed milk inside the pressure cooker, it never got done. This time around, I had decided come what may I need to make an attempt, may be when the husband was around. 

This morning,  I woke up early in an attempt to finish the trial before the spouse left home. After all I had to ensure, someone was around to rush me to the emergency room in case of untoward incidents. Lucky enough I am here relishing DDL and blogging about it.

I had this presumption that since its a sweet dish, I wouldn't gorge on it. Boy! was I wrong, indeed. Its silky, smooth texture and the divine taste would never make you look for a company , period. 

I would not call myself a fan of DDL yet, for something sweet is not my liking. But if there's someone whom I should be scared of, its got to be my 5 year old daughter. She's someone who's got very picky choices when it comes to sweets and anything royal is only what she would prefer. And DDL has been added to her list from today. 

I followed the instructions from Cakes and More and from DivyasCookBook .

  • I cooked my DDL for about twenty minutes (in a five litre cooker) after the first whistle in low flame and it was just perfect to our liking.
  • If you prefer a more caramelized form, cooking for about 30 to 40 minutes should do it.
  • Make sure the can is in room temperature before attempting to cook it in the pressure cooker.
  • Make sure you have abundant patience before opening the cooker or the tin, for you may have to pay the price for it later on.
Hope to use the DDL in some desserts in the coming days. Stay tuned.



More on DDL at Wiki and David Lebovitz page.