Semi OT: Caramel

Bacchus · March 2010

I caught the end of a Bobby Flay cooking show yesterday morning where he was doing a dessert. I was only paying half attention but it sounded like he reccomended makiing a caramel type sauce by cooking condensed milk in the can, placing the entire can in boiling water. I assume it is intact/unopened. Seems like creating internal pressure could make for a slightly dangerous job of opening the can, so obviously it would need to cool but.....
Anyone familiar with this type thing?

Thanks!

GatorEgg · March 2010

This is old school, it's the way my mother made it, use a church ket and punch one hole in it. Good luck.

Boilermaker Ben · March 2010

that would be dulce de leche. And yes, it can apparently be made by cooking an unopened can of condensed milk.

I've never done it that way, though. The only time I've made dulce de leche, I cooked down regular milk. It's pretty awesome to watch milk turn into a caramel-like substance...takes a LOOOONG time, though. But it's outstanding stuff. Better than caramel, in my opinion.

pci · March 2010

My mother did this. Boil 3 hr. make sure can stays covered with water. I do a can every year for my kids for Christmas

Bacchus · March 2010

Thanks folks.
pci, do you pierce the can? Do you allow it to cool before opening?

Boilermaker Ben · March 2010

I did some digging, and I'm fairly certain that I used Alton Brown's recipe. One of these days, I'll have to do a side-by-side comparison of the two techniques.

Doug in Eggmonton · March 2010

Every thing you need to know is somewhere here

Doug

Bacchus · March 2010

Dude!!!
Oh, and yes you are right about the name. I paid little attention in Spanish class

:laugh:

EggTurner · March 2010

Clarification - does this method use plain condensed milk or sweetened condensed milk (such as Eagle brand)?

pci · March 2010

do not pierce can let it cool in ref. for a day. I use Eagle Brand. Just make sure the can stays covered with water. Now days Eagle Brand wants you to use a double boiler to make this for safety reasons. I still do it the old way never had one blow up but am sure it could happen if water got below can.

eenie meenie · March 2010

sweetened

fishlessman · March 2010

sounds good, i will try it outdoors :laugh:

EggTurner · March 2010

Thanks - that makes sense.

Semi OT: Caramel

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