Wednesday, June 28, 2017

Dulce de Leche ~ Sous Vide or Instant Pot

Super simple and pure decadence!  Seriously, one ingredient and a minute's time worth of work!

The only difficult part in making this is the wait!!  Yes, it is ready quite a bit sooner using the Instant Pot...almost 14 hours sooner, but in honesty, while both come out equally as delicious, we have a preference for using the sous vide method.  Dulce de Leche is a treat for us and is rarely made, because honestly we could just eat it by the spoonful if given the opportunity.

This batch was made using the sous vide method, for two upcoming gatherings. This deliciousness will be used over crepes at one gathering, and over mini cheesecakes at the other.  Hope everyone adores this as much as we do!  Oh, and the extra is just gorgeous warmed & drizzled over ice cream or stirred into a Cuban I said, pure decadence!

This batch was made in one large quart sized Mason jar, but previously we have used canning jars of various sizes, from 4 oz. mini jars to the quart sized used today. Use what you prefer as it doesn't affect the cook time in any way.

Dulce de Leche ~ Sous Vide or Instant Pot

3 - 14 oz. cans sweetened condensed milk

canning jars with lids and rings.

Pour the sweetened condensed milk into the jars filling between half-full to no higher than the fill line. Place lid and screw ring closed to fingertip tight.

Directions for sous vide:
Have water deep enough so that all the jars (which can be stacked) will be completely immersed. Heat water to 185F.  Once water is at temperature, add the jars.  Cover the water with plastic wrap or foil to slow down the evaporation.  Check the water level, adding more if necessary, to keep the jars covered.  Cook for 15-16 hours.  We like our Dulce de Leche a little darker, so we go 16.  We usually start this just after dinner and let it go over night. Once the time is over, carefully remove the jars from the water and open carefully.  Serve immediately or refrigerate for as long as it lasts or a few weeks.

Directions for Instant Pot:
Use rack or steamer basket as the jars should not touch the bottom or sides of the liner.  Place the jars in the steamer basket and add enough water to reach 1/2-inch below the sealing ring of the jars. Close and lock the lid and move steam release valve to sealing.  Using the manual setting, set for high pressure.   30 minutes (for thinner, lighter) or our preferred 45 min (thicker, darker and richer.)  Once the time is done, allow for a minimum or 30 minutes of natural pressure release (NPR) before moving the steam release valve to venting.  You can, as we often do, allow for complete NPR and come back a few hours later.  Carefully remove the jars from the pot and place them on a cooling rack.  Allow them to cool until they are just warm to the touch.  Serve immediately or refrigerate for as long as it lasts or a few weeks.


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