Dulce de leche

COOKING TEMPERATURE – 85ºС /185ºF/. COOKING TIME – 15:00 hours. Once you make the caramel temptation Dulce de Leche, I guarantee a jar of it will always be present in your refrigerator. There are several recipes for traditionally making this unique milk caramel, from hours of continuously stirring milk, sugar and baking soda, to boiling cans of condensed milk in a pressure cooker, which in my opinion is a real bomb. I want to present three variants for making Dulce de Leche that are easy and safe, and the end result is so delicious.

DULCE DE LECHE variant-1 COOKING TEMPERATURE – 85ºС /185ºF/. COOKING TIME – 13:00 hours. REQUIRED PRODUCTS: 1 can sweetened condensed milk; ZIP bag. METHOD:

1. Set your sous vide to 85ºС /185ºF/.
2. Pour the contents of the can into the bag and, using the Archimedes method, push the air out of the bag. Seal the bag.
3. Cook 13 hours at 85ºС /185ºF/.
4. Cool in an ice bath for 30 minutes, to stop the cooking process and set the caramel. If not using immediately, store in the refrigerator; without opening the bag you can keep it up to 6 weeks.

DULCE DE LECHE variant-2 COOKING TEMPERATURE – 85ºС /185ºF/. COOKING TIME – 15:00 hours. REQUIRED PRODUCTS: 1 can sweetened condensed milk; 2 screw-top jars. METHOD: 5. Set your sous vide to 85ºС /185ºF/. 6. Distribute the contents of the can between the two jars and screw on the lids, but without tightening them too much. 7. Place them in the water bath of the sous vide, so the water covers them entirely. 8. Cool and, without opening the jars, store in the refrigerator up to 6 weeks.

DULCE DE LECHE variant-3 COOKING TEMPERATURE – 85ºС /185ºF/. COOKING TIME – 15:00 hours. REQUIRED PRODUCTS: 1 can sweetened condensed milk. METHOD: 9. Set your sous vide to 85ºС /185ºF/. 10. Place the unopened can in the water bath of the sous vide, being careful that it is entirely covered by the water. 11. Cook 15 hours at 85ºС /185ºF/. 12. Cool and store unopened for several months in the refrigerator.

TIP You can choose which variant to use depending on the materials you have and when you'll use it. If it will be consumed immediately or go into another dish's recipe, it's good to use variant-1 or 3; if you want to always have milk caramel on hand in the fridge, variant-2 is more suitable, because the jars are more convenient for refrigerator storage and close tightly with the lids. In variant-1, if you don't have a large professional vacuum machine that can seal liquids, I recommend using ZIP bags and the Archimedes method to push the air out of the bag. Attach the bag to the wall of the sous vide with a clip. As you may have noticed, here the cooking time is 13 hours, because the thickness of the bag with the milk in it will be no more than 10-20 mm, which means faster reaching of the set temperature throughout the volume, unlike variant 2 and 3 where the thickness of the jars and the can are 50 and 70 mm respectively, and reaching the set temperature throughout the volume requires more time. In variant-2 and 3, watch that the jars and the can are always fully submerged in the water. To prevent intense evaporation, cover the sous vide bath with a lid or with kitchen stretch film. In variant-3, if the can has a paper label or other stuck-on labels, you must remove them, because they will dissolve from the hot water and may block the pump of your sous vide device. Caution! Water heated to 85°С is very hot, use tongs to remove the jars from the water bath of the sous vide!

From https://sousvide.bg/2017/05/07/дулсе-де-лече/