dulce de leche
A couple of days ago, I followed Alton Brown’s recipe and made dulce de leche. After several hours, milk and sugar reduced to a thick, rich, brown, creamy sauce (blog post link). The consistency of my DDL is not exactly correct; it’s probably too thin. But, the flavor is excellent.
With about 3 cups of DDL in the refrigerator, I began searching for cake and cookie recipes containing this molten goodness.
The cake and the cookies posted below are good. But, after tasting dulce de leche off the end of my finger, or from a spoon, it seems a shame to hide the marvelous flavor in baked goods. The baked items did not allow the flavor to shine. Those who sample the cake and cookies will know that there is ‘something different’ in the mix, but the flavor of the DDL is not intense enough to gain the appreciation it deserves.
My personal conclusion is to use the DDL as a garnish over ice cream or pound cake or tarts or fruit or cookies or your finger – or anything. The true goodness of dulce de leche shines when it’s allowed to stand on it’s own – not hidden behind other ingredients.
dulce de leche cookie recipe found here:
dulce de leche cake recipe found here:
I used a butter/ powdered sugar/ dulce de leche icing. The icing is very good, but the cake is somewhat dry. As the recipe states, there are no eggs in the cake.