DULCE DE LECHE CAKE
Browned butter creates the "wow" in a caramel-frosted cake jump-started with a cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
- In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 110 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 37 g, TransFat 1/2 g
TWENTY-FOUR HOUR CAJETA (DULCE DE LECHE) BY RICK BAYLESS
From Rick Bayless book "Frontera". There is another Bayless cajeta recipe on this site, but it is done on the stove. This one is easier and is made in a crock-pot. Dulce de leche is readily available here in Costa RIca and is very inexpensive. But it doesn't compare to this wonderful recipe. Especially when you make it with fresh, raw goat's milk. Yum!
Provided by Jostlori
Categories Mexican
Time P1D
Yield 3 cups
Number Of Ingredients 5
Steps:
- Dissolve baking soda in the tablespoon of water. Set aside.
- Pour the milk into the slow cooker. Whisk in the sugar. Add the cinnamon stick and the dissolved baking soda. Stir well.
- Turn slow cooker on high and cook, uncovered, for 24 hours, but see next step before leaving it alone that long.
- After about 18 hours, the cajeta will have darkened into light golden brown. That's when to keep an eye on it. Stir from time to time to make sure it cooks evenly.
- When it is noticeably thick and richly golden, test a couple of drops on a cold plate. The cooled cajeta should be the consistency of caramel sauce. If still a little runny, cook longer until it reaches consistency.
- When cajeta is ready, strain through fine mesh into a bowl or wide mouth storage jar.
- It will keep for a month or more, covered, in the refrigerator. But who could possibly leave it for a month? You'll be wanting to put it on everything!
Nutrition Facts : Calories 932.4, Fat 23.8, SaturatedFat 14.8, Cholesterol 91.1, Sodium 530.1, Carbohydrate 163.6, Sugar 133.1, Protein 21.3
HOMEMADE DULCE DE LECHE
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed milk and a long, though mostly unattended, time in the oven.
Categories Sauce Milk/Cream Dessert Bake Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/4 to 1 1/2 cups
Number Of Ingredients 7
Steps:
- Classic menthod:
- Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3- to 4-quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
- Sweetened condensed milk method:
- Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.
REAL MEXICAN CAJETA (GOAT'S MILK CARAMEL OR DULCE DE LECHE)
Make and share this Real Mexican Cajeta (Goat's Milk Caramel or Dulce De Leche) recipe from Food.com.
Provided by Raquel Grinnell
Categories Sauces
Time 6m
Yield 1 1/2 quarts, 96 serving(s)
Number Of Ingredients 4
Steps:
- In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat's milk. When the bubbles have subsided, return it to the heat.
- Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour.
- You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.
- If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it's too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.
- When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.
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