Thanis Lim

All Rounder Chef and Food Journalist

Dulce de Leche

When I first saw the recipe in one of the cooking magazines. It looked death simple and the pictures of this rich caramel like milk syrup got my attention. Some people use it as a topping for cakes, some use it like jam to spread on bread, some use it to drizzle over ice cream, some smother it over waffles and pancakes, some even just take a spoon and eat it out of the jar.

Here's how to do it. Really simple and easy.

Preheat the oven to 425° F (220° C).

Pour two cans of sweetened condensed milk (not evaporated milk) into a shallow baking dish. Add a pinch of salt and stir.

Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.

Cover the pie plate snugly with aluminum foil and bake for 75 to 90 minutes. I usually just leave it for 90 minutes. (Check a few times during baking and add more water to the roasting pan as necessary).

Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.



  1. Hmm... I thought making toffee is tha same right? enlighten me!

  2. It's a different thing Shanny. Toffee is usually made from boiling sugar syrup till it caramelized.

    There's a difference in the taste as well. Try doin this one~

  3. i think toffee you need to add butter as well. I've made this one earlier this year (Jamie Oliver cookign book - he says its toffee wor) by boilling the entire can of condensed milk in a big pot! hehehehee.... end product is what he calles Toffee Apple tart. that's why you got me lost here.

    BTW, i've tried making caramel as well. it was fun to bend and twist into shapes!