Dulce de Leche

One word to describe this treasure:  dangerous.  Absolutely dangerous to have lying around the apartment.  I have half a mind to drain the rest (what very little is left) down the sink, but because I have a lot of respect for this delight I won't do that.

Dulce de leche, a caramel made of sugar and milk and orginating in Argentina, can be made quite easily from a can of sweetened condensed milk.  In fact, that's the only ingredient necessary.  For such ease of preparation, I'm surprised I don't hear about it more often.  People seem to be frightened about putting a can in the oven, but I believe that as long as more than half of the can stays submerged in water there should be no problem.

It holds up quite well on its own if eaten plain, but it marries beautifully with yogurt, ice cream, or on top of brownies or chocolate.  It could also be used as a sauce on top of waffles for breakfast; just heat it for a short time in the microwave. Do you have any other suggestions for what to eat it with?  Let me know.  Dulce de leche can be stored in the fridge for several days so you can have a spoonful whenever you're so inclined.  To be completely honest, however, it may not make it past the first day.

Bon appetit!

Dulce de Leche - makes 14 ounces (400 g)

1 14-oz can (400g) sweetened condensed milk

Preheat the oven to 400 degrees.

1.  Peel the label off of the can, and remove the lid with a can opener.  Tightly wrap foil over the top, and poke one small hole in the center of the foil.

2.  Place upright in a deep baking dish.  Pour water into the dish, so it covers at least half of the can.

3.  Heat in the oven until the milk has turned caramel in color and has browned slightly around the top edges, about 1 1/2- 2 hours.  After 1 hour you may want to start checking for doneness, and pour in some more water.

4. Remove from oven, then let cool completely.  Eat straight away or store in an airtight jar or container.