Saturday, 21 July 2012

SLOW EXTRA II – What is sweet, salty and slow to make?

Salted cardamom dulce de leche
Dulce de leche literally means candy made of milk and is said to have originated from Argentina. Our version is sweet, soft, salty and with a crunchy crisp biscuit, this little dessert has it all. Mix it up and try your favourite of biscuit instead of a waffle.
Makes 1 cup

• 1 x 395g can sweetened condensed milk
• ½ teaspoon salt flakes
• ½ teaspoon ground cardamom
• small waffle biscuits and hot milk to serve

1. Preheat oven to 200°C (400°F). Pour sweetened condensed milk into a baking dish, 28 x 18 x 4cm and sprinkle over the salt flakes and ground cardamom, stir through.
2. Cover the baking dish tightly with foil and place into a larger baking dish.  Pour in enough water to come ¾ of the way up the side of the smaller pan to create a bain-marie.
3. Bake in the oven for 1 ¾ hours or until the sweetened condensed milk is golden brown in colour. Top up the water in the bain-marie every ½ an hour or as the water evaporates.
4. Whisk the dulce de leche until smooth and store in a jar in the refrigerator for up to one month. Spread between waffle biscuits and serve with warm milk as a perfect midnight snack.

food dept. tricks: Smear a couple of tablespoons in a tall glass and top with milk and scoop of vanilla ice cream for a delicious caramel shake.
• Use this recipe anywhere you would use caramel – tart fillings, cake fillings, on waffles or pancakes or simply over ice cream.

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