Sous Vide Dulce de Leche Recipe (2024)

Caramel is Pam McKinstry's (of SVKitchen.com) favorite thing, especially combined with chocolate, but she likes it unadulterated, too, in all of its many forms.

Dulce de leche, Spanish for “sweet milk,” is on her list of must-have condiments. Pam always has a jar or two in her over-crowded fridge because it’s very versatile and great for last-minute desserts. Sometimes she'll treat herself with a spoonful right from the jar if there's nothing else on hand to satisfy a sudden caramel craving.

Gourmet specialty shops generally stock dulce de leche (it's fairly trendy these days), but it tends to be expensive. Ethnic markets also sell canned dulce de leche, but Pam finds this product exceptionally flat tasting, lacking the depth of flavor and intensity of high-end products.

Pam's long made her own version, having learned the trick while working in safari camp kitchens in Zambia. They used the dulce de leche to create a concoction called Banoffee Pie, which alternates caramel with layers of Marie biscuits, sliced bananas, and whipped cream.

But first, here’s how to make your own dulce de leche.

Pam says that making your own dulce de leche will not only save you money, but your sauce will be superior in taste and quality. And it’s so very simple! The slow, even heat of the sous vide machine is perfect for caramelizing the milk, and eliminates the possibility of scorching. The milk slowly transforms into a thick and luscious dessert sauce.

She's specified making the dulce de leche in glass jars (canning jars are perfect), but some people might make it in the original condensed milk packaging (remove the labels first). Beware, however: tin cans are coated with a protective liner that contains bisphenol A (BPA). Although the EPA reports that human exposure to BPA from can coatings is minimal and poses no known health risk, some consumers find it a concern. Also, some condensed milk brands warn not to heat the cans, so why take a chance?

The sous vide technique works perfectly well with either form, but it takes a few hours longer to caramelize in glass, because glass is a better insulator than metal.

Dulce de leche makes a perfect hostess or holiday gift, so think about filling your machine with 6 or more jars when you make this recipe. For a quick dessert, mix dulce de leche with crème fraîche and use it as a dip for strawberries.

Quick Dulce de Leche Tip

Mix one part dulce de leche to two parts crème fraîche or sour cream, whip with a fork until well blended, then use as a fruit topping.

This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

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