STEP ONE – Put an unopened tin of condensed milk into a large pot of slowly simmering water (entire can sitting under the water)
STEP TWO – Wait 2 – 3 hours and you’re done!
Now, of course, everyone talks about how DANGEROUS it is and how the pressure will build up inside the can and it will EXPLODE and shower your kitchen and the surrounding area in sweet, sticky, ooey-gooey debris.
Firstly, I don’t see a major problem with this – if I feel peckish I can simply lean over and lick the couch. But secondly – it probably won’t happen. As long as you don’t let the water in the pot evaporate it ’should be right, mate.’ Just keep topping it up every 20 minutes or so. Come on… Live Dangerously!!
This stuff is pretty powerful. After only 3 teaspoons my sister and I were talking way too fast and staring at the spoons we were using to eat our creamy dulce de leche; waffling about the science and physics behind why our heads appear upside-down in the spoon.
20 minutes later we crashed.
It’s great simply spread on bread, or eaten by the spoonful, or over icecream, and it’s great in little tartlets for dessert.
Ok, all jokes aside, a lot of people do say this method is dangerous, so please take care whenever you are doing anything in the kitchen. If you want to try other methods, have a look here, here and here.
wow- never heard of just eating it by itself but I’m not opposed!
Hehe – it’s not recommended! it’s sickly sweet, but it was good to do it just after making it – you know.. to taste test it!