Easy Slow Cooker Dulce De Leche (Caramel)

Tags

caramel, condensed milk, crockpot, dessert, slow cooker

Psst! Hi! Just a quick post because I really should be doing other things right now…

You know in my last post how I mentioned slathering dulce de leche over vanilla ice cream in a cookie cup? Well, there’s a really easy way of making your own caramel, using sweetened condensed milk. Granted, it’s not easier than just buying it off the shelf in civilised countries like the US and the UK, but for those who live in villages (i.e. Greece) all you need is a slow cooker and the process is headache free. For a long while I used the “boiling-cans-in-water” method, which works fine but a. I was checking on the saucepan every 10 minutes worried about exploding cans and caramel coated kitchen walls, and b. I didn’t like the idea of the milk bubbling away in a tin for over 2 hours. I’m sure there are other ways, like maybe a water bath in the oven? But who wants their oven on for so long?

You can adapt this method to your own slow cooker; if it’s a large one you might get more quantities in. Just check how many heat-proof ramekins (or coffee mugs should work) fit in the slow cooker insert. My 3.5L slow cooker takes 2 ramekins which in turn take one tin of condensed milk. If yours fits more ramekins, use more milk. The caramel keeps well in the fridge in an old jam jar.

Ingredients

1 tin sweetened condensed milk, approx. 400g (the thick creamy milk that has sugar in it, not the evaporated milk that we dilute with water)
hot water for the slow cooker insert

Instructions

1. Fill the slow cooker insert with water to create a bath for the ramekins (water should come half way or 3/4 way up the sides). Keep in mind that when you put them in, the water level will rise!
2. Pour the condensed milk into the ramekins and put them into their bath.
3. Cover with foil so the condensation doesn’t fall back into the milk (see photos).
4. Turn slow cooker on to high and leave for about 4-5 hours. Adjust timings if your slow cooker tends to cook a little faster. You can check the progress by carefully peeking under the foil. Caramel is done when it has turned the colour of, um, caramel. The longer you leave it, the darker and thicker it will get. Mine is good after 5 hours.

Other cool ideas for your slow cooker
Slow Cooker Jacket (Baked) Potatoes, my most popular post ever
Hot Dogs for a Crowd, by A Year of Slow Cooking
CrockPot Play Dough Recipe, by A Year of Slow Cooking

A Glass of Dessert Part 2 – Easy Peasy Key Lime Pies (No Bake)

Tags

condensed milk, cream, dessert, key lime pie

I realised recently that I haven’t written about anything I’ve baked. I love baking as much as I love cooking, if not more. It’s just that I’m more confident about the results of my cooking rather than my cupcakes! The other day I made some banana bread and I was all set to post it here. But then I got that niggling feeling that it wasn’t quite blog-worthy. I kept worrying about it, so I decided to follow my Mum’s advice (on all dilemmas) “When in doubt, don’t do anything”. So, no banana bread for you guys just yet. Instead, I’ll share with you one of my favourite no-bake desserts, which I serve in my favourite way – a glass.

You may remember my previous post on desserts in a glass; well, consider this the sequel! It’s so easy you could make it every day. Although your hips might not appreciate that. Moving swiftly on… I present to you Easy Peasy Key Lime Pies. The original recipe is from the UK magazine Good To Know Recipes.

Easy Peasy Key Lime Pies (No Bake)
Serves 4

What you’ll need
125g digestive biscuits (about 7 biscuits)
2 Tbs butter, melted
2 small limes, zest and juice
150ml heavy whipping cream
200g (1/2 can) sweetened condensed milk

What you do

1. Crumble the biscuits in a bowl using your fingers. If you don’t mind creating more washing up you can use your food processor to whizz them into crumbs. I like to leave some bigger bits in, don’t forget you’re not making a pie crust, these are just going to be your bottom layer in the glass.
2. Stir the melted butter into the crumbs and mix well. Spoon the crumbs into four nice glasses and lightly press down using the back of the spoon or your fingers.
3. Zest and squeeze the limes. Set aside.
4. In a large bowl whip the cream till it thickens and forms peaks when you lift the whisk or mixer.
5. Add the condensed milk to the cream and continue whipping.
6. Add the lime zest and juice and whip until combined.
7. Spoon the cream mixture into the glasses over the biscuit layer.
8. Decorate the top of the desserts with some strands of lime zest or small pieces of biscuit.
9. Transfer to the fridge for a few hours. This doesn’t really need to set, but it’s nicer chilled.
10. Lick the bowl. This is for environmental reasons. It makes the bowl easier to wash – less water wasted, less detergent going in the sea. I’m saying this while maintaining a completely straight face.

Enjoy!

PS. If you have seen the above mentioned previous post, you’ll know the photo of the Banoffee Pie left a lot to be desired! Here are some better ones!