the condensed milk site advises as follows: For an easy caramel topping or dip simply heat Eagle Brand using the following directions. For safety reasons heating the unopened can (an old cooking method) is NOT recommended. Instead use one of the following methods. OVEN METHOD; Pour 1 can Eagle Brand sweetened condensed milk into 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425º for 1 1/2 hours or until thick and caramel colored. STOVETOP METHOD; Pour 1 can Eagle Brand sweetened condensed milk into top of double boiler; place over boiling water. Over low heat simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth. MICROWAVE METHOD; Pour 1 can Eagle Brand sweetened condensed milk into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 26 minutes or until very thick and caramel-colored stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes the last 4 to 10 minutes. CAUTION: NEVER HEAT UNOPENED CAN. my mom used to make this and after it cooled in the can she sliced it thinly and put between two rings of canned pineapple and whipped cream on top...delicious! They seriously advise against heating the unopened cans these days because of safety concerns.
Yum!! We cut the recipe in fourths and used just one can of sweetened condensed milk and had more than enough to generously fill 30 little (2" diam.) phyllo dough pastry cups. It's really exciting to see what's in the can after it has cooled! The flavor from the chopped up cherries is so slight (I think you could use cherry juice.) but really complements the almonds' flavor. Enjoy!!
This recipe has been in my family (The Sefton's) for generations. We enjoy this dessert with a slight variation...when the can is cooled just open both ends with a can opener and slide the caramel out slice it and put it on top of canned pineapple. Top with cool whip and a cherry. Yummmmmm.
Yum! I make mine using a pressure cooker filled with as much water as the cooker allows and bringing to full steam then lowering to mild rocking for about 45 minutes. Cuts the cooking time way down and makes excellent dulce de leche. I have never had an exploding problem but I suppose you must check to make sure there is water at all times and never ever leave it unattended.
As an old person but a new cook I was confused by the (4) pints of heavy whipping cream. I thought I was making more of a parfait than a pudding cup. Even so I substituted Hershey Kisses w/Almonds and strawberry slices (the family doesn't like cherries) and what came out was perfect. My presentation was confused but the compliments were endless. Family rates it at "best" dessert.
It was good but nothing to write home about. I think you really have to like caramel to like this dessert. I used pecans and chocolate chips instead of cherries. I love the caramel by itself! I think it will be good on icecream and I will make it again for that purpose.
It's pretty good the carmal made with the sweetened condensed milk is from Argentina and is called "Dulce de Leche" (Milk Candy) the whipped cream makes it extremely rich so it's ooooyeee good overall I like it:)
Only for those with a SERIOUS sweet tooth! I thought I was one until I tried this desert.
This is one of my favorite desserts. My Aunt Caridad used to make it while she was still alive and I just loved the rich creamy caramelly taste. This is a dessert which is made in many Latin countries. The way I prefer to eat it is after it has boiled in the can let it cool (first cool it in cold water then in the fridge) cut both ends of the can and let it plop onto a plate. It will be nice and firm. It's very very rich and a small portion will do. I'm Cuban and this is defenitely a Cuban favorite.
