Delicious Caramel Sauce With Just One Ingredient!!
Hi everyone, found this recipe for the most divine Caramel Sauce using just ONE INGREDIENT! Yes, just one ingredient. I couldnít believe it either when I read it.
When I think back to my many attempts to make a caramel sauce with burns to my hands to accompany it,, Too dark, too thick, no good. grrrrr.So as soon as I saw this I thought...never! But itís true, and it tastes like heaven.
All you need is one 14oz tin of Condensed Milk (not evaporated milk).
Preheat your oven to 425F/210C/Gas 7/Fan 190.
Pour the whole tin of Condensed Milk into a small glass dish with sides or a pie dish with sides.
Place this dish into a larger dish like a roasting tin, and fill the roasting tin with hot water until it reaches half-way up the glass/pie dish.
Cover the glass/pie dish snugly with foil and cook for 1 hour 15 minutes. Check now and again to ensure water level remains half-way up the glass/pie dish.
Once the Caramel is nicely browned and caramelised, remove from the oven and let it cool.
Once cooled, whisk it until smooth.
Store in the Fridge until ready to use. Either microwave in one minute blasts until it is as warm or hot as you wish, or warm gently in a water bath with hot water. Up to you.
This Caramel tastes absolutely YUM! Iíve already used it to top Brownies and as a topping for Vanilla Ice-Cream.
As a footnote: this Caramel is apparently very popular in France to put on left-over Croissants later in the day. The correct name for it is Dulce de Leche (Argentinian/Brazilian) or Confiture de Lait (France) and can always be found in their Patissieres.
If you would like to see the professional recipe - please look at www.davidlebovitz.com/dulce-de-lechec
The photographs of this one ingredient Caramel Sauce will surely convince you to go for this dish.