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Dulce de Leche on Toasted Pound Cake

Source of Recipe

From "Short and Sweet" by Gale Gand and Julia Moskin


Recipe Introduction

"Lovers of crème caramel must try this ridiculously simple recipe for dulce de leche, the luscious golden 'milk candy' that is popular all over Latin America and the Caribbean. Dulce de leche is made by caramelizing the natural sugars in condensed milk, which can be done right in the can! It's a very safe way to make caramel, and kids (and grownups) find it fascinating. The result is a smooth, creamy, *easy* caramel sauce. To make a thicker caramel filling for a cake or pastry, simmer the can for 1 ½ hours."

List of Ingredients

â—¦ 1 (14-ounce) can sweetened condensed milk
â—¦ 1 homemade or good-quality store-bought pound cake
â—¦ 1 pint chocolate or vanilla ice cream


Recipe

Remove the label from the can (do not open or puncture it). Stand the can up in a saucepan and cover it with water. Bring the water to a gentle simmer and simmer for 1 hour, refilling the pan with hot water as needed to keep the can covered. Let cool, then open the can and pour into a serving pitcher. The milk will be tan in color and look like smooth, creamy caramel sauce.

Just before serving, slice the pound cake and toast the slices lightly in the toaster. If necessary, warm the dulce de leche in the microwave to make it more pourable. Place each slice of cake on a serving plate, add a scoop of ice cream, and pour the dulce de leche over the top.

Makes 8 to 12 servings