How to Make Dulce De Leche in an Alto-Shaam Cook & Hold

Make this amazing dulche de leche overnight without constant monitoring and stirring.

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How to Make Dulce De Leche in an Alto-Shaam Cook & Hold Recipe
12 Steps
Ingredients
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1
Measure the sugar into a large sauce pot.

Measure the sugar into a large sauce pot.

2
Add the whole milk.

Add the whole milk.

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3
Measure the baking soda into a small mixing bowl.

Measure the baking soda into a small mixing bowl.

4
Add the water and stir to dissolve.

Add the water and stir to dissolve.

5
Bring the milk and sugar to a simmer.

Bring the milk and sugar to a simmer.

6
Remove from the heat and stir in the baking soda mixture.

Remove from the heat and stir in the baking soda mixture.

7
The milk will immediately foam up. Let the foaming settle for a minute and then return the pot to medium heat.

The milk will immediately foam up. Let the foaming settle for a minute and then return the pot to medium heat.

8
Scrape the seeds from the vanilla bean and stir them into the milk.

Scrape the seeds from the vanilla bean and stir them into the milk.

9
Once the milk comes back to a simmer transfer it into a hotel pan. You could also add a cinnamon stick or star anise at this point if you would like.

Once the milk comes back to a simmer transfer it into a hotel pan. You could also add a cinnamon stick or star anise at this point if you would like.

10
Place the hotel pan in the Cook & Hold pre-heated to 325F. Cook for 5 hours at 325F and hold at 200F overnight 8-12 hours.

Place the hotel pan in the Cook & Hold pre-heated to 325F. Cook for 5 hours at 325F and hold at 200F overnight 8-12 hours.

11
A thin skin will develop on top during the cooking process. Peel back the corner and strain the liquid through a fine mesh strainer.

A thin skin will develop on top during the cooking process. Peel back the corner and strain the liquid through a fine mesh strainer.

12
Fill mason jars with the dulce de leche and keep refrigerated.

Fill mason jars with the dulce de leche and keep refrigerated.

Ingredients

½ Gallons Whole Milk 
2 Cups Granulated Sugar 
1 Teaspoon Baking Powder 
1 Tablespoon Water 
1 Tablespoon Vanilla Bean 
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