I have written about DDL in detail in the previous posts. Dulche De Leche is nothing but condensed milk cooked to make it caramel like. This is one of the best discoveries when I fell in love with cooking. Adding DDL to a dessert just lifts it to another level. A few recipes on the blog that already use up this wonder ingredient:
DDL Brownies – my absolute favorite!
Making DDL from scratch is actually a tedious process. It is no fun cooking the tin for a few hours – 3 to 4 hours – soaked up in hot water on low flame. Instead, I use my trusted pressure cooker to do the job for me. It gets done so easily and you just need to leave it overnight to cool completely, to make it ready to use. But a few pointers before you make it:
- Since we are using a tin, make sure your pressure cooker is in the best condition. There should be no blockages in the whistle or elsewhere.
- Always put in the whistle only once you see vapor going up the hole – that means that the cooker is good enough and there is nothing blocking the path.
- Once done, do not open the cooker immediately. Allow the pressure to go off by itself.
- Open the lid and take out the hot tin using tongs, and then leave it on your counter top till it is completely cool. Then use it as required.
- The quality of the condensed milk and the cooking time determines the color of the DDL. If you are using brands like Nestle or Rainbow, the DDL normally has a good color. Local brands give a lighter color DDL. Likewise, if you need a lightly colored and flowy colored DDL, cooking for 30 minutes will do, but for a thicker, dark colored DDL, you can cook upto an hour. Basically, the more you cook, the thicker it gets.
Once you make the DDL, either you can lick it direct from the can – it is addictive, mind you! – or utilize it in making some amazing desserts and cakes, some that I have already shared above. Or else why not whisk it into your coffee? The inspiration to make this came from here – do check out her blog for some amazing recipes! From the first time I tried, there was no looking back. Any time I have DDL leftover in my fridge, it gets converted into this coffee. Not necessarily you need to have it hot, you can even have it cold and it tastes equally amazing! I suggest making this especially when you have coffee lovers hoping in as your guests. The toffee flavored drink is definitely going to be a big hit with them… 🙂
- FOR DDL:
- 1 can condensed milk
- FOR DDL COFFEE:
- 1 cup water
- 1 heaped tsp instant coffee
- 3 tbsp DDL
- For making the DDL, remove the label of the condensed milk can.
- Keep it inside a good pressure cooker and fill water upto 3 inches over the can. The can should literally be sunk in the water.
- Close the lid of the cooker without the weight. Keep it on medium-high flame.
- Once you see vapor coming from the valve, put in the weight and wait for it to whistle. Allow 3 whistles on high and then keep on low flame. Keep the cooker on for 30 minutes for a gooey DDL and for a thicker DDL, upto 60 minutes.
- Switch off and allow it to cool completely - not only the pressure is gone, but the cooker has to come to room temperature.
- Open the lid of the cooker, pull out the can and leave it on the kitchen top till it is totally cool to use.
- Use as required and store the remaining in a clean glass jar in the refrigerator. It normally won't last for too long!
- To make the coffee, whisk in the ingredients and allow to heat. The DDL will melt and mix in with the heat.
- As soon as it comes to boil, switch off and pour back and forth into your cup around three times.
- Serve immediately!