Name: Sous Vide Dulce de Leche
Total time: 16 h 20 min
Cuisine: Central & South American
Ingredients: 1 vanilla bean; 1 (14 ounces/397 grams) can sweetened condensed milk; 1/4 teaspoon salt

Why This Recipe Works

Dulce de leche translates as “candy of milk.” Found throughout Latin America, it is used as a sweetener for candies, cakes, ice creams, cookies, and churros and as a topping for waffles and pancakes—even stirred straight into coffee. Typically, it is made by slowly cooking milk and sugar together for hours, until the mixture is light brown and possesses a caramel-like flavor. Dulce de leche can also be made by cooking unopened cans of sweetened condensed milk in a pot of boiling water or even in a pressure cooker. Textures vary from thick and fudgy to runny and smooth, but the principle remains the same: Heat accelerates the Maillard reaction, a chemical reaction between amino acids and reducing sugars, that gives many foods their distinctive browned, cooked flavor. This reaction happens quickly at high temperatures (as with searing a steak) but also occurs at lower temperatures—as low as 150°F/65.5°C. At these lower temperatures, it just takes more time. We decided to take advantage of this low, slow reaction by cooking our dulce de leche sous vide. Our version cooks for 12 hours at 185°F/85°C. The benefit? You don't have to worry about cooking a can lined with BPA, or, worse, risk having the can explode due to heat. And because we cook our dulce de leche in Mason jars, you can stir in whatever flavorings (vanilla, salt, cinnamon, just for starters) that you want before cooking.

Before You Begin

The seeds from a vanilla bean give the dulce de leche the deepest flavor, but 1 teaspoon vanilla extract can be substituted. You will need one 16-ounce Mason jar for this recipe. Be careful not to overtighten the jar before placing it in the water bath; it can cause the glass to crack. For more about sous vide cooking, refer to our sous vide guide.

Instructions

Using sous vide circulator, bring water to 185°F/85°C in 7-quart container.

Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds; reserve vanilla bean for another use. Combine vanilla seeds, condensed milk, and salt in 16-ounce Mason jar and seal; do not overtighten lid. Gently lower jar into water bath until fully submerged. Cover and cook for at least 12 hours or up to 16 hours. Serve warm or at room temperature.

to make ahead

Dulce de leche can be refrigerated for up to 7 days.