What is your favorite part of a meal? Mine is definitely dessert. Especially, when we are having a dessert like Dulce de Leche. Surprisingly, this dessert isn’t too hard to make. Yes, you will be spending some time in the kitchen but it isn’t anything that you can’t handle.
I am so excited to have found this yummy Ducle de leche dessert on The Frugal Chef YouTube channel. I love making new things and this dessert seriously impressed my in-laws. We all know how critical in-laws can be, right? Right. Well, they loved this stuff! My husband told me he was surprised his mother liked it because generally she is a very picky woman and super hard to please. I went into the kitchen and gave myself a pat on the back LOL!
BASE FOR CHOCOLATE:
6 TBS (44 grams) Toll House cocoa powder bitter
1 TBS (14 grams) Kerrygold unsalted butter
1 TBS (12.5 grams) Domino sugar
2/3 cup (155 grams) whipping cream
1 teaspoon (5 ml) McCormick vanilla extract
12 vanilla wafers (we used Maria cookies)
Place all the ingredients, except vanilla extract and wafers, in a double boiler and stir constantly.
Add vanilla once the chocolate begins to thicken and continue stirring until the chocolate has the consistency of a paste.
Cover the bottom of a 11×7 inch (28 x 18 centimeters) dish with the vanilla wafers. Place the chocolate paste on top and spread it out.
Allow it to cool and harden.
FOR THE FILLING:
4 egg yolks
1 – 12 oz. (354 ml) can evaporated milk
1 cup (304 grams) dulce de leche
1 tsp. (5 ml) vanilla extract
1 cup (125 grams) chopped nuts – you can use almonds, hazelnuts or grated coconut if you like
Beat the egg yolks in another bowl until thick and pale. This will take about five minutes and is a very important step.
Put the evaporated milk and the dulce de leche in a saucepan and mix well. Add a teaspoon of vanilla extract and start stirring over low heat. Stir constantly because evaporated milk tends to stick to the bottom of the pot. Stir until the milk and dulce de leche are well incorporated and the mixture is almost boiling.
Slowly add the beaten egg yolks to the mixture and stir continuously. Work over very low heat and continue stirring until the mixture thickens. Do not allow it to boil because your eggs will scramble.
Turn off the heat once it thickens and it wants to start boiling. Continue stirring for a few minutes as the pot is hot and the custard might stick to the bottom. Pour the hot custard over the solidified chocolate and the wafers and spread it out evenly.
Allow the filling to cool for about 15 minutes. It will thicken as it cools down.
Add the chopped nuts over the mixture in a uniform layer and let it cool down completely. Cover the pan with plastic wrap and place it in the freezer for a minimum of 6 hours or up to overnight.
FOR TOPPING:
1 cup (235 grams) cold heavy whipping cream
3 tablespoons (57 grams) sweetened condensed milk
1 teaspoon (5 ml) vanilla
Ground cinnamon
Beat the cream until it begins to thicken and form peaks.
Add vanilla and continue beating until you have a firm cream stiff peaks.
Fold the condensed milk into the cream with a spatula. Do not beat it in.
Remove the dessert from the freezer and add the whipped cream. Spread it well over the dessert and sprinkle the top with some ground cinnamon for color.
Return the dessert to the freezer for about twenty to thirty minutes before serving. If you want to make this dessert for the next day, freeze it and remove it from the freezer about thirty minutes before serving. Do not leave it in the sun.
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Quick Tip: This dessert is best served chilled.
Recipe and image courtesy of The Frugal Cook and Youtube.
