Learn how to make dulce de leche, also called confiture de lait, by slowly caramelizing sweetened milk into a smooth, rich spread. Includes texture, colour and safe handling tips.
After simmering, remove the vanilla pod and stir the milk regularly. Keep an eye on the pot as the milk will reduce quite a lot. You don't want to have a skin forming at the top. After 15 minutes, constantly and let the milk reduce until you reach the you are looking for. The mixture should nicely coat the back of a wooden spoon.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Taste as you build this dish and adjust the seasoning at each stage — that habit alone will improve almost anything you cook. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
