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Lavender Dulce De Leche

Lavender Dulce De Leche


If you've never had dulce de leche you're in for a treat. Making this is as easy as boiling water, but it does require patience. The process takes three hours of monitored boiling followed by an overnight wait but the results are worth it. The texture of dulce de leche is velvety smooth and not as tacky as caramel, but with and equally rich flavor. The French lavender shines and is brightened with the salty crunch from the fleur de sel. Swirl some into your lattes, dollop on desserts and even go savory on glazed ham. Or eat it on bread as shown here. It's all good.

Ingredients

Preparation

  1. Remove the wrapper from the can of condensed milk and select a pot that is at least 2 inches taller than the can.
  2. Put the can in the pot and add water to completely cover the can. Bring to a low boil and continue cooking for 3 hours, continually adding water so that the can is always submerged. This is an important bit- make sure the can is ALWAYS submerged. Keep a kettle of hot water standing by so you can add as needed.
  3. After 3 hours, remove the can and allow it to cool completely before opening it.
  4. Open the can and admire your dulce de leche!
  5. Stir in the lavender and salt, and let it infuse overnight at room temperature. Use it right away or store in the refrigerator.

Notes

Tasty in coffee, on toast, ice cream, apples or Earl Grey. 

Refrigerate the dulce de leche after the lavender infusion. 

Check out our dulce de leche stuffed crepes recipe. 

Comments

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Lavender Flowers
$4.50
1 oz bag

Lavender Dulce De Leche

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If you've never had dulce de leche you're in for a treat. Making this is as easy as boiling water, but it does require patience. The process takes three hours of monitored boiling followed by an overnight wait but the results are worth it. The texture of dulce de leche is velvety smooth and not as tacky as caramel, but with and equally rich flavor. The French lavender shines and is brightened with the salty crunch from the fleur de sel. Swirl some into your lattes, dollop on desserts and even go savory on glazed ham. Or eat it on bread as shown here. It's all good.

Jamie Aragonez