Ecuador Dulce de Leche Recipe: Ecuadorian dulce de leche is one of my favorite treats, and it’s easy to see why. This rich and creamy caramel is perfect for drizzling over desserts or enjoying by the spoonful. Making it at home is simple and rewarding, especially when you get to share it with family and friends.

In Ecuador, we often call it manjar, a word that means “delicacy.” The ingredients are basic—just milk and sugar—but the slow cooking process transforms them into something truly special. The deep, sweet flavor brings back memories of family gatherings and celebrations, making each bite a reminder of home.

If you’re ready to dive into the world of Ecuadorian desserts, this dulce de leche recipe will surely become a staple in your kitchen. It’s versatile, delicious, and a heartfelt addition to any dish you make.

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Cooking Techniques and Tips

When making Ecuadorian Dulce de Leche, choosing the right cooking method can greatly affect the texture and flavor. Each technique has its own advantages, so I’ll explain a few methods to help you get that perfect sweetness

Traditional Stovetop Method

For the traditional stovetop method, I use a heavy-bottom pot to heat 4 cups of milk and 1 cup of sugar. I add a pinch of baking soda to help with the cooking process and stir well.

I keep the heat on low to prevent burning, as this recipe requires patience. It usually takes around 1.5 to 2 hours of simmering, and I stir occasionally to avoid lumps. Once it thickens to a caramel-like consistency, I remove it from the heat.

For added flavor, I sometimes stir in 1 teaspoon of vanilla extract towards the end. It makes the Dulce de Leche rich and tasty!

Using a Pressure Cooker

Using a pressure cooker is the quickest way I’ve found to make Dulce de Leche. I take a can of sweetened condensed milk and place it in the cooker. I add water until it’s about an inch above the can.

I set the cooker to high pressure and cook for roughly 30 to 40 minutes. After that, I let the pressure release naturally. This method saves a lot of time and usually results in a thick, creamy texture.

Once done, I let the can cool before opening it. This prevents splatter and keeps me safe!

Ecuador Dulce de Leche Recipe

Customizing Your Dulce de Leche

There are many ways to personalize dulce de leche to fit your taste. I love experimenting with different flavors and ingredients to create unique twists on this classic dessert. Here are some suggestions.

Flavor Variations

One easy way to change the taste of dulce de leche is by adding flavors. Here are a few ideas:

Vanilla: A splash of vanilla extract adds warmth and richness.
Cinnamon: A teaspoon of ground cinnamon gives a spicy note that pairs wonderfully with the sweetness.
Sea Salt: Sprinkling a pinch of sea salt enhances the flavor and adds a delightful sweet-savory contrast.

I enjoy these additions, especially sea salt, which makes each bite even more enjoyable. Feel free to adjust the amounts based on your preference.

Alternate Ingredients

Switching up the ingredients can also make a big difference. Here are some alternatives to try:

Coconut Milk: Using coconut milk instead of regular milk creates a lighter, tropical flavor.

Sweetened Condensed Milk: For an easier method, I often use sweetened condensed milk. It simplifies the process and still results in a creamy texture.

By trying these alternate ingredients, I can develop different textures and flavors while making dulce de leche my own.

Ingredients For the Ecuador Dulce de Leche Recipe

Sweetened Condensed Milk

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Cooking Instructions For the Ecuador Dulce de Leche Recipe

Prepare for Baking

Preheat the oven to 400°F. Pour sweetened condensed milk into a shallow baking dish and cover tightly with foil.

Bake in a Water Bath

Place the covered dish inside a larger baking dish and set it on the oven rack. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the covered dish.

Bake and Adjust Consistency

Bake for 1 hour, then check. At this stage, it will be light brown and ready to use, but baking longer deepens the color and thickens the texture. For a drizzle, bake for 1 1/2 hours. For a spreadable consistency, bake for 2 to 2 1/2 hours. Replenish water as needed to prevent drying out.

Finish and Cool

Remove from the oven and whisk until smooth. It will thicken as it cools.

Ecuador Dulce de Leche Recipe

FAQ For the Ecuador Dulce de Leche Recipe

Question: What is the Ecuador Dulce de Leche recipe?
A: The Ecuador Dulce de Leche recipe is a traditional Ecuadorian dessert made by slowly cooking sweetened condensed milk until it turns into a smooth, caramel-like sauce. It is often used as a topping for desserts or as a filling for pastries.

Question: How do you prepare the Ecuador Dulce de Leche recipe?
A: To prepare the Ecuador Dulce de Leche recipe, you combine sweetened condensed milk with a pinch of baking soda and cook it over low heat while stirring continuously. The mixture will gradually thicken and turn a golden caramel color, ready to be used in various dishes.

Question: What are the main ingredients in the Ecuador Dulce de Leche recipe?
A: The main ingredients in the Ecuador Dulce de Leche recipe are sweetened condensed milk and a pinch of baking soda. Some variations may include vanilla or cinnamon for added flavor.

Question: Can I make the Ecuador Dulce de Leche recipe without sweetened condensed milk?
A: While sweetened condensed milk is the key ingredient in the Ecuador Dulce de Leche recipe, you can substitute it with regular milk and sugar. However, the texture and flavor may differ slightly, and it will take longer to achieve the same consistency.

Question: What dishes pair well with the Ecuador Dulce de Leche recipe?
A: The Ecuador Dulce de Leche recipe pairs well with a variety of desserts such as cakes, ice cream, or pastries. It can also be spread on toast or used as a filling for alfajores or empanadas for an extra layer of sweetness.