How to make dulce de leche in an alto-shaam cook & hold

Make Dulce De Leche in an Alto-Shaam Cook & Hold

87
STEPS
INGREDIENTS
Measure the sugar into a large sauce pot.

Measure the sugar into a large sauce pot.

Add the whole milk.

Add the whole milk.

Measure the baking soda into a small mixing bowl.

Measure the baking soda into a small mixing bowl.

Add the water and stir to dissolve.

Add the water and stir to dissolve.

Bring the milk and sugar to a simmer.

Bring the milk and sugar to a simmer.

Remove from the heat and stir in the baking soda mixture.

Remove from the heat and stir in the baking soda mixture.

The milk will immediately foam up. Let the foaming settle for a minute and then return the pot to medium heat.

The milk will immediately foam up. Let the foaming settle for a minute and then return the pot to medium heat.

Scrape the seeds from the vanilla bean and stir them into the milk.

Scrape the seeds from the vanilla bean and stir them into the milk.

Once the milk comes back to a simmer transfer it into a hotel pan. You could also add a cinnamon stick or star anise at this point if you would like.

Once the milk comes back to a simmer transfer it into a hotel pan. You could also add a cinnamon stick or star anise at this point if you would like.

Place the hotel pan in the Cook & Hold pre-heated to 325F. Cook for 5 hours at 325F and hold at 200F overnight 8-12 hours.

Place the hotel pan in the Cook & Hold pre-heated to 325F. Cook for 5 hours at 325F and hold at 200F overnight 8-12 hours.

A thin skin will develop on top during the cooking process. Peel back the corner and strain the liquid through a fine mesh strainer.

A thin skin will develop on top during the cooking process. Peel back the corner and strain the liquid through a fine mesh strainer.

Fill mason jars with the dulce de leche and keep refrigerated.

  • 1/2gal Whole Milk
  • 2.0c Granulated Sugar
  • 1.0tsp Baking Powder
  • 1.0Tbsp Water
  • 1.0Tbsp Vanilla Bean