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

Measure the sugar into a large sauce pot.

Add the whole milk.

Measure the baking soda into a small mixing bowl.

Add the water and stir to dissolve.

Bring the milk and sugar to a simmer.

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.

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.

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.

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