From the page: The can that yields music, cooking and art
Idea 1
Dulce de leche in the can itself
This is the technique of grandmothers' kitchens and old confectioneries: cooking the condensed milk slowly inside its own can. The heat breaks down the sugar crystals and darkens the milk, transforming it into creamy dulce de leche without stirring anything.
What you need
- A sealed condensed milk can, with the label removed
- A deep pot
- Enough water to cover the entire can
- A stove on low heat
How to make it
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1
Remove the label from the can so you can track the color of the sweet through the lid, which stays visible in the pot.
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2
Lay the can on its side at the bottom of the pot and cover it completely with water — this way it doesn't vibrate and there's no risk of it exploding if the water runs low.
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3
Place over low heat and keep the water always covering the can, topping up with hot water when needed; letting the water run out is the only real danger of this recipe.
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4
Cook for 2 hours for a lighter sweet and 3 hours for a dark, rich one — the longer it cooks, the more intense the flavor.
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5
Turn off the heat and let the can cool COMPLETELY in the water before opening; opening it hot can cause a jet of hot sweet.
Finishing touches
The sealed sweet keeps for weeks in the fridge. Use it to fill cakes and pies, or serve it simply with fresh cheese.
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