This amazing little treat is super easy to make, and to be honest, you could add cooking time to make a really dark coloured dulce de leche, which is more traditional. Let’s put it this way, it would be hard to over cook it.
Serve with Aztec Brownies or just on its own! San Churros Chocolateria, eat your heart out!
This recipe also appears in the Mexican Fiesta ebook.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 x 395 Gram tin condensed milk
- As much water as needed
- 1 Teaspoon Pink Salt Flakes BUY
- 2 Teaspoons Vanilla Bean Paste BUY
- 2 Teaspoons Ground Cinnamon
- 600 Milliliters pure cream
Place tin of condensed milk (still in the tin) into the simmering basket and insert into Thermomix bowl. Add enough water to come almost to the rim of the tin at the top without overfilling the Thermomix bowl.
Cook 90 min/100°C/speed 3. Cool in the bowl completely.
Drain Thermomix bowl and dry. Remove the caramelised condensed milk from the tin and place into a container in the fridge until completely cold.
Place cold caramelised milk into the Thermomix bowl. Add the salt, vanilla and cinnamon.
Beat 30 sec/speed 8.
Add cream to bowl and whip 20-40 sec/Butterfly/speed 4 or until stiff peaks form.
Pour into container of choice to freeze for minimum 4 hours, preferably longer.