This is like trying to bake a cake without flour or sugar, especially since I don't know what I'm doing. I had Dulce De Leche, Bavarian Cream, TFA regular RY4 that has hardly any caramel that I can taste. I figured the DDL would make up the difference...I mixed 8% Ry4, 3% each of the BC & DDL...gave it a hot bath, shake and vape and it is very promising. Smooth, creamy, milky with an ultra subtle sweetness...it just seems a little light on flavor...now my delima...do I increase the percentages or is there an additive/substitutes that will make the flavors pop more...
And then I got to thinking about how DIY'ers go about creating certain recipes...just by the association of complementing flavors? and my maybe far-fetched idea was that they actually followed cooking/dessert/beverage recipes...am I crazy or is there anything to this theory? I looked at a few dessert recipes and could kind of visualize how someone could determine flavor percentages by the measurements in the ingredients.
In search of some sort of information on Dulce De Leche, I stumbled upon this little article that for me put some ideas in my head as far as matching flavors. Therefore I think (know) there is a whole lot more to perfecting DIY than I had realized...
BACK BEFORE DULCE DE LECHE became ubiquitous in the dessert world, I had my first taste at my friend Zoës house. It was a recipe she had learned from her Chilean ex-mother-in-law and couldnt wait to make for me. The thick caramel pudding was nutty, smooth on the tongue and unlike any other Id had.
At the time it seemed thrilling, mysterious ... dangerous, even, since the method called for boiling a can of sweetened condensed milk for hours, hoping it didnt explode.
Ive always stuck by that method, which is traditional in much of Latin America, even though I learned long ago that you can also make dulce de leche by pouring the condensed milk into a saucepan and letting it simmer it for a few hours. So when I recently decided to try replacing the cows milk with coconut milk, I wanted to see if I could use the same boil-in-a-can technique.
I used canned sweetened cream of coconut, the kind of stuff youd blend into a piña colada. After two hours of rattling around the saucepan, I opened the can. It looked completely unchanged: white, syrupy, not at all caramelized. Clearly I needed another approach.
It took five more attempts before I got something with the color and texture of regular dulce de leche, but with a deep coconut flavor. It also happens to be dairy-free. The trick turned out to be a simple combination of unsweetened coconut milk and dark brown sugar, simmered for hours. (Note that the timing can vary widely, depending on your stove and your pan, so keep an eye on it.)
No matter what kind of milk you use, dulce de leche is definitely for people with an oversize sweet tooth. To keep it from becoming too cloying, I like to serve it with something tart. Here I use tender cubes of caramelized pineapple. But fresh pineapple, grapes or citrus fruit would also work. Then to finish the dish, I sprinkle it with toasted coconut and a few flakes of sea salt to add complexity and crunch. Its a very elegant presentation.
And then I got to thinking about how DIY'ers go about creating certain recipes...just by the association of complementing flavors? and my maybe far-fetched idea was that they actually followed cooking/dessert/beverage recipes...am I crazy or is there anything to this theory? I looked at a few dessert recipes and could kind of visualize how someone could determine flavor percentages by the measurements in the ingredients.
In search of some sort of information on Dulce De Leche, I stumbled upon this little article that for me put some ideas in my head as far as matching flavors. Therefore I think (know) there is a whole lot more to perfecting DIY than I had realized...
BACK BEFORE DULCE DE LECHE became ubiquitous in the dessert world, I had my first taste at my friend Zoës house. It was a recipe she had learned from her Chilean ex-mother-in-law and couldnt wait to make for me. The thick caramel pudding was nutty, smooth on the tongue and unlike any other Id had.
At the time it seemed thrilling, mysterious ... dangerous, even, since the method called for boiling a can of sweetened condensed milk for hours, hoping it didnt explode.
Ive always stuck by that method, which is traditional in much of Latin America, even though I learned long ago that you can also make dulce de leche by pouring the condensed milk into a saucepan and letting it simmer it for a few hours. So when I recently decided to try replacing the cows milk with coconut milk, I wanted to see if I could use the same boil-in-a-can technique.
I used canned sweetened cream of coconut, the kind of stuff youd blend into a piña colada. After two hours of rattling around the saucepan, I opened the can. It looked completely unchanged: white, syrupy, not at all caramelized. Clearly I needed another approach.
It took five more attempts before I got something with the color and texture of regular dulce de leche, but with a deep coconut flavor. It also happens to be dairy-free. The trick turned out to be a simple combination of unsweetened coconut milk and dark brown sugar, simmered for hours. (Note that the timing can vary widely, depending on your stove and your pan, so keep an eye on it.)
No matter what kind of milk you use, dulce de leche is definitely for people with an oversize sweet tooth. To keep it from becoming too cloying, I like to serve it with something tart. Here I use tender cubes of caramelized pineapple. But fresh pineapple, grapes or citrus fruit would also work. Then to finish the dish, I sprinkle it with toasted coconut and a few flakes of sea salt to add complexity and crunch. Its a very elegant presentation.
