I use a method from David Lebovitz, found here. And since Mr. Lebovitz lives in France, I used a can of sweetened condensed milk I picked up when we visited France this summer (just for fun and laughs). It's great to visit different countries and pick up fun souvenirs, like..... cans of sweetened condensed milk.
Dulce de Leche or Confiture de Lait by David Lebovitz
Adapted from The Perfect Scoop (Ten Speed Press)
Preheat the oven to 425° F (220° C). Pour one can (400 gr/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate. Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.
Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.
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