LenaBeena

Either in a pie pan in the oven, covered with foil and set in a shallow pan of water for 2 hours at 435 degrees, or in a pot on a stove burner simmering for 2 hours. Said to make caramel sauce. Has anyone tried this? Thanks. (I love caramel apples in the autumn!)

charley26

Yes, it works, I have done it in a pan on the hob. Just be careful when taking it out of the pan. Just the thing to have for banoffee pie!

bakermom

I did this a couple years ago. When it was "caramelly" enough I transferred it into smaller jars. Then put a jar and a large apple in a clear cellophane bag , tied with a pretty bow. Gave as gifts-apple and caramel dip- was a big hit

https://barefeetinthekitchen.com/eas...ulce-de-leche/

ChesKat

also great poured into graham crackers crust and put in freezer. still gooey when frozen, cut and eat.

LenaBeena

Please tell us all about banoffee pie!

JJBlaine

I use sweetened condensed milk to make flan. My grandmother, who was born and raised in Mexico, then came to the US and opened several restaurants, taught me. My family loves it so much, I not only have to serve it at every family dinner, I have to make several extras for them to take home!

First, heat about a quarter cup of sugar in a skillet until it melts and is a caramel brown color. Immediately pour it into a baking dish and swirl the pan to coat most, if not all of the bottom. (I actually skip this step when I'm making flan just for myself, because although I do like the custard itself, I'm not a fan of caramelized sugar. But, for the family, I have to make it just like "abuela" (grandmother), or I'd have a mutiny, lol.)

Pour one can of sweetened condensed milk into the blender. Add a teaspoon each of ground cinnamon and vanilla. Using the empty sweetened condensed milk can to measure, add 1 can each of milk and eggs (usually between 4-7 eggs, depending on the size of the eggs).

Pour into the caramel coated baking pan, cover with tin foil, and either bake at 350 in a water bath, or simmer on the cooktop in a double boiler, for about an hour. Chill and serve.

notmorecraft

I place the unopened can in a pot of boiling water, cook n a rolling boil, topping up water as necessary to keep can covered for 2 hours and take it out let it cool and instant caramel.

Watson

JJBlaine...what size baking dish?

Watson

illinois

I saw this on Facebook but do it in the crockpot. It suggested putting the can in but I transferred it to a canning jar with lid so I could see if it had changed color and I wondered, too, if the can would bulge. The recipe online says 8 hrs on low in a crockpot but mine is older and it took longer. The instructions mentioned that the lid might seal but that does not make it safe for storing outside the refrigerator. Use for dipping apples!

NJ Quilter

My MIL did this for whatever dessert for all of her holiday dinners. She did hers in a pot on the stove for the 2 hrs. Makes yummy stuff! As someone else mentioned...graham crackers with a bit of vanilla ice cream and the caramel sauce......mmmmm!