Watch F&W's Justin Chapple demonstrate chef Richard Blais's easy shortcut for dulce de leche.
Read the transcript of this video
I'm Justin Chapel from Food & Wine's test kitchen, and
I'm at the Food & Wine Classic in Aspen, hitting
up my favorite chefs for their mad genius tips. That
is mad genius! I am with Richard Blaze, Top Chef
All-Stars champion. You use such incredible cooking techniques. But what
I wanna know is do you have one that everyone
can use at home? yes I'm usually thinking outside the
box, but for this tip I'm thinking inside of the
can. Sweetened condensed milk cooked in the can turns into
dulce de leche. What? It's mad genius? You don't even
take it out of the can. That is incredible. I
can't wait to get back to the test kitchen and
check it out for myself. [BLANK_AUDIO] Richard's tip has been
around a long time. But some people don't know about
it. And it truly is mad genius. What we're gonna
do is start with a can of sweetened condensed milk.
And just to show you what it looks like in
the beginning, I'm gonna pour a little into this bowl.
It looks delicious now, but just wait. All you've got
to do is take a sealed can of sweetened condensed
milk And you're going to lower it into a pot
of simmering water. You're gonna wanna gently simmer it for
about two hours. [MUSIC] I've let this condensed milk cook
for two hours. I took it out of the water
and I let it cool completely, and now the magic.
I'm gonna use a can opener and open the can.
[MUSIC] Holy moly. Look at that. Oh my gosh. It's
thick and it's caramelly and just delicious. And the best
part is eating it. Now, I love to eat it
on crispy toast. Take a little spoonful and smear it
across. People spend upwards of $10 on this stuff and
I made it for a fraction of the cost. It's
like a mash up of breakfast and dessert. That's some
good dulce de leche. This is mad genius. [BLANK_AUDIO]