a) had entered a muffin competition
b) was searching frantically for the origins of Dulche de Leche in my grand-mother's battered cookery book. Mémé had no connection with Argentina or anywhere else further than 1km away from her flat.
c) cooking a cheese-cake for poor Bob and June who need cheering up.
All this, in a happy jumble with no particular order.
Let's, at least try to put back some chronology , as I was reading Sophie's blog, something was really nagging me, I had seen a similar recipe before a long time ago. Then in a flash it came to me, Confiture de lait mais c'est bien sure: Mémé 's book.
Mémé 's book has neither cover nor back, so no way to know what it is called or when it was published. Further research dated the first recipe to the 14th century, place it in Normandy, so dulce de leche might have originated in France, but it has dropped in popularity when in Argentina it is staple foods.
If there is an easy way, take it. So the next day I set to cook
- Place unopened can(s) of sweetened condensed milk in a sauce pan, covered with water.
- Bring to a boil.
- Simmer for 3 hours IF it is not submerge the whole time, IT WILL EXPLODE, you have been warned.
- Leave it to cool before you open the can. IF you don't IT WILL POP OUT AND BURN YOU, this is a bit over-dramatic however though a really simple recipe it has to be handled with care.
The longer you cook it, the thicker it becomes, after 2 hours you can drizzle it, 3 hours is excellent consistency for cheese cake.
Now for the cheese cake, I found this recipe in "the hairy bikers ride again". I can confidently tell you that it taste delicious though I will not have the opportunity to taste it as it is all gone.
Dulce de Leche Cheesecake
- 400g Hobnobs (oat biscuits)
- 150 g melted unsalted butter
- 750g cream cheese
- 1/2 teaspoon vanilla extract
- 600g dulce de leche
- 2 eggs
- 2 tbs cornflour
- Preheat oven to 300°F (140°C).
- Put the Hobnobs cookies in a plastic bag and bash them into crumbs with a rolling pin
- Pour over the melted butter and mix well
- Press evenly into the bottom of a lightly buttered 23cm springform tin.
- With an electric mixer beat cream cheese, the dulce the leche, your vanilla
- add the eggs when at the time
- Finally beat in the cornflour
- Pour the mixture on the top of the biscuit base
- Bake for 1h30 min. When cool, remove from the tin, grab a piece for you and serve.