Cuisinart MSC-600 Instruction Booklet - Page 15

Dulce de Leche, Dulce de Leche Bread, Pudding - cooking pot

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Dulce de Leche Although this is readily available in most supermarkets, it is quite simple to make your own. The longer you cook it, the richer and more concentrated the caramel flavor gets. Setting: Brown/Sauté Makes about 1½ cups 2 cans (13 ounces each) nonfat sweetened condensed milk pinch sea or kosher salt ½ teaspoon baking soda 1. Put all of the ingredients into the cooking pot of the Multicooker. 2. Set the unit on Brown/Sauté at 350°F to bring mixture to a boil, stirring frequently. Once mixture just comes to a boil, reduce heat to 250°F so that there is a constant low simmer. Keep pot uncovered and while stirring occasionally, allow to simmer until caramel-colored and thickened, about 1 to 1½ hours. 3. Switch to Slow Cook on Warm if serving immediately, or bring to room temperature and store in refrigerator if using at a later time. /VUSJUJPOBMJOGPSNBUJPOQFSTFSWJOH UBCMFTQPPO  $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH Dulce de Leche Bread Pudding This dessert is definitely for the sweet tooth. While you can purchase dulce de leche from most grocery stores, we found that homemade is the way to go when it is the center of your dish. Setting: Slow Cook Makes ten to twelve 1-cup servings nonstick cooking spray 1 loaf (1 pound) challah bread, cut into 1- to 2-inch cubes 2 cups whole milk 1 cup heavy cream 4 large eggs, beaten 1 teaspoon pure vanilla extract ¾ cup dulce de leche, plus 2 tablespoons (see previous recipe), divided ¼ teaspoon table salt ¼ to ½ teaspoon ground cinnamon 1. Lightly coat the cooking pot of the Multicooker with nonstick cooking spray. 2. Put the bread cubes into the prepared pot. 3. In a medium bowl combine the milk, cream, eggs, vanilla, ¾ cup dulce de leche, salt and cinnamon. Whisk until frothy. Slowly pour the egg mixture over the bread mixture. Press down on the bread to make certain all of it is submerged. 4. Select Slow Cook on High for 4 hours. 5. Once the time has elapsed, turn unit off and drizzle the remaining 2 tablespoons of the dulce de leche on top of the pudding. 6. Serve immediately with freshly whipped cream. Nutritional information per serving CBTFEPOTFSWJOHT  $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH 29

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29
Dulce de Leche
Although this is readily available in most
supermarkets, it is quite simple to make your
own. The longer you cook it, the richer and
more concentrated the caramel flavor gets.
Setting: Brown/Sauté
Makes about 1½ cups
2
cans (13 ounces each) nonfat
sweetened condensed milk
pinch sea or kosher salt
½
teaspoon baking soda
1.
Put all of the ingredients into the cooking
pot of the Multicooker.
2.
Set the unit on Brown/Sauté at 350°F to
bring mixture to a boil, stirring frequently.
Once mixture just comes to a boil, reduce
heat to 250°F so that there is a constant
low simmer. Keep pot uncovered and while
stirring occasionally, allow to simmer until
caramel-colored and thickened, about 1 to
1½ hours.
3.
Switch to Slow Cook on Warm if serving
immediately, or bring to room temperature
and store in refrigerator if using at a later
time.
Dulce de Leche Bread
Pudding
This dessert is definitely for the sweet tooth.
While you can purchase dulce de leche
from most grocery stores, we found that
homemade is the way to go when it is
the center of your dish.
Setting: Slow Cook
Makes ten to twelve 1-cup servings
nonstick cooking spray
1
loaf (1 pound) challah bread, cut into
1- to 2-inch cubes
2
cups whole milk
1
cup heavy cream
4
large eggs, beaten
1
teaspoon pure vanilla extract
¾
cup dulce de leche, plus 2
tablespoons (see previous recipe),
divided
¼
teaspoon table salt
¼ to ½ teaspoon ground cinnamon
1.
Lightly coat the cooking pot of the
Multicooker with nonstick cooking spray.
2. Put the bread cubes into the prepared pot.
3.
In a medium bowl combine the milk, cream,
eggs, vanilla, ¾ cup dulce de leche, salt and
cinnamon. Whisk until frothy. Slowly pour
the egg mixture over the bread mixture.
Press down on the bread to make certain all
of it is submerged.
4. Select Slow Cook on High for 4 hours.
5.
Once the time has elapsed, turn unit off and
drizzle the remaining 2 tablespoons of the
dulce de leche on top of the pudding.
6.
Serve immediately with freshly whipped
cream.
Nutritional information per serving