Can I make the dulce de leche ahead of time?
Yes, dulce de leche can be made up to a week in advance and stored in an airtight container in the refrigerator.
DESSERT
Ecuadorian Caramelized Figs with Milk Caramel (Dulce de Leche con Higos)
Savor the authentic taste of Ecuador with this delightful dessert, pairing succulent, caramelized figs with a luscious, homemade milk caramel. This elegant yet straightforward treat beautifully showcases the figs' natural sweetness.
HOW TO MAKE IT
Let's cook.
01
Prepare the figs by washing them thoroughly and removing the stems. Cut each fig in half.
02
In a medium saucepan, combine the 1/2 cup granulated sugar and 1/4 cup water. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Continue to boil without stirring until the syrup turns a deep amber color, about 5-7 minutes.
03
Carefully add the halved figs to the caramelized sugar syrup. Reduce the heat to medium-low and simmer for 10 minutes, gently stirring occasionally, until the figs are tender and coated in the caramel. Remove from heat and set aside.
04
For the dulce de leche, pour the sweetened condensed milk into a heatproof glass jar or can (if using a can, ensure it's unopened and label-free). Place the jar in a large pot and fill the pot with water until it covers the jar by at least 1 inch.
05
Bring the water to a gentle simmer over medium heat. Cook for 2 hours, ensuring the water level remains above the jar at all times by adding more hot water as needed. The milk will transform into a thick, golden-brown dulce de leche.
06
Carefully remove the jar from the hot water and let it cool completely before opening. Once opened, stir in the 1/2 teaspoon vanilla extract until well combined.
07
To serve, arrange the caramelized figs on a plate and generously drizzle with the homemade dulce de leche. Serve warm or at room temperature.
About This Recipe
Savor the authentic taste of Ecuador with this delightful dessert, pairing succulent, caramelized figs with a luscious, homemade milk caramel. This elegant yet straightforward treat beautifully showcases the figs' natural sweetness.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a quicker dulce de leche, you can use store-bought. When caramelizing sugar, do not stir once it boils; swirling the pan is fine. Watch it closely as it can burn quickly.
Easy Substitutions
If fresh figs are unavailable, dried figs can be rehydrated in warm water for 30 minutes before caramelizing. You can substitute the vanilla extract with a pinch of cinnamon or a few drops of almond extract for a different flavor profile.
Storage & Reheating
Store leftover caramelized figs and dulce de leche separately in airtight containers in the refrigerator for up to 3 days. Reheat figs gently in a saucepan or microwave before serving.
Serving Suggestions
Serve this dessert with a scoop of vanilla bean ice cream, alongside a slice of mild, fresh cheese like queso fresco, or as a topping for plain yogurt or crepes.
Common Mistakes
Over-caramelizing the sugar for the figs can lead to a bitter taste; remove it from heat as soon as it reaches a deep amber. Not keeping the condensed milk can submerged during cooking can cause it to explode, which is dangerous. Opening the condensed milk can while it's still hot can also be dangerous due to pressure buildup. Not cooling the dulce de leche completely before opening can result in a thinner consistency.
Frequently Asked Questions
What kind of figs are best for this recipe?
Any fresh, ripe figs work well, such as Black Mission, Brown Turkey, or Kadota figs. Choose figs that are soft to the touch but not mushy.
Can I use a pressure cooker for the dulce de leche?
Yes, a pressure cooker can significantly reduce the cooking time for dulce de leche, typically to about 30-45 minutes. Always follow your pressure cooker's manufacturer instructions for safe use.
MORE TO KNOW
Making dulce de leche from sweetened condensed milk is a traditional method that yields a wonderfully rich and creamy result. The slow cooking process allows the sugars in the milk to caramelize, developing complex flavors and a beautiful golden hue. Always ensure the can or jar is fully submerged in water to prevent it from exploding. If using a can, remove the label first. The figs absorb the caramel beautifully, creating a tender texture and intensified sweetness that pairs perfectly with the milky caramel.
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