I posted how to make Dulce de Leche in the Pressure Cooker.  If you don’t have a pressure cooker or don’t want to boil unopened cans of sweetened condensed milk, this method is for you.

Dulce de leche is a wonderful topping for many desserts, as a dip for apple wedges and completely essential for my Banoffee Pie.

All you need is 2 ovenproof dishes, one bigger than the other. The sweetened condensed milk is cooked in a water bath in the oven. The water bath makes it so it doesn’t scorch and cooks more gently. When it is done cooking and has cooled down it has a texture like pudding. Give it a good whisk and it turns into luscious smooth and creamy dulce de leche.


  • 1 can (397 g) sweetened condensed milk.


Preheat your oven to 220C.

Open the can of sweetened condensed milk and pour it into the smaller of your shallow dishes. I use my lasagna dish for this. Cover the dish tightly with foil.

Put the dish with the milk into a bigger ovenproof dish. For this I use a roasting tray. Transfer the dishes to the oven and add boiling water to the outer dish till it comes halfway up the side of the smaller dish.

Bake for 2 hours, checking that the outer dish doesn’t boil dry.

Remove from the oven and set aside to cool to room temperature. Once the dulce de leche has cooled give it a good whisk.

Store in a tightly covered container in the fridge for 2 weeks or the freezer for 3 months.