RUM DULCE DE LECHE (about two cups)
two 14 ounce cans sweetened condensed milk
1/3 cup dark rum
¼ teaspoon vanilla
1/8 teaspoon salt
- Preheat oven to 425*.
- Pour condensed milk into a 9 inch deep-dish pie plate and cover with foil. Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up the side of the pie plate. Bake milk in the middle of the oven until thick and golden, about 1-1/2 hours. Carefully remove pie plate from pan and cool completely.
- Add remaining ingredients to milk and whisk until smooth. Sauce may be made 2 days ahead and chilled, covered.
Grilled pineapple with vanilla ice cream and rum dulce de leche
from Gourmet Magazine, August, 1999