The flavour becomes sweeter and more rich, while the texture becomes sticky almost like toffee. This confection can be used in plenty of desserts such as cakes and trifles.
What you need:
For the base:
2 packets Marie biscuits
1 tbs instant coffee powder
1cup warm water
For Dulce de leche:
1 can condensed milk
1 cup fresh cream
2 cups milk (an additional half cup for corn flour mixture)
2 tbs cup corn flour
Dissolve sugar and coffee powder in warm water. Dip each. Marie biscuit in the prepared decoction and arrange about 3 layers in a wide pudding dish. Refrigerate as you prepare the topping.
Without opening the condensed milk can, place it in a pressure cooker filled with water. Ensure that the can is completely immersed is water. Cook with the weight on on high flame till the first whistle, cook on low flame for 20 minutes thereafter. Remove the can from the cooker only after the cooker has completely cooled down.
Open the condensed milk can after cooling. You will notice that the colour of the milk has changed to brown. In a heavy bottom pan, pour this mixture, cream and milk cook until well combined and there are bubbles.
In a separate cup, dissolve 3tbs of corn flour in milk to make a smooth paste. Pour this mixture into the milk and cream concoction and stir briskly. Add sugar if needed. Keep stirring until the mixture reaches a thick consistency.
Remove the biscuit base from the fridge. Pour the dulce de leche mixture over the biscuit layer evenly. Refrigerate again for about 2 hours. Decorate and top with chocolate shavings, nuts or chocolate sauce.