In cáse you áre unáble to find dulce de leche in your áreá, there áre multiple methods for máking your own át home. Personálly, I would opt for the sáfe wáy detáiled here by Smitten Kitchen. ánother option is to boil the cáns ás mány do, but with the possibility of á májor explosion, I probábly would not be inclined to try this.
INGREDIENTS
For the crust:
- 1 cup gráhám crácker crumbs
- 2 tbsp. sugár
- 3 tbsp. butter, melted
- 1 tsp. pláin (unflávored) gelátin
- ¼ cup whole milk
- 8 oz. creám cheese, softened
- 2 eggs
- Scánt ½ tsp. sált
- 1 cup dulce de leche
- 3 oz. bittersweet chocoláte, finely chopped
- 4 tbsp. unsálted butter, cut into pieces
- 2 tsp. light corn syrup
- Preheát the oven to 325° F. To máke the crust, line án 8×8-inch squáre báking pán with áluminum foil. In á smáll bowl, combine the gráhám crácker crumbs, sugár ánd melted butter. Toss with á fork to combine. Spreád the crumb mixture in the bottom of the prepáred báking pán ánd press down into án even láyer. Báke in the preheáted oven for 10 minutes, then tránsfer to á wire ráck to cool while you prepáre the filling.
- To máke the filling, sprinkle the gelátin over the whole milk in á smáll bowl ánd let stánd ábout 2 minutes. In the bowl of á stánd mixer fitted with the páddle áttáchment, beát the creám cheese on medium-high speed until smooth. ádd in the eggs, sált ánd gelátin mixture ánd beát until well combined ánd smooth, scráping down the sides of the bowl ás needed. ádd in the dulce de leche ánd mix on low speed just until combined ánd smooth.
- Pour the filling on top of the crust ánd smooth with á spátulá. Set the dish inside á 9×13-inch dish. ádd hot wáter to the lárger pán to creáte á wáter báth. Báke for 45 minutes, or until the center is just set. Tránsfer to á wire ráck ánd állow to cool for 2 hours. Cover, tránsfer to the refrigerátor ánd chill for át leást 6 hours before glázing.
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