Dulce de leche, sometimes called milk caramel, is a traditional candy in many South American countries, as well as in Central America and Mexico. It is traditionally made by simmering sweetened, condensed milk for several hours. This is a quicker, saucier version of the caramel, with almonds added for toasty flavor and crunch.
2 large bananas
1/2 tablespoon butter
2 teaspoons brown sugar
1 pint good-quality vanilla ice cream
3/4 cup Almond Dulce de Leche Sauce (recipe below)
How to Make It
Preheat broiler. Peel bananas and slice into thirds; then slice each third in half vertically, to show seeds. Brush seed-side of each banana with butter and sprinkle with brown sugar. Broil 2 to 3 minutes, until brown sugar is melted. Meanwhile, divide ice cream among 4 bowls and top each with some Almond Dulce de Leche Sauce. Top with warm bananas and serve immediately.
Almond Dulce de Leche Sauce: 1 cup heavy cream 1 cup packed brown sugar 1/2 cup sweetened condensed milk 1/2 cup chopped or slivered almonds, roasted
Combine cream and brown sugar in a medium pot. Stir over medium heat until sugar dissolves. Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes. (Be careful not to let it boil over.) Remove from heat and stir in condensed milk. Stir in almonds. Cool slightly and serve, or refrigerate covered for up to 2 days, and reheat on low heat or in the microwave.
To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 7-10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.