Dulce de leche, or milk caramel, is a very versatile ingredient you can order for a food service establishment. It's a great go-to item to have on hand for sweets and desserts. But once you have a big can of dulce de leche on-hand, how do you use it? Here are a few ideas.
Use it as an ice cream topping
Ice cream sundaes can be underrated. Even if ice cream is not something you normally have on the menu, putting a sundae on the menu is almost always a good idea. You can top it with lots of dulce de leche, along with some salty toppings like peanuts or even a sprinkle of flaky sea salt. Finish it off with a good dollop of whipped cream, and you have quite the sundae. This is a lovely dessert to add to your menu in the summer months.
Drizzle it over cakes and cheesecakes
If you already have cakes and cheesecakes on your menu, consider fancying them up with a drizzle of dulce de leche. Your prep cooks can simply take a spoon and drizzle a little of the milk caramel over each dessert before it gets sent out. This simply adds a little something extra to the dish, both visually and flavor-wise. If you're concerned some customers won't like it, you can have your servers ask customers whether or not they want a caramel drizzle on their dessert.
Make mousse
Mousse is a great dessert to put on your restaurant menu. It's light and fluffy, so customers can order and enjoy it when they already feel full from a big meal. It's also easy to top it with nuts, fruit, whipped cream, shaved chocolate, and other toppings to give it a fancy appearance. You can make mousse by simply whipping some dulce de leche into whipped cream. Start with a few tablespoons of dulce de leche per cup of whipped cream. If the result does not have enough caramel flavor for your taste, then you can always add some more. Dulce de leche mousse can be made ahead of time and kept in the cooler for a few days.
If you buy a can or two of dulce de leche for food services, it will definitely come in handy. You can start by using it in the ways above, and branch out from there. Caramel, in general, is easy to work with and pretty versatile.
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