Dulce de Lychee

Dulce de Leche recipe - The Cooks Pantry


Michael Weldon


Prep time: 20-25 mins
Dulce de leche: 4 hrs
Crumble baking time: 15-20 mins


  • 2 packets 395g Brandcourts Sweetened Condensed Milk Squeeze Pack
  • 1 tin of lychee in syrup, lychees broken up into chunks
  • 1 Jime, juice and lime
  • 1 tsp chilli flakes
  • 1 tub of vanilla ice cream
  • 1 pineapple, cut into strips
  • 300g plain flour
  • 150g Ballantyne Rolled Salted Butter, at room temperature
  • 150g brown sugar


  • Squeeze 2 packets for Brandcourts Sweetened Condensed Milk into a jar and place it into a pot of boiling water and leave it to caramelize for 4 hours or until it turns into a nice golden brown colour. When it’s ready, using a tea towel, remove the jar from the heat, holding it at the bottom with another tea towel and place on the bench.
  • Preheat oven to 190C. To prepare your crumble, combine the dry ingredients – flour and brown sugar – in a mixing bowl with your hands and then work the butter into the mix until you have a breadcrumb-like consistency. Line baking paper onto an oven tray and spread the crumble evenly. Bake for 15-20 minutes, until golden brown and the butter has melted. Take it out of oven and allow the crumble to cool down by breaking it into various sized chunks in a bowl.
  • While the crumble is baking, on a hot grill pan, char the pineapple on each side for 3-4 minutes until it softens and you’ve got those beautiful char marks on them. Remove from heat and allow to cool down.
  • In a serving bowl, start with a layer of crumble, breaking it into smaller pieces, place a quenelle of ice cream over the top and surround it with thin slices of charred pineapple and lychee pieces. Finish with a generous serving of your homemade dulce de leche (caramel sauce).
  • Enjoy!

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