It took a while before I got the courage to make this delicious caramel sauce. Reading about the change of exploding cans held me back a little. But my love for caramel was stronger ;) so I just did it! Luckily for me, because it is really really good! It’s a thick, sweet sticky caramel sauce. And so easy to make!

I used it in a desert with bananas and pastry cream, but you could eat it with ice cream, apple pie, on a cookie of maybe even as a macaron filling.


So how do you make it? Really easy,  just do it! You only need a can of condensed milk.

Place the can in a pan and poor water in the pan until the can is completely under water. Bring to boil and let it boil for about 2 to 2.5 hours.

Check now and then to see if the can is still under water, if not, poor some extra (hot) water in the pan.

dulce de leche

The longer you’ll let it boil, the darker the sauce will be. I liked the flavor of the caramel the best after boiling 2 hours. (It was a little bit lighter than the pictures suggest.)


Monchou laagjes toetje

A Dutch version of a no bake cheese cake (called monchoutaart) is probably my most cake ever! You don’t eat cake everyday, but after a meal there is always room for a dessert ;) So here you’ll find the recipe of a monchoutaart disguised in a layer dessert in a glass. Easy peasy to make, and really just as good a slice of no bake cheesecake!

Monchou laagjes toetje

To make 4 desserts you’ll need the following:


  • 10 digestive biscuits with chocolate
  • 30 gr butter
  • 1 jar of cherries
  • 2 table spoons maizena (cornstarch)
  • 1 table spoon vanilla sugar
  • 200 ml whipping cream (not whipped)
  • 100 gr monchou (cream cheese)
  • 50 gr soft white sugar

Ingredienten monchou taart

Lets start!

  • We will start with binding the cherries. Wisk the maizena with a splash of cherry juice. Heat the rest of the cherry juice with the cherries in a small pan until it boils. Take the pan off the heat and mix in the maizena mixture. Put the pan bake on the heat and stir until the juice has thickened. Let this cool completely before making the dessert.
  • Now continue with the cream cheese filling. Bring the cream cheese to room temperature. Mix the cream cheese with the soft sugar and a splash of unwhipped whipping cream.
  • Whip the rest of the whipping cream with the vanilla sugar. Fold in the monchou with the whipped cream, put this filling in the fridge until you need it.
  • Crumble up the cookeis and melt the butter. Mix the butter with the crumbs
  • When the cherries are cooled down completely we can start filling the glasses, this is done as follows:
  1. Start with a layer of cookie crumbs
  2. Then comes a layer of cream cheese filling.
  3. Thirdly a layer of cherries will be added.

Monchoutaart laagjes toetje

Repeat these three layes. When you use bigger or smaller glasses you can make more or less layer of course.

Monchoutaart laagjes toetje

Complete the dessert with a little bit of whipped cream on top together with some crumbs. Put the desserts in the fridge until you’ll about to eat them.

Monchoutaart laagjes toetje


Love Irene