Hi Jennifer! If you do it in one pie plate it’s going to take much much longer to cook. I would recommend doing it in 2 pie plates. Doing 2 at once will still take a little bit longer but not nearly as long as doing it all in 1. 🙂

I just made this using about 1/2 a can of SCM leftover from the KLP cookies (which are completely SNARFY!!- YUM.)
After 21/2 hours it looked like light colored peanut butter. So, it appears that the cooking time does not need to change for a small amount. Thanks 🙂

Hi Karen! It’s going to depend what you bake it in. If you have roughly 4 ounces you’ll need a lot smaller pan to bake it in and I just don’t know what the bake time would look like. I just haven’t done it with such a small amount. 🙁

If you use the leftover SCM (roughly 1/2 a cup) from the Key Lime Pie cookies – does the cooking time change?

Hi Kenny! Honestly I would probably put it in between the layers. I haven’t tried incorporating it into the cake and it would take some tweaking. You could check out my caramel cake. 🙂

Hi Tracy! I might swirl some through the batter and then top it when it’s finished baking. 🙂

Easy to make and incredibly good

I don’t think the copper roasting pan would cause any issues here. 🙂

I meant to put in! Like I want to use the glass pie plate to put the condensed milk in but I only have copper roasting pans to hold the pie plate and the water so I didn’t know if that was okay? Weird question I know.

I use a glass pie plate when I make mine. 🙂

Hi Suzzette! I’m not familiar with using an electric roaster so I’m not sure exactly how it would work. A glass lid should work here. 🙂

Thank you, Jenn! Let us know if you try it 😊

Sam is correct Javier. Deluce de Leche is caramelized milk. That’s exactly what this recipe is.

Hi Sam, I love your sugarspun everything. I have 2 questions about this… First can you do this in an electric roaster, just add water into it? 2nd could you use the Pyrex glass dishes with glass lids, instead of aluminum foil? Thanks for any help you can give me. I found this recipe while looking at the brownies with deluce de Leche and wanted to try both.

A question: why does the oven need to be so hot? Sitting in a water bath, the sauce should never get above 212 degrees F. So why does the oven need to be 425?
I love almost every recipe of yours that I have tried. Thank you!!

Hi Mickey! They are Weck 762 tulip jelly jars. You can find them on Amazon. 🙂

I hope you love it, Laura! I’m so glad it was helpful. 🙂

I may try this! I wanted to comment that your instructions were so clear. It’s as if you anticipated each question I had along the way. 🙂