Pressure Cooker Dulce de Leche Fast2eat Recipe

Pressure Cooker Dulce de Leche is a shortcut version of this nectar of life made with sweetened condensed milk.

Dulce de leche is a heavenly thick, creamy caramelized milk popular throughout South America countries. It looks a little like caramel, but it’s actually made by simmering a pot of milk and sugar, stirring as you go, for about seven hours… long enough to cause a caramelizing to occur. You could do that, or you could do what is by far the easiest way to make it: simmer a closed can of sweetened condensed milk in a Pressure Cooker.

 

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Pressure Cooker Dulce de Leche Fast2eat Recipe
This is dulce de leche made in a pressure cooker is the fastest way to make proper and the most delicious dulce de leche. Brazilians known it as the nectar of life.
Servings
can
Ingredients
Servings
can
Ingredients
Instructions
  1. Peel the labels off the cans, unless it’s printed on the can.
  2. Note: cans with solid lids (as opposed to the tab lids) are preferred. I have never had an issue with the tab lids exploding or popping open…but proceed with caution!
  3. Place the can of sweetened condensed milk directly onto the bottom of the pressure cooker and add cold water, enough for the water level to cover the can (not exceeding the 'maximum capacity level' of the pressure cooker). Make sure the can is on its side, to make sure it is fully submerged while not exceeding the "maximum capacity" of the pressure cooker.
  4. Lock on the lid and choose the Pressure Cooking Time (*see note) at high pressure.
  5. When time is up, disengage the “keep warm” mode or unplug the cooker to initiate the natural release. When the pressure cooker unlocks, leave the can in the cooker and allow the water in the pressure cooker and the hot can to cool down together or, if you cannot wait, carefully pluck the hot can out of the (also very hot) water with some handy kitchen utensil, such as a pair of tongs, or a fork or a slotted spoon. Place the can on a heatproof surface and allow cooling to room temperature before opening or imerge in a bowl full of cold water and ice until completely cool. Do NOT attempt to open it while it is warm.
  6. VERY IMPORTANT: Do NOT open the cans of dulce de leche while they’re still hot! Or you'll get burned as the hot dulce de leche may dangerously spit out because of the pressure inside the can.
  7. When completely cool, the can can be stored as-is or opened to used in your favourite recipe.
  8. If the dulce de leche is too stiff, simply warm the desired amount in a small pan with a spoon or two of milk to soften it to the desired consistency.
  9. Dulce de leche is delicious on its own, eaten by the spoonful, but it is also great spread on a piece of toast, bread or crackers or used as a filling between cake layers or cookies. You can also serve it over ice cream. Spread it on top of a Cheese Cake, dribble it on Muffins Dip, Banana or Apple Slices… It's just delicious!
  10. Dulce de leche can be kept in the fridge for about 3 weeks, stored in an airtight container. Transfer to a plastic container and freeze any un-used portion for up to three months. Don't keep the dulce de leche in the can (once opened), as this can negatively affect the color of the dulce de leche. I've heard that you can keep closed cans of dulce de leche for years, but I haven't tried this and - honestly - I wouldn't be able to keep my kis's hands off the stuff for that long!
  11. How will you use it? Leave your comment at the bottom of the post!
In a regular pot
  1. If you don’t have a pressure cooker making dulce de leche in the can takes about 4 hours, cooking it in a double boiler about the same and cooking it in the oven, well, also takes about that much time. Of course, how long the dulce de leche needs to be cooked depends on how dark you want your dulce de leche to be. As I always make mine in a pressure cooker and I have never done it in a regular pot, I found this guide (http://theheartoffood.com/experiments-in-dulce-de-leche-2-a-question-of-time/) helpful. I have just one important warning: You must pay attention to the water level in the pot as the can simmers. If you let too much water evaporate and the can ends up not being fully submerged, it can overheat, tear or even explode, which would be bad.
Recipe Notes

*Pressure Cooking Time:

  • 20 minutes – lighter, smooth and thinner (my favourite one)
  • 30 minutes – the regular one, just the same consistency of the ones sold in pots or cans
  • 40 minutes - darker and thicker good for cake filling
  • 50 minutes – darker and solid good for cut

Be aware the Dulce de Leche will thicken as it cools.

CAUTION: Ensure the can is not damaged or nicked in any way.

DO NOT jostle or shake the pressure cooker containing a heated can.

DO NOT open the can while it is still warm (the contents may still be under pressure) – let it cool before opening.

You can cook more than one can, up to three or four cans at a time, depending on the capacity of the pressure cooker. The cans can stay horizontal or vertical, the most important is to cover the cans (not exceeding the 'maximum capacity level' of the pressure cooker).

It is important that you start with cold water and allow the water – and the can – to slowly come to temperature. This takes time, but when I tried plunging the can in boiling water to speeds things up, the sweetened, condensed milk in the center of the can hadn’t coloured at all. It’s also important to allow the can to cool to room temperature, as it continues to cook/brown as it cools. Again, this takes time, but no matter how you want to make dulce de leche, there’s no way to speed up the cooling process without negatively affecting the taste/texture/color of the dulce de leche!

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