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.
- 1 can Sweetened condensed milk
- Water - to cover
- Peel the labels off the cans, unless it’s printed on the can.
- 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!
- 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.
- Lock on the lid and choose the Pressure Cooking Time (*see note) at high pressure.
- 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.
- 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.
- When completely cool, the can can be stored as-is or opened to used in your favourite recipe.
- 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.
- 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!
- 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!
- How will you use it? Leave your comment at the bottom of the post!
In a regular pot
- 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.
- 10 minutes – lighter, smooth and thinner (my favourite one)
- 15 minutes – the regular one, just the same consistency of the ones sold in pots or cans
- 20 minutes - darker and thicker good for cake filling
- 30-40 minutes – darker and solid good for cut
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