Dulce de Leche
Pressure Cooked Condensed Milk Dulce de Leche
Dulce de leche is a guilty pleasure on its own, but with this recipe, you can also use the end product as a spread on toast or bread, as an ice cream topping, as muffin decoration, as a dip for fruits, as filling for tarts and pastries, or as an ice cream flavour!
Prep Time: 5 minutes
Cook time: 20 minutes
Serves: 1 can
- 1 can of sweetened condensed milk
- Put a trivet and steamer basket inside the pressure cooker.
- Place the can of milk on the basket without letting it touch the sides or the base of the cooker.
- Fill with water until the can is covered. You can lay the can on its side to submerge it more easily.
- Lock the lid of the cooker and turn the heat up to high. Let it reach pressure, then lower the heat to the minimum to maintain pressure. Cook for 20 minutes at high pressure.
- Lower pressure, remove from heat and cool using the natural release method.
- Don’t remove the lid even after the pressure cooker unlocks. Instead, set the pressure cooker aside and allow overnight cooling.
- Only remove the can from the cooker the next day, where you can store it as is or use it immediately.
- The dulce de leche will be good for as long as three months if stored in the freezer.
- Warm the dulce de leche in a pan with a couple of spoons of milk to soften it if it has gotten too stiff.
- You can also use a jar if the can is too big for your cooker, or if the condensed milk came in a plastic container.
- Make sure that the can doesn’t have any damages before cooking. You can remove the label, too.
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