Dulce de Leche is sweetened condensed milk which has been caramelized in its own can. Usually simmered for up to three hours, the pressure cooker can do it in just 15 minutes- plus a wholly unsupervised overnight natural release.
Although we usually stay away from cans and packets on this website dulce de leche is the exception to every rule! I had already detailed my procedure for pressure cooking condensed milk in a foodie forum, about a year ago but figured it was time to share the mysteries and caveats of pressure cooking a can to all.
Now that dulce de leche is so easy to make, you’ll be looking for lots of ways to use it. It can be…
- Spread it on toast, bread or crackers as you would a fruit jam
- Mix it into your coffee or tea
- Drizzle it on ice-cream
- Spread it on top of a Cheese Cake
- Dribble it on Muffins
- Dip Banana Slices into it
- Make a Banoffie Pie
- Fill pastries or tarts
- Flavor flans, carmels and Brulee’s -any custard
- Coat the pan for making chocoflan
- Make Ice Cream
- Substitute caramelized sugar in a flan
How will you use it? Leave your answer at the bottom of the post!
A few safety considerations when pressure cooking a can or other sealed container:
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|5 L or larger||steamer basket||15-20 min.||High(2)|| Natural
- one 8-10oz (300-400ml) can Sweetened Condensed Milk
- water to cover
- Prepare the pressure cooker by adding the trivet and steamer basket. Place the can on the steamer basket, being careful that it does not touch the sides or base of the pressure cooker. Do not skip this step. The can not
- be in direct contact with the super-heated base or sides of the pressure cooker.
- Fill the pressure cooker with enough water to cover the can. Put the can on its side to make sure it is fully submerged while not exceeding the "maximum capacity" of the pressure cooker
- Close the lid and set the valve to pressure cooking position.
- Electric pressure cookers: Cook for 15 minutes at high pressure.
Stovetop pressure cookers: Lock the lid and cook for 20 minutes at high pressure.When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own. For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker to initiate the natural release.
- When the pressure cooker unlocks, do not remove the lid. Delicately set the pressure cooker aside and let it cool overnight - do not remove the can from the cooker or attempt to open it while it is warm.
- The next day, when completely cool, the can can be stored as-is or opened to used in your favorite recipe. Transfer to a plastic container and freeze any un-used portion for up to three months.
- 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.
Yeilds 1 can
Note: Should the can of condensed milk be larger than the pressure cooker, come in a tube, or be home-made, the contents can be poured into a glass jar suitable for pressure canning. The procedure is almost the same except that the water in the cooker should reach the level of the contents of the jar (you will not be able to submerge it because of the air in the jar). Do not store as-is. Refrigerate or transfer to a plastic container to freeze until ready to use.
Follow the rest of the procedure and precautions as written.