Demystifying the luscious Dulce de Leche! Making this ooey gooey treat in a pressure cooker is *hands down* the easiest and fastest method of all!
Let’s talk kitchen experiments!
The kind of experiments that can go wrong… but if done right (and it doesn’t take much to follow instructions), one discovers nirvana! This is where the heart is, people! Right here with this fantastic Dulce de Leche. Everything is right with the world when you know you’ve got the
secret weapon to make the most magical milk-based treats ever!
Let’s start with condensed milk.
Are you with me? Or are you in an imaginary world where you are the King / Queen and a cup of this golden liquid is presented to you to be devoured by your Majesty?
If yes, just hold on a little while longer my kings & queens. Because as delicious as condensed milk is as is… you are yet to experience a more intense kind of deliciousness that mankind has to offer. Give me 1 can of condensed milk, a pressure cooker, some water and 40 minutes. That’s all. And I’ll make you a more awesome (if not awesomely awesome!) treat that you will cherish forever!
And that, of course, is a treat fit for all you amazing Kings and Queens!
As for this luscious Mexican treat, there are numerous ways of making it. It is just “cooked” condensed milk. It doesn’t matter which method you use. However, I do think making it in a pressure cooker is the easiest and fastest way. Once you pop the can in, you can just let it cook for 35-45 minutes without having to babysit the same. And don’t worry – you can make other things in the pressure cooker too (should you decide to invest in one). Like cooking rice or beans! 🙂
Let’s do this!
How to make Dulce de Leche in at Pressure Cooker – Printable Recipe
- 1 can of Sweetened Condensed milk
- Pressure Cooker
- Water, as required
- Place the can of sweetened, condensed milk directly onto the bottom of the pressure cooker and add water just enough for the level to come about 1 inch over the top of the can (make sure that it is not exceeding the 'maximum capacity level' of the pressure cooker).
- Make sure the can is on its side, otherwise it will start bouncing up and down once the water comes to a boil.
- Lock on the lid, place the Whistle and heat over high heat until the cooker starts to whistle to let you know it has reached pressure.
- Lower the heat to about medium heat, to maintain the pressure in the cooker.
- Cook for 40 minutes at high pressure.
- After 40 minutes, remove the pressure cooker from the heat and open the "Whistle" valve to allow the steam to escape and the pressure to come down.
- Once the pressure has released completely and the cooker unlocks, carefully take the hot can out of the water. (BE CAREFUL. Water is very hot - use a slotted spoon or oven mitts)
- Place the can on a heatproof surface and allow to cool to room temperature.
- Carefully open the can and enjoy the dulce de leche!
- Dulce de leche can be kept in the fridge for about 3 weeks, stored in an airtight container. Don't keep the dulce de leche in the can (once opened), as this can negatively affect the color of the dulce de leche.
- Dulce de leche can be softened in the bowl of a double boiler if its too stiff.
- Some people like to under or over cook depending on what they are looking for. If you are looking for a more sauce-like consistency, you may want to stop at 35 minutes. If you want a thicker and darker end result, you can continue to cook for 45-50 minutes too. It all depends on how you like your dulce de leche
- Make sure you know your pressure cooker well. Follow the instructions as per your manual and be safe
- Do not open the can hot, It will burn you. Open once cooled down completely
- You can have dulce de lecha as is, or over ice cream, pancakes, waffles, cakes, cupcakes, cookies etc.
How to make Dulce de Leche in at Pressure Cooker – Step by step Recipe
Remove the plastic lid from the can of condensed milk (if any) and try to remove any paper on it. Place it directly onto the bottom of the pressure cooker and add cold water, enough for the water level to come about 2 and 1/2 -cm (or 1-inch) over the top of the can (make sure that it is not exceeding the ‘maximum capacity level’ of the pressure cooker). Make sure the can is on its side, otherwise it will start bouncing up and down once the water comes to a boil. Lock on the lid and heat over high heat until the cooker starts to whistle to let you know it has reached pressure. Lower the heat, making sure the heat is still high enough for the pressure cooker to maintain the pressure.
Cook for 40 minutes at high pressure (according to the manufacturer of my pressure cooker, the water in my pressure cooker reaches temperatures of 118°C/244°F under pressure). After 40 minutes, remove the pressure cooker from the heat and open the valve to allow the steam to escape and the pressure to come down. Once the pressure cooker unlocks, carefully pluck the hot can out of the (also very hot) water with some handy kitchen utensil, such as a fork or a slotted spoon. Place the can on a heatproof surface and allow to cool to room temperature before opening (or leave the can in the cooker and allow the water in the pressure cooker and the hot can to cool down together).
Dulce de leche can be kept in the fridge for about 3 weeks, stored in an airtight container. Don’t keep the dulce de leche in the can (once opened), as this can negatively affect the color of the dulce de leche.