Dulce de leche in a pressure cooker? Sounds a little scary. Sounds like it couldn’t possibly work. My kind of thing! Let’s give it a try!
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I’ve always heard that a plain old can of sweetened condensed milk could be turned into rich, creamy dulce de leche. I always wanted to try it. But I also heard that it’s tricky and if not done correctly the can will explode. Which would make a pretty big mess and maybe do some damage to your kitchen. That does not sound like all that much fun. Can you imagine that phone call to your homeowner’s insurance? “Hi, um, insurance person? I, um, may or may not have blown up my kitchen while making dessert.”
When I read on www.hippressurecooking.com that I could make dulce de leche in my pressure cooker in about 15 minutes (plus lots of cool down time) with no danger of having to do a spontaneous kitchen remodel, I absolutely had to try it.
So, dulce de leche is a thick creamy caramely-type spread. It’s much too thick to be called a sauce. I like it on cheesecake, ice cream, a spoon….and it’s surprisingly delicious on a saltine cracker. It’s a caramel flavor but richer and thicker. It’s really the bomb.
All you need is your electric pressure cooker or Instant Pot. Don’t have one yet? You seriously need one. Not kidding. How else are you going to get that roast that’s frozen solid because you forgot to take it freezer cooked to tender and delicious in two hours? How are you going to make Corn on the Cob without steaming up your whole house or cook super simple hard boiled eggs so their shells almost fall off?
Anyway, I got a little sidetracked. Sorry.
DULCE DE LECHE:
Use a trivet at the bottom of your pot. I didn’t have a trivet so I crumpled up foil for the can to rest on. This is important. If the can rests right on the bottom of the pressure cooker, it will overheat and your dulce de leche will taste burnt. Place or trivet or foil in the pressure cooker and place the unopened can on top. You may have to lay it on it’s side. Fill your pan with water until the can is completely submerged. Seal your lid on to your pressure cooker and set it for 15 minutes. It will take awhile to come to pressure, and that’s okay.
Let the pressure cooker release pressure naturally — ideally overnight. I got it started then went to bed. The next morning I opened the pot to find my homemade trivet floating on top so I have since ordered this 6-inch rack.
The water was still pretty warm so I took the can out and popped it in the fridge for a couple hours. Do NOT try to open your can until it is completely cool. If you have hard water the can will come out with a white residue. If that bothers you, put a tablespoon or so of vinegar in the water before pressurizing to cut down on the lyme residue.
Once the can is cool, open it up and prepare your taste buds for a little bit of heaven!
This is something you will want to make in smallish batches. I’ve had some in the fridge for about a week and it’s starting to get a gritty texture. In the future, I’ll make just the amount I need right away.