Have you ever made dulce de leche, caramelised condensed milk, at home? The most common technique – simmering the cans in a saucepan of water for several hours – is easy enough, but I’ve never wanted to spend the time babysitting the pot to make sure it doesn’t boil dry.
But making dulce de leche in the pressure cooker in 30 minutes? That I can get behind.
Yup, 30 minutes. And it’s just as easy as the stovetop technique. A can of condensed milk is put on a stand inside the pressure cooker, covered in water, and set for 30 minutes. See hip pressure cooking for a more detailed explanation (note: I cooked my dulce de leche for longer than specified on that site because I wanted a darker, more developed flavour).
And what’s the best thing to do with dulce de leche? Banoffee pie. 😀 I made this massive one for dinner at Bro’s house upon his request. It was a very big pie, and I only made one can of dulce de leche, so the layer of caramel was quite thin. But judging by how sweet it is, it seemed okay. There were no complaints anyway.
Now that I’ve successfully made dulce de leche, I’ll definitely be making it more often. It has been a while since I last made alfajores…
PS: a big thanks to Dany’s mum for the teatowel and the sugar balls. Thank you thank you.