Dulce de leche is a milk caramel traditionally made by simmering milk and sugar for a very long time until it caramelizes to give a dark, creamy, thick textured sauce… It can be used in desserts and cakes as dipping sauce, toppings and fillings etc. After coming across the name several times and reading about it how irresistible it is as such, I wanted to try this for a long time. Finally when I came across a Dulce de leche brownie recipe I couldn’t wait anymore. I tried it out and both the Dulce de leche and the brownies turned out good. There are many methods to do this and I tried it using the pressure cooker method with a can of condensed milk. The method is quite simple but there are some important points to be followed as there is a danger of the can exploding if done carelessly. Having said that as of now I have tried it twice and it was successful both the times; so this method works for me.
A can of sweetened condensed milk
- Place the sealed condensed milk can on the bottom of the cooker on its side and fill it with water till the water level is atleast one inch above the surface of the can. Also let the water level does not exceed the maximum level of the pressure cooker. Now close the cooker and switch on the heat.
- After the first whistle, reduce the heat to low and continue to cook for 20 to 30 mins (cooking time depends on how thick we want the DDL to be; I got a thick texture after 30 mins). Switch off the flame and once the pressure releases on its own, open it and carefully remove the can from the cooker.
- Leave the can to cool down completely for about 4 to 5 hours. Once it cools down its ready to be opened and used.
- Use a sealed can and place it on its side to avoid it bouncing inside the cooker while cooking.
- Water level should be an inch above the surface of the can.
- Don’t attempt to open the can until its completely cool down.
- Consistency of the DDL will depend upon the cooking time and the efficiency of the cooker.