DULCE DE LECHE MADE IN A PRESSURE COOKER

INGREDIENTS

1 can of sweetened, condensed milk (or more cans if you can fit them into your pressure cooker)

INSTRUCTIONS

Place the can of sweetened, condensed milk directly onto the bottom of the pressure cooker laying on their sides.

Add cold water, enough for the water level to come about 2½-cm (or 1-inch) over the top of the can (not exceeding the 'maximum capacity level' of the pressure cooker).

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 (they are very hot) and 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.

You can keep closed cans of dulce de leche in the cupboard for next time so it's best to make already 2 or 3 time at a time.

Dulce de leche can be softened in the bowl of a double boiler if its too stiff out of the fridge.