I came across Dulce De Leche when I was looking for recipe of Banoffee Pie. The most basic recipe for this “milk toffee” calls for slowly simmering milk and sugar together stirring continuously for long hours until the mixture thickens and caramelizes.
At home, usually Dulce De Leche is prepared by boiling an unopened can of condensed milk for 2-3 hours. But there is also a simpler or faster way to make it by using the pressure cooker. This is the method I used to make this delicious Dulce De Leche.
Nestle Milkmaid / Amul Mithaimate Tin – 1 No.
Take 8 or 10 ltrs. pressure cooker and fill it halfway with water
Remove any plastic wrapper / cover from condensed milk tin, if any. Ensure that the can is not opened at all.
Submerge the can fully, horizontally in water. Ensure that water is covering the can completely and is at least 2-3 inches above the top of the can.
Cover the cooker lid, place the whistle / weight and pressure cook on medium to high heat until one whistle. In my case, this took around 20 minutes
After the whistle, lower the heat to low and continue cooking for another 20-25 minutes with cooker lid as well as whistle still on (there will not be any more whistles while cooking on low heat)
Turn off the heat and allow the pressure to drop.
Open the cooker lid, remove the can carefully (remember that the can will be very hot)
Allow the can to cool completely (it might take 1 to 1.5 hour)
Once can cools, open the lid and relish your Dulce De Leche
This can be stored in refrigerator for about 7 days (it will get thickened further after refrigeration. So, you can heat it in microwave for 1 minute or so before using it)
You can also use 1 tsp vanilla essence before refrigeration.
During my first attempt, I used a smaller cooker and even if I lowered the heat to low after first whistle, it continued to whistle and then I turned off the gas after 3 whistles. I found that the final product was not caramelized properly. Probably, I could have continued cooking it further for 2-3 whistles
Increasing or reducing the cooking time will make the final product thicken more or less. Adjust cooking time as per your taste in subsequent attempts
I work for a leading IT company and I love food....Eat, Taste, Cook and Enjoy sharing my preparations with family & friends....I look for recipes for various cuisines shared by fellow bloggers and try reproducing them. The recipes I have published here are certainly not my personal ones in most of the cases and I have tried to give credit to the chef wherever possible...If you feel that I have forgotten to provide any due credit, please do let me know and I will make the necessary corrections....Enjoy my creations and provide your valuable feedback...
View all posts by Prasad Satkar