DULCE DE LECHE IN CAN (Pressure Cooker or Regular Pot)

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Photo Credits: instagram.com/nataliniclara

INGREDIENTS

  • 1 Condensed milk in a can. (Alaska or Milkmaid brand)

Approximate Cooking time:

  • Alaska (yellow label): 2 hours
  • Milkmaid: 2.5 hours

INSTRUCTIONS

STEP 1: REMOVE THE LABEL
The first thing you’ll need to do is get yourself a can of sweetened condensed milk and remove the label.

STEP 2: PLACE THE CAN IN A LARGE POT
Place the can on its side position (nakahiga) In a large pot, like a soup pot or Dutch oven. If you place it right-side up, the simmering water will cause the can to bounce as it cooks, which can be quite annoying to a sensitive baker’s ears.

STEP 3: FILL THE PAN WITH WATER
Add room temperature water, filling the pot until the water level rises at least two inches above the top of the can. It’s very important that the can is completely submerged!

Ideally, the water level should never get any lower than one inch above the can as it cooks, so make sure to check on the water level every half hour and be ready to add more boiling water as needed.

STEP 4: SIMMER
Place the pot over high heat and allow it to come to a simmer. Simmer the can for two to three hours, depending on how dark you want the dulce de leche to be. The dulce de leche in the photo above was cooked for two hours.

When the time is up, turn off heat and leave it for awhile. Carefully remove the can from the hot water using a pair of tongs and allow it to cool to room temperature on a wire rack.

DO NOT OPEN THE CAN WHILE IT’S HOT

Do not attempt to open the can while it’s still hot, as the hot dulce de leche may BURST OUT because of the pressure inside the can. The dulce de leche will firm up as it cools, but once out of the can, it can easily be reheated in a double boiler to a spreadable or drizzle-able consistency.

Lifespan: Warm weather, no fridge, it can last a week and still yummy and perfect.

Credits: seriouseats.com