Making Dulce de Leche couldn’t be easier in a pressure cooker. Catherine Phipps, author of The Pressure Cooker Cookbook, has a simple guide to make perfect Dulce de Leche in just 20 minutes.
Over to Catherine…
A few people thought I was mad when I said that I was going to make dulce de leche in the pressure cooker, assuming it to be a very risky operation. It is not at all and it is incredibly easy. Normally, it takes anything between 2-4 hours of boiling a tin of condensed milk to get the required caramelisation, and you have to keep an eye on it to keep the steamer topped up with water. To do the same in the pressure cooker, simply put the tin on a piece of tea towel to stop it rattling around, surround with a few centimetres of water and cook at high pressure for 20 minutes. Leave it to drop pressure naturally and wait for it to cool down before you open the tin. This will create a thick, moreish dulce de leche. For even more caramelisation, increase the cooking time by as much as another ten minutes.
You can also use home-made condensed milk or decant a tin of the same into a heatproof bowl, cover with a single layer of foil and cook for the same amount of time at high pressure. Then just give the mixture a thorough beating. The advantage of doing it this way is that you can flavour the milk with vanilla or anything else that takes your fancy. I expecially like to add salt.
You can use this amazingly easy Dulce de Leche in place of the caramel in Catherine’s devillishly good Pressure Cooker New York-Style Cheesecake recipe. Go on! Give it a try!