dulce de leche

In my book, dulce de leche is one of life’s most fabulous treats, especially if it has a little flavoring added (that’s because I simply cannot leave things alone!). I have been making dulce de leche for years in the oven, but today I wanted to see if I could speed up the process by making it in the pressure cooker.  So, I did a bit of internet research, then combined a few methods, and VOILA! Next it was time to give my new technique a try. Let’s see how it turned out….

dulce de leche

  • one 14-ounce can sweetened condensed milk — I always use Eagle brand, as the others don’t work as wellSalted Caramel Ice Cream-4603
  • 2-3 tablespoons heavy cream (maybe, see below)
  • in 1 teaspoon vanilla extract, rum or whiskey
  • ¼ teaspoon salt

Oven method:

Pour the sweetened condensed milk into a 3 to 4 cup ovenproof dish with a lid. Cover tightly. Bake at 300°F for one hour. Remove from oven, allow to stand until cool enough to handle.

Scrape mixture into blender. Add about 3 tablespoons of the cream and the teaspoon of vanilla extract or liiquer; process until smooth, scraping down the sides of the blender jar. Season with salt, combine well.

Pressure cooker method:

dulce de leche 1

dulce de leche 2Pour the sweetened condensed milk into a 16-ounce canning jar with a lid and ring. Cover tightly. Place on rack in pressure cooker — however, I don’t have a rack that will fir into the bottom of my cooker, so I created one with three canning jar rings. Add enough cold water to come half-way up the jar. Pressure cook on high for 15 minutes. Allow the pressure cooker to slowly depressurize, about 15 minutes more. Carefully remove the jar form the cooker, and let stand until cool enough to handle.

Salted Caramel Ice Cream-4601

dulce de leche 4My pressure cooked dulce de leche was thinner than the typical oven version, sue to evaporation, so I was able to mix in the flavor additions in the canning jar, and did not need any cream to thin the mixture. Add the teaspoon of vanilla extract or liiquer; process until smooth, scraping down the sides of the blender jar. Season with salt, combine well.

Store cooled caramel in a “squeezer” bottle in the refrigerator. Bring to room temperature to soften before use. The caramel will keep for 2 months.


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