I just made dulce de leche(pronounced duel-say-day-lay-che)......and ate quite a few spoonfuls before sitting down to do this post. I can't believe that something that tastes so good is so easy to make. When I saw Divya's post on Dulce de leche, I knew that this is something I would try out. Only thing is, her statement about the possible danger of can burst had me scared. So I did some googling and found that the principles of physics say that there is absolutely no way for an air tight can to burst under pressure. Armed with this knowledge, I ventured to make this.
What you need:
Condensed milk - 1 tin (I used Nestle Milkmaid)
Water - enough to cover the condensed milk tin and then some more
This is so simple, I feel silly typing out a recipe. Just immerse the can in plenty of water. Close the pressure cooker. When you see steam escaping from the vent, put on the weight. Wait till one whistle. Then turn the heat to low and let it cook for 30-35 minutes. Switch off heat. Once the steam has escaped, remove the tin from the cooker. It will still be very, very hot.....so be careful. Now comes the T.O.U.G.H.E.S.T part......you have to wait until it cools down to room temperature and that is a lo..........ng wait.
Once it cools down, open the can.....and enjoy by the spoonfuls.