Dulce de Leche Recipe – Homemade Caramel Spread in Pressure Cooker

Last Updated on 2 months by Neha Deshmukh

Dulce de Leche Recipe – Homemade Caramel Spread In Pressure Cooker

Hey everyone! If you’ve ever craved that rich, decadent caramel flavour, but don’t want to spend hours stirring a pot, you have to try this Dulce de Leche recipe. I first stumbled upon making it in the pressure cooker a few years ago, and honestly, it’s a game changer. It’s unbelievably easy, and the results are just… wow. Get ready for the most amazing caramel spread you’ve ever tasted!

Why You’ll Love This Recipe

This Dulce de Leche is seriously addictive. It’s so much simpler than traditional methods – no constant stirring, no burnt sugar worries! The pressure cooker does all the work, transforming a simple can of sweetened condensed milk into a luscious, golden caramel. It’s perfect for spreading on toast, swirling into desserts, or even enjoying straight from the spoon (no judgement here!). Plus, it’s a fantastic way to impress your friends and family with a homemade treat that tastes like it came from a fancy patisserie.

Ingredients

• 1 (400g) can sweetened condensed milk

Ingredient Notes

Okay, let’s talk ingredients. This recipe is wonderfully simple, but quality matters!

• Sweetened Condensed Milk: Please, please use full-fat sweetened condensed milk. It makes all the difference in the richness and texture. Low-fat versions just won’t caramelize the same way.
• Can Quality: Inspect the can carefully before you start. Make sure it’s not dented or bulging. You want a good, solid can for safe pressure cooking.

Step-By-Step Instructions

Let’s get cooking! It’s easier than you think.

1. First, give that 400g can of sweetened condensed milk a good once-over. Remove any paper labels – we just want the metal can.
2. Place the sealed can horizontally inside your pressure cooker. This is important for even heating!
3. Now, fill the pressure cooker with water. You want the water level to be about 1.5 to 2 inches (around 4-5 cm) above the can.
4. Close the lid of the pressure cooker securely. Turn the heat to high and let it come up to pressure. You’ll know it’s reached pressure when you hear the first whistle – that usually takes about 20 minutes.
5. Once you hear the whistle, reduce the heat to the lowest setting and let it simmer for 35 minutes. This is where the magic happens! The longer you simmer, the thicker and more caramelized your dulce de leche will be. I sometimes go a little longer, around 40-45 minutes, for a really thick consistency.
6. Turn off the heat and let the pressure cooker cool completely. This is super important! Do not, I repeat, do not open the cooker until it’s fully cooled down.
7. Once cooled, carefully remove the can using tongs. Only open the can when it’s completely cool to avoid any burns.
8. Finally, give the dulce de leche a good whisk. This will give it a lovely, smooth texture. And that’s it!

Expert Tips

A few things I’ve learned along the way…

• Pressure Cooker Safety: Always ensure your pressure cooker is in good working order and follow the manufacturer’s instructions. Never force the lid open.
• Doneness Without Opening: Resist the urge to peek! You can’t tell if it’s ready by opening the can. The colour will deepen over time, but the best way to judge is by the cooking time.
• Cooling is Key: Seriously, let it cool completely. A hot can can be dangerous to open.

Variations

Want to get creative? Here are a few ideas:

• Spice Infusions: Add a pinch of cardamom, a cinnamon stick, or a split vanilla bean to the pressure cooker along with the can. This will infuse the dulce de leche with a beautiful flavour. My grandmother always added a tiny piece of cinnamon!
• Consistency: Adjust the cooking time to get your perfect consistency. Shorter cooking times (around 30 minutes) will result in a runnier dulce de leche, perfect for drizzling. Longer cooking times (40-45 minutes) will give you a thicker, spreadable consistency.

Serving Suggestions

This dulce de leche is incredibly versatile! Here are a few Indian-inspired ideas:

• With Gulab Jamun: A dollop of dulce de leche alongside warm Gulab Jamun? Yes, please!
• Barfi Filling: Use it as a decadent filling for homemade Barfi.
• With Paratha: Spread a thin layer on your favourite paratha for a sweet treat. It’s especially good with a plain paratha.

Storage Instructions

Store your homemade dulce de leche in an airtight container in the refrigerator for up to a month. It might thicken slightly in the fridge, but it will soften up when you let it sit at room temperature for a bit.

FAQs

Got questions? I’ve got answers!

• Can I use evaporated milk instead of sweetened condensed milk? No, you can’t. Evaporated milk doesn’t have the sugar needed to caramelize properly.
• What if I don’t have a pressure cooker? You can make dulce de leche on the stovetop, but it requires constant stirring and a lot more attention to prevent burning.
• How can I tell if the dulce de leche is ready without opening the can? You can’t really tell by looking! The best way is to follow the cooking time guidelines.
• What is the shelf life of homemade dulce de leche? It will last for up to a month in the refrigerator in an airtight container.
• Can I freeze dulce de leche? Yes, you can! Freeze it in an airtight container for up to 3 months. Thaw it in the refrigerator overnight.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!