@@PiesandTacoshey there, I know I am late to this video, but your pressure cooker does have a High Pressure option. Have a look at 2:21 and you’ll see just under the - + symbols is the pressure adjust. It automatically sets itself to high, but press that button once and it changes to low pressure. I have the same brand cooker and I LOVE it. Trying your method right now for the first time.
I am an Argentinian that no longer live in Argentina, and I used to miss the dulce de leche so much, so a few years agi started doing the 3 method, and I boil the can for three hours and it is perfect... we all enjoy it at home!
I tried the oven method, and stirred with a small whisk every 20 minutes. It turned out smooth, thick and a deep brown colour. Fabulous. Cooked it for about 2.5 hours at 350 in a water bath. Thanks for your tips!
When I found out from a Hispanic colleague that his family just boils the cans, I was incredulous. When I finally tried it and saw the result, it was like magic to me. To this day, its the only way I make dulce. Great video!
@@dragons8822 Sure! 1) Buy a can (or cans) of any brand of sweetened, condensed milk. 2) Peel off the label(s). 3) Boil a pot of water with at least 1-1/2" of water above the can height. 4) Once boiling, turn it down to a simmer. 5) Drop the cans into the pot and boil for about 2-to-2-1/2 hours...or, 3-1/2 hours if you like it really dark. 6) At the end of the cooking time, turn off the heat and allow the cans and water to cool to room temperature. 7) Find a can opener, a spoon, and spoil yourself! It's really that easy. (BTW - There are instructions for doing this all over the Internet. Good luck!)
Terrific video, great results and excellent safety advice too. We make this in England for banoffee pie, we just don’t call it dulce de leche, I just call it caramelised condensed milk!
This is great! Thank you for showing the different ways AS well as their consistency!! So important to know the max thickness achieved from each of the ways xx
Thank you I just made mine. I couldn’t find dulce de leche at any of my stores and I needed it for a wedding cake! This taste so delicious 🤤 and it’s cheaper!
@@xioracky someone suggested an outdoor wood fire. If you have access to a bbq grill you might try simmering a pot of water on it or an outdoor propane burner but that may be as expensive as indoor natural gas stoves depending on yr location
omg I wish I found this video sooner! I usually use the oven method and then just used the stove top method today both of which took around 3 hours to get the colour I want. but I didn't know I could've used the pressure cooker! saves time and gas/ electricity. definitely gonna try the pressure cooker method next!
Wow this is amazing! I made my own condensed milk so imma try that 100% (will have to figure out a new idea how to do this, since I don't have an oven, but will try anyway!) Thank you!
Camilla thank you so much for sharing all your recipes & tips. It is such a pleasure watching you make & bake so so many delicious desserts. I can only hope I will be as good a baker as you one day. Practice Practice Practice!!! 🙌💕🍪🍩🍨🍧🍦🥧🎂🍰🍮🍭🍫
I use a pressure pot on a stove and spent 2,5 hours cooking my dulce on high heat, but the texture is not as thick and dense as yours. It's texture is like sweet condensed milk but golden in color. I really want to achieve that luscious texture of yours.
I looove your channel and I loooove doce de leite! Recently I was told that boil the cans would make some BPA from inside the can walls mix into the DdL, so as became a little bit worried about that. Having said that, eating this way once in a while won’t make you any harm besides the calories. And making it like in the first exemple would prevent the BPA thing.
not to contradict what you said, but ive made dulce de leche on the stovetop before, keeping the can submerged for 40 min and boiling and it worked out just fine. it was equally thick and dark, it caramelized nicely
I’ve even tried doing an hour and a half before and it wasn’t thick enough 🤷♀️ I’ve literally experimented with all times boiling. Unless it’s under pressure 40 min just isn’t enough in my experience.
Thank you for this! Definitely doing the oven one so scared for an explosion because with my luck that'll happen! Haha 😄 will comment and let yall know how it went
You’re like me, I’m terrified of the boiling can method as I just know it will explode. 😂 Am going to try the oven method tomorrow. I’ll let you know. 🙂
@@zoezzzarko1117 Hi Zoe, I eventually boiled the can but put a tiny hole in first. The bottom half was delicious but the top stayed just like condensed milk. 😭 I just can’t risk boiling the can as I’m too scared of it exploding. 😂
@marandamarotz2611 👋 hi! If you Google Waitrose recipe spiced sticky toffee sandwich cake (I'm in the uk) I'm hoping it will still show up even if you're in another country. It was soooo good 😋
Exaactly, and it's so much time. If I'm gonna buy the can of condensed milk and od all this, I can just buy a can of condensed milk caramelized🤷🏽♀️ it's just a little bit more expensive and you have the same exact result lf coocking it.
Great video😊very informative.. My mom used to make it in a pot of boiling water, she would boil for 2 hrs and let it cool in the water just like you do .. Question for you . Guy I work with tells me these cans have a plastic lining to prevent rusting . Can that plastic melt and get into the dulce de Leche.. last time I made it, didn’t really get any indication of plastic or anything . Just wanted your thoughts on this. Great video once again ..
I think he's thinking of soda cans. Why don't you ask the Carnation company ( a major manufacturer of canned milk products ❤) or Borden I'm lucky I live in South Florida so I just ask one of my many Hispanic neighbours or friends they just sent me to the bodega😂❤
Question for you with the Insta Pot method. After the time is up in the Insta Pot, and all the pressure vents naturally, do I leave the insta pot still closed with its black lid on, or do I remove the black lid, while still leaving the can of condensed milk inside the water?
I use a double boiler to make mine. Safe with no chance of exploding. Set a timer for every 30 minutes, check water level and stir. This allows me to make sure that I have the consistency and color that I want.
Once you have let the can cool all the way down in the water can you take it out and not open it? Can you leave it in your pantry until you need it at a later time? Or do you need to use it right away?
Thanks for sharing this video. It’s very helpful to see different ways of making dulce de Leche. It’s one of my faves. For the insta pot pressure cooker way, up to how many cans can I cook in an 8L capacity one? Ty
I hope someone can answer. I’m interested in the stove top method. If I want it to fill a cake, what do I have to do so it’s creamy enough to spread? Do I need two cans to fill 3 - 8 inch layers? Thank you!!!
Your pressure cooker doesn’t have a high setting? I have the same, and yes, it has high (default) on manual. All pressure cooking settings (buttons) except dessert and rice is high pressure.
I have a couple of questions. Can you make more then 1 can at a time in the pressure cooker? After you make it is it shelf stable in the pantry until you are ready to use it? And does it always need to be cooked on its side?
I do two cans at a time, I keep them on their side. And I've heard before that they can be shelf stable but I always take them out of the can as soon as it cools down and I refrigerate it.
@@coolstamper here is a helpful article pressurecookingwithlornasass.wordpress.com/2010/01/13/pressure-cooking-is-it-safe-to-use-an-old-cooker/ if your cooker is older it's worth it checking its safety features
@@coolstamper perfect! I used to make it in an old old fashioned pan, which wasn’t only old fashioned but also old lol and then the safety feature broke but it worked for years for me to use it
i do that sometimes and it works fine! Just make sure the cans are completely submerged by water at all times, and don't jostle the pan around. it will work out great!
@@PiesandTacosquestion. cooking 2 cans at 1 time in a pot, which pot method are you talking about ? I was thinking about trying the slow cooker method & adding vanilla after it's done ! Can I do that ? My slow cooker is old school & not able to lock like you show, would it still work ? Can't wait for your help!
Argentinian Dulce de Leche recipe: 1 liter of whole milk 220 grams of granulated sugar 2 grams baking soda natural vanilla extract. Put the milk, sugar, and baking soda in a saucepan. Stir constantly over low heat for about 90-120 minutes. Add the vanilla extract after the dulce de leche cools.
Can i make multiple dulce de leche in can and store it somewhere afterwards.. should i put it back in room temp pantry or refrigerator? This would actually save me time in simmering for couple hours though 😅
I would remove them from the can, place in an air tight container in the freezer or fridge. In the fridge they will be ok for even up to 2 weeks. and in the freezer for a really long time, even 2 months or longer.
The cans that have a soda can appearance on opening instead of pull tab or reg can opener is that safe for the pressure cooker? Because pressure cookers scare me any way and I want to try it
What is the main reason for makeing your own from condened milk instead of buying can/ jar of dulce de leche ? Do you get a better tasteing / better quality product or is it just not readily availible where you live ?
Also if you mix of can of condensed milk with a can of evaporated milk on a pot mix it almost none stop fo about 30 minutes while it boils in a medium/low depending on the stove, you can make dulce de leche/manjar blanco.
I tried the boiling method, kept the can off the bottom of the pot and kept the water well above the can. let it go for 3 hours then gave it a couple hours to cool off after that and got a light dulce de leche, just make sure the can isn't dented at all and check on it regularly over the cook time and you should be fine. I kept an instant read food thermometer and checked it and kept the can between 195-205 F and had no problems.
I can speak from experience getting dark caramel off of the ceiling is an unholy nightmare. Not to mention the heart attack you'll have when it blows up.
😂❤🤗 seen that in a college friend 's kitchen( I got roped in cuz I'm a tall clean freak who loves caramel. Lol yup took us basically all night and a 12pk😂 and part of the next a.m. for getting what we missed😄. We turned the central heat on and also used a hair dryer. I've heard a irons steam setting works well too ❤
Dents cause the lining to break. Opening the can causes the lining to break. So, this is actually the safest way involving a can at all and is very easy.
I tired the instapot method and now my inner cooking pot is ruined. Its sticky and it wont wash off. Its from the adhesive on the can! What can i use to clean it??
I knew a Spanish lady who made this and I tried it once. When I asked how is it made, she said to put the can in water and let it boil for 45 minutes without opening.
All my cans have a small dent on the bottom corner. Would it be fine to try the instant pot method still? I'm terrified it'll blow up, but the nearest store is nearly 1 hr away 😭
depends on the heat, it depends on the brand of condensed milk. At a slow constant simmer (medium low heat) it can take about 3 hours. Make sure the can is covered by water at all times.
