Okay, this is a quick and dirty recipe.
Dulce de leche is made throughout South America by boiling a can of condensed milk in a pot, fully immersed in water and hoping that it doesn't explode. You can also submerge the can in your pressure cooker too but why? It takes an extra 60 seconds to open the can, scrape the condensed milk out into a nice, glass canning jar and do it without worrying about that nasty tin lining and without the fear of a sugar explosion.
This is not a recipe as much as it is a method. Feel free to leave out the cardamom or add something else like ginger
Pressure Cooker Cardamom Dulce De Leche
1. Put a trivet in the bottom of your pressure cooker.
2. Open the jar of condensed milk.
3. Pour the contents of the can in to a glass, canning jar (I use a small jar since 1 can is only 300ml)
4. Add 2 to 4 cardamom pods, lightly crushed
5. Put the flat lid and the ring on the jar and finger tighten
6. Put the jar on the trivet and fill the pot with water until it comes halfway up the jar.
7. Lock the lid and make sure the steam is turned to seal
8. Program manual for 30 minutes
9. When the time is up, remove the jar, take off the lid, use a spoon to stir the caramel vigorously (it
is often a bit lumpy straight out of the water bath and it will thicken up upon cooling), fish out the cardamom, let cool completely and store, covered in the fridge.
*you can process as many jars as you can fit on a trivet but remember, this stuff is very sweet and a little goes a long way so unless you are giving it away, I wouldn't do more than 1 jar at a time.