After the storm my parents house was in full chaos, after weeks and weeks of cleaning, the ground floor part of the house is almost back to normal. However, with my oven still not working, I think I'm suffering from withdrawal after almost a month of not being able to bake anything, it's driving my insane!
Today is different. I spent all my Sunday afternoon in the kitchen. I grated the tons of cheese we got last Christmas and by doing so I found out that my B&D food processor is not heavy duty. The motor smelled burned and smoke started coming out! Oh course, I panicked and quickly switched it off. I even missed making salads! I know I'm beginning to sound like a nerd. But what the heck! I'm back in business.
To satisfy my baking needs, I decided to make a Banoffee Pie. I'll tell you about this banoffee pie in my next entry but for now I want to share with you how Dulce de Leche is made. One of the key ingredients in my pie. I must admit I wasn't expecting to make a soft-version the dulce, but I got a wee bit impatient so sue me ^_^
There are LOTS of method how to make one but my favorite is the pressure cooker method.
Pressure Cooker Method:
- Submerge a can of condense milk in the pressure cooker pot with water. Since it takes a lot of time I usually make 2 or more cans at once. Please don't skimp on the water, the cans MUST be SUBMERGED in water or else it WILL EXPLODE!
- Bring the water to boil and keep it boiling for 30 minutes to get the soft version dulce, but if you want the firmer version keep it boiling for 1 hour or more.
- After the time is up, DO NOT OPEN the pressure cooker just let the cans cook in the water inside the pot.
- Once cooled take it out of the water.
- Open the can and enjoy!