Dulce De Leche


  • 1 can sweetened condensed milk 14-ounce
  • 2 cups Water
  • 1 tsp sea salt
  • Chopped almonds for topping {optional)
  • Chopped chocolate for topping (optional)

  1. Prepare the ramekins. Evenly divide the condensed milk
    among four ramekins, three inches in diameter. Tightly cover
    each with aluminum foil.

  2. Pressure cook the Dulce de Leche. Pour the water into
    the inner pot, and place the trivet inside. Place the ramekins on the trivet, stacking them if needed. Lock the lid
    into place. Select Pressure Cook or Manual, and adjust the
    pressure to High and the time to 45 minutes.

    Make sure the
    steam release knob is in the Sealed position.

  3. After cooking,
    naturally release the pressure. Unlock and remove the lid.
    Carefully remove the ramekins. Remove the foil, and sprinkle
    with the sea salt. Let cool for 30 minutes before topping with
    chopped almonds and chocolate, if desired, and serving.


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