Cook condensed milk at home step by step (How to) – It’s easier and convenient to grab a can of cook condensed milk at the store, right? But if you take the time to cook your own condensed milk I’m sure you’ll never want to go back. It is much denser, dark and full of caramelization tones.
Let’s face it. Sometimes we just want quick and easy. Get to the store, grab some ingredients and only spend 5 minutes preparing a delicious dessert. We are just too tired or too greedy to tolerate the idea of taking 3 hours in the kitchen, right?
But there are days that we want something special, on another level, something rich and mouthwatering. Consequently, we don’t mind spending a little extra time in the kitchen. This How to is for days like these. I just want you all to know that with a little extra time and care you can take that canned condensed milk to an amazing and effortless Dulce de Leche. Also, I am sure you’ll never want to go back. It is much denser, dark and full of caramelization flavors.
Just look at that.
Have you heard about the Maillard Reaction? It’s one of the most important food reactions. It’s responsible for a characteristic flavor and browned color. Each type of food has different sets of flavor compounds formed during this reaction. Which means that this reaction is responsible for Dulce the Leche flavor, for toasted marshmallows and bread flavor. But for seared steaks and grilled vegetables too. Other examples are coffee and chocolate. All our favorites! So, I guess this is our favorite food reaction. 😆
Do you want me to write more about Maillard reaction? I would love to do so.
In the photo below you can see the difference between the uncooked condensed milk, cooked store-bought, and homemade cooked condensed milk. Can you tell which one is homemade? Yup, it’s the darker and firmer one. =) Now just imagine making your Dulce de Leche Mousse or pie/cake filling with this condensed milk. If you are not yet convinced, please do it just once. Cook condensed milk and let it speak for itself.
The condensed milk I cooked for this post is almost gone. 😎 Already!
We have been spreading it on biscuits for a lazy dessert and have done 3 times now a version of Banoffee Pie in cups. That’s why… 😀
- 1, 2 or 3 cans of condensed milk
- Pressure Cooker
- Take out can labels.
- Place the cans inside pressure cooker e fill with water up to ⅔ of the hight of the cans. (see Picture 2)
- Close pressure cooker according to the manufacturer's instructions and place it over medium heat until it starts to release pressure and then reduce to low. (see Picture 3)
- (It is important that the burner size is suitable for the diameter of the pan: too big and heat too strong; too small - heat too weak.)
- Let it cook for 2 hours and 45 minutes. Turn off the heat and release pressure according to the manufacturer's instructions.
- Carefully remove cans from the pressure cooker and let them cool to room temperature.
- IMPORTANT: DO NOT OPEN cans while hot or warm !!! Cooked condensed milk will be under pressure and once you open the lid it will spill everywhere.
- Open only when cold or at room temperature.
- Store in the refrigerator once the can is opened.
How to Pictures: