Flavoured Dulce de Leche
The most effective way to make Dulce de Leche is to place a container of sweetened condensed milk in a pressure cooker for 40 minutes on the highest pressure setting, then letting it come to room temperature without releasing the steam. The milk and sugar within the can will caramelise perfectly every time. And no, there is no danger of explosion.
To make a flavoured version of dulce de letche use powdered milk and replace some or all of the water with juice, in this case, banana juice.
Tier one (you must use the ratio for sweetened condensed milk***)
- 12 grams non-fat powdered milk
- 85 grams liquid
- 97 – 133 grams white sugar**
Tier two (suggested ingredients)
- 0 – 7 grams Fat
Tier three (optional ingredients)
- Spices such as cinnamon, cloves, nutmeg, cardamon, vanilla
- Espresso powder
Flavour combinations I enjoy:
apple (juice), cinnamon
banana (juice), espresso powder, 1 teaspoon rum after cooking
apricot (juice), vanilla extract
Weigh all ingredients and place in a mason jar and shake until well blended (fat will not blend). Place in a pressure cooker according to instructions and cook on the highest pressure for 40 minutes. Allow the pressure cooker to come to pressure naturally without releasing the pressure valve. Open the mason jar and stir. (Note: The fat may be separated upon opening. Stirring will emulsify.)
*** Sweetened condensed milk is milk is reduced by 60% with 40 – 55% added sugar. Knowing this, we can create a formula.
- Milk: One cup of whole milk is 242 grams. 60% of that is 145 grams. Subtract to find how much milk from one cup. Answer: 96.8 grams milk.
- Powdered Milk: 3 tablespoons of dry milk make one cup of milk. 4 grams per tablespoon equals 12 grams powdered milk.
- Liquid: Subtract 12 grams from 96.8 to find out how much liquid is necessary in the recipe. 84.8 grams liquid.
- Sugar: Sugar is 40 – 55% of one cup whole milk, or 96.8 grams – 133.1 grams.
- Fat: Fat is 0 – 3% per cup of milk, or up to 7 grams. Be careful as butter is only 80% fat. I omit fat unless I want to add a specific flavour, like browned butter.
** About sweeteners. You must use sugar or you will not get caramel. However, feel free to play with ratios of white to brown sugar, or honey, or even maple syrup. Be aware, liquid sweeteners will throw the water balance off in the formula. If you alter the formula, please write back with your results and measurements.