I’m trying out your ‘save an extra pound a week challenge’ at the minute and as a baker of banoffee pies, I would very much like some way of making the dulce de leche from scratch for cheaper/less fuel than the shops, please, if you can find/have come across a way. I’ve never made it from scratch as it needs about 4 hours in the oven/saucepan, which seems like a tremendous waste of energy.
YES!!!! I have ……………… and it certainly ends up a lot cheaper than buying the “Dulce de Leche” tins ….. but it does involve begging / borrowing or somehow sourcing a pressure cooker. Who woulda thunk it??? ME!!! recommending a pressure cooker LOL
So you start off with tins of condensed milk ……………. my Mum keeps an eye on when these go on offer at “Home” and buys them half a dozen at a time.
Now – I am going to show you how to do this with ONE tin ……….. but in reality I usually makes these up four at a time and then mark them with a big marker before returning them to the store to use to make banoffee pie, or to serve with apple pie, or over ice-cream and pancakes ………………. in fact any time you need a hit of something luxurious and decadent.
You need to make sure that the tins inside your pressure cooker don’t touch the side of the pan – the heat of the metal on metal will scorch the milk inside the tins. So trivet in the bottom.
Steamer on top of the trivet ……………. so the cans can sit in the steamer and be kept away from the base and the sides of the pan.
My steamer takes 4 tins standing up – but as I am only cooking one tin I lie it on the side and flip the handles over to kind of secure the tin in place.
Now you need to fill the pressure cooker up with boiling water until you cover the tins completely….. a couple of kettle fulls usually fills mine.
Lid on and up to pressure ……. if you have used boiling water this won’t take too long at all. Then timer on for just 15 minutes …… Yes!! i know it usually takes 5 hours on the hob – but trust me fifteen minutes is quite enough.
After the 15 minutes turn off the heat and allow the pressure cooker to depressurise naturally – after which you can release the lid (be careful though there is usually still a lot of steam)
The tins will be sitting in hot water – so allow them to cool down completely – the water should come down to room temperature before you remove the tin from the water and dry the can. Mark the can with a big fat marker “Dulce de Leche” otherwise you could be playing “hunt the can” when they find their way back into your cupboard.
You really don’t want to hear the story about how I learned this one the hard way!!
Perfect for making “Banoffee pie” don’t you think ………….. or for a quick mid-week treat:
Slices or tart green apple and a couple of spoons of creamy dulche de leche to dip in ………….. well we had to open the can to show you how lovely it was and there is no way we were going to let it go ta waste OK??? (and we are sticking to that!!)
And very lovely it was too!!
So there we go Sunflower – hope that helps you keep the costs (and time) down for your banoffee pie enterprise …. keep baking and keep squirreling away the pennies!
Anyone else got a little side hustle on the go?? – or tell me what you have done in the past that has brought you in some much needed pennies. What enterprising things have you done?