15 minutes for a more liquid and clear dulce de leche.
30 minutes for a darker, pastier dulce de leche, ideal for fillings.
45 minutes for a cutting dulce de leche.
5. After the cooking time, turn off the heat and wait for the pressure to release naturally.
6. Important: do not open the can while it is still warm or hot, as this could cause accidents. Leave it out of the refrigerator for about six to seven hours, until it is at room temperature.
7. After this period, open the can carefully and enjoy the different textures of dulce de leche!
Performance:
This recipe yields a delicious portion of homemade dulce de leche, perfect for enjoying plain, filling cakes, topping desserts or even as a gift for someone special.
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