Recipe(tried): Latin American Caramel (Dulce de Leche) in a pressure cooker

You can pressure cook sealed cans of sweetened condensed milk covered with water to make a Latin American caramel called Dulce de Leche. It's great on ice cream or in other dessert recipes.

The caramel is easy to make by cooking sealed cans of sweetened condensed milk, covered with water, in the pressure cooker, at high pressure, for 20 to 30 minutes. (20 minutes will produce a pourable caramel, 30 minutes will produce a thicker, spoonable caramel). Here's how I make it:

LATIN AMERICAN CARAMEL (DULCE DE LECHE)
IN A PRESSURE COOKER

1 (14 oz) sealed can sweetened condensed milk
Water

1. Remove paper label from can (this is done to prevent pieces of label from clogging pressure cooker vents).

2. Place sealed can in pressure cooker and cover completely with water. Seal pressure cooker.

3. Bring up to high pressure and set timer for 20 to 30-minutes. (20 minutes will produce a pourable caramel, 30 minutes will produce a thicker, spoonable caramel).

4. After 20 or 30-minutes at full pressure, turn off heat. Let pressure fall naturally.

5. When pressure is gone, open pressure cooker. Place pressure cooker in sink and flush interior with cold water.

6. Fill pressure cooker with cold water and let stand for 1/2- hour to allow canned sweetened condensed milk to completely cool. Don't try to open a hot can, or hot caramel may spray out.

7. Open cooled can (use can opener to completely remove lid) and enjoy on ice cream or use in other recipes requiring Dulce de Luche.

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Making Dulce de Leche (Latin American Caramel) in a pressure cooker - using can of sweetened condensed milk:
http://lambbeforethyme.wordpress.com/2

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Another link showing how to make caramel in a pressure cooker using cans of sweetened condensed milk:
http://savorysweetlife.com/2009/12/dulce-de-leche/