The Great Pressure Coooker Recipe Test of 2012 - Dulce de Leche

Tom = What is this stuff?
Me = Dulce de Leche (totally slaughtering the pronunciation which does not help).
Tom = What is it again?
Me = Foreign Carmel sauce made in the pressure cooker.
Tom = Kewl!  I like it.  It tastes good.

Wikipedia -says it's a confection prepared by slowing heating sweetened milk.  Click the link to see the full description.  It's actually pretty interesting.

Dulce de Leche - pronounced "DOOL-se de LE-che"
Recipe Origin - Hip Pressure Cooker 

Read the instructions carefully!  The contents are under pressure.  I know you are thinking D-Uh!  But seriously....the contents of the can are under pressure.

Above is what it what it looked like after pressure cooking and cooling over night.  I think the can shifted when I moved it off the burner. 

The above color is after 15 mins of pressure cooking.  I think next time I will go 20 mins to get a little more color on it. 

Results, Findings, Thoughts, Yum Factor
We had not had Dulce de Leche before.  It was good.  Tom liked the texture.  I liked the milk base.  It seems to give it an extra layer of flavor that Carmel doesn't have.