Check on the can every 30 minutes. Turn the can every half hour to prevent scorching. [4] X Research source Top up the water as needed to ensure there’s always one to two extra inches (two-and-a-half to five cm) of water covering the can.
Don’t open the can until it has fully cooled.
Use a saucepan and a glass bowl if you don’t have a double boiler. Half fill a small or medium saucepan with water, and set a large glass bowl inside the saucepan, making sure it doesn’t touch the water (if it does, empty out some water). Make sure the glass bowl is big enough to form a seal with the saucepan.
Use aluminum foil to create a lid if you are using a saucepan and glass bowl.
Check the consistency and color. If the milk hasn’t achieved the desired thickness or caramel color, cover it with the foil again and return the pie plate and water-filled baking dish to the oven. Top up the water if necessary.
Do not exceed the maximum fill line on your pressure cooker.
You want the heat high enough to simmer the water, but not so high that the pressure cooker whistles.
