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Semi OT: Caramel

BacchusBacchus Posts: 6,019
edited November -1 in EggHead Forum
I caught the end of a Bobby Flay cooking show yesterday morning where he was doing a dessert. I was only paying half attention but it sounded like he reccomended makiing a caramel type sauce by cooking condensed milk in the can, placing the entire can in boiling water. I assume it is intact/unopened. Seems like creating internal pressure could make for a slightly dangerous job of opening the can, so obviously it would need to cool but.....
Anyone familiar with this type thing?

Thanks!

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