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?