That looks good.
I had a young friend years ago who was from South America - I believe Venezuela. She used to boil an unopened can of sweetened condensed milk in a pan of water for a long time (you have to be careful about this) until it became caramelized; and then she’d spread it on a store-bought pie crust and bake it.
She called it ‘wonderfulness’ - and it was!
(We will have to do a thread on pie, soon. I found an Amish Shoofly Pie recipe the other day.)
Making Dulche De Leche is super easy when you make it in a pressure cooker and safe to make without any tending. The pressure is equalized for everything in the pressure cooker so there is no excess pressure in the cans. They will not burst, even the pop top cans. The outside pressure is the same as the inside pressure. trat the cans like you would treat jars in lifting them off the bottom so as to let the water heat the cans and not the bottom of the cooker. Let it go for a half an hour for a nice thick caramel like your friend made. Let it cool in the cooker and you are golden. The cans can go in the pantry and will last as long as the sweetened condensed milk unopened. Take the paper off before you cook them and try and get as much of the hot glue off before hand or you end up with a bit of a mess in your pressure cooker that will require some steel wool.
Oh BTW, I did scale back the cinnamon to half of my recipe numbers. 2 grams was even a pinch too much.
The resulting concoction it a cross between a sorbet and a gelato (a sherbet - kinda like dreamcicles were). It melts fast but is very crisp and refreshing. It really does taste almost exactly like apple pie. The caramel brings the maliard reaction flavors to the party giving the crust flavor, not just the filling.
https://en.wikipedia.org/wiki/Maillard_reaction
I was not entirely happy with the size of the ice crystals created. I need to do some more chemistry work to make it form smaller crystals to make it smoother on the palate and make it melt just a scoche slower, but I would order it at a high end restaurant as is. I just need run the calcs for pectin, xantham gum, etc and see what will make the crystals as small as is possible and slow the melting down a bit.