This is that famous dessert for those with particularly sweet teeth, and you can make it one of several ways. In honour of the ‘easy’ prefix, we’ve used tinned caramel as the filling – this not only cuts down on your preparation time but also means you don’t have to wait for the caramel to cool. If you have a pressure cooker, an alternative would be to boil a submerged tin of condensed milk until it turns to caramel (this takes about 40 minutes). You can use this method without a pressure cooked, but it can take up to 2 and a half hours and you must make sure the tin is submerged at all times otherwise you could have an explosion on your hands. Tinned caramel it is then!