Homemade Kajmak: Polish Milk Caramel Cream

Step 1

Place the closed can of condensed milk in a tall and narrow cooking pot.

Step 2

Pour water over the can, enough to cover the tin.

Step 3

Cover the pot with a lid. Boil for 2 hours, remembering that the can has to be immersed in the water at all times (refill the water if necessary). Warning: don’t leave the house, don’t have a nap during that cooking time - unless you want for the can to explode and cover your kitchen in caramel.

Step 4

Carefully remove the can from the pot. Leave to cool completely.

Step 5

Once cooled, use it in cakes and desserts straight away, or store in the refrigerator overnight. For longer storage, freeze it in a freezer-friendly container.