condensed milk

Condensed Milk Blondies are a twist on my VERY popular Condensed Milk Brownies recipe! This is the vanilla/caramel version of those brownies. We have an ultra fudgy and gooey blondie made from condensed milk with no eggs and filled with chocolate chips for added oomph.

Condensed Milk Blondies

Tin Sweetened Condensed Milk ((397 grams))

Cup Butter ((110 grams))

Cup Brown Sugar ((40 grams))

tsp Vanilla Extract

1 and 1/2 Cups All Purpose Flour ((180 grams))

tsp Baking Powder

Cup Chocolate Chips ((135 grams))

Preheat the oven to 180°C (350°F) and line a 9"x9" baking pan with baking paper and set aside.

In a medium sized saucepan, melt the butter and condensed milk together. Once melted remove from the heat and stir in the brown sugar and vanilla extract.

Stir through the flour and baking powder and then stir through the chocolate chips. Pour into the prepared baking pan.

Bake for around 20-25 minutes or until the sides are set and the middle has the slightest wobble.

Serve warm or place in the fridge to become ultra chewy!

https://www.youtube.com/watch?v=Q2MuL5XwsIE&feature=youtu.be

CONDENSED MILK BLONDIES

FULL RECIPE & METHOD: https://www.lightscamera-bake.com/condensed-milk-blondies-2/

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Condensed Milk Blondies | RECIPE

This recipe looks hard, but it’s not. Promise. A very easy chocolate cake is transformed into a version of <a href="https://cooking.nytimes.com/recipes/1019181-tres-leches-cake">tres leches cake</a>, the classic Latin American dessert, by drenching it with evaporated milk, condensed milk and heavy cream and topping it with a lightly sweetened whipped cream. Each component of this recipe — the cake, the tres leches and the whipped cream — are all adapted from “Simple Cake: All You Need to Keep Your Friends and Family in Cake” by Odette Williams, a choose-your-own-adventure cookbook that provides you with several cake and toppings recipes that you can combine as you wish. Ms. Williams’s recipe doesn’t call for it, but adding a teaspoon of ground cinnamon to the whipped cream is a lovely addition.

Chocolate Tres Leches Cake

all-purpose flour

unsweetened Dutch-processed cocoa powder

baking powder

baking soda

fine sea salt

granulated sugar

eggs,

240 milliliters whole milk

oil oil

vanilla extract

water

(12-ounce) can/355 milliliters evaporated milk

(14-ounce)

heavy cream

vanilla bean

240 milliliters heavy cream, chilled

cinnamon (optional)

Chocolate shavings (optional)

Heat the oven to 350 degrees. Grease the bottom only of a 9-by-13-inch cake pan (preferably metal), leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan.

Place a large sifter or a sieve in a large bowl. Add the flour, cocoa, baking powder, baking soda and salt and sift. Add the sugar and whisk to combine.

In another large bowl, whisk the eggs, milk, oil and vanilla until combined. Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. Carefully pour in the boiling water and stir until combined.

Pour the batter into the prepared pan. Bake in the center of the oven until a wooden skewer inserted in the center comes out clean and the cake bounces back when lightly pressed, about 25 to 30 minutes.

Meanwhile, make the tres leches: In a large bowl, combine the evaporated milk, condensed milk (setting 3 tablespoons aside for the whipped cream), heavy cream and vanilla bean seeds or extract (if using) and whisk to combine. Cover with plastic wrap and refrigerate if not using immediately.

Remove the cake from the oven and let stand for 10 minutes. Run a butter knife around the cake’s edges. Cool completely.

While the cake is still in the pan, use a skewer or a fork to poke small holes through the cake to the bottom, about an inch apart. Slowly spoon the tres leches over the top of the cake, giving it time to soak in. Once the liquid is absorbed, repeat until all the tres leches is used. (Toward the end, the tres leches will pool at the edges, but don’t worry; it will be absorbed while in the fridge.) Cover the cake with plastic wrap and refrigerate for at least 5 to 6 hours, preferably overnight.

When ready to serve, make the whipped cream: Add the reserved condensed milk along with the cream, vanilla and cinnamon (if using) to the bowl of an electric mixer. Beat on medium high until the cream has doubled in volume, forms soft peaks and is light and fluffy. Spread the cake with the cream and sprinkle the chocolate shavings on top. Serve from the pan.

Level up your pumpkin pie with made-from-scratch condensed milk and roasted butternut squash puree—a DIY alternative that delivers more flavor and less water than a traditional pumpkin.

Butternut Pumpkin Pie Recipe | BraveTart

squash

Sweetened Condensed Milk (about 2 cups; 540 grams)

light brown sugar (about

ginger

cinnamon

nutmeg,

cloves

unsalted butter,

recipe Old-Fashioned Flaky Pie Dough, blind-baked

For the Butternut Squash Purée: Adjust oven rack to lower-middle position and preheat to 400°F (205°C). Split the squash lengthways, remove seeds, and place cut-side down on a foil lined aluminum baking sheet. Roast until fork-tender, about 45 minutes. When cool enough to handle, scrape pulp into a food processor and purée until smooth. Measure out 14 ounces (about 1 3/4 cups; 395g) squash purée. Use warm, or refrigerate in an airtight container up to a week in advance.

For the Custard: Adjust oven rack to lower-middle position and preheat to 375°F (190°C). In a medium bowl, combine butternut squash purée, homemade condensed milk, brown sugar, vanilla or bourbon, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs. Whisk until well combined, then pour into the prepared crust. Alternatively, the prepared custard can be refrigerated for up to a week before use.

To Bake: Place on a half sheet pan and bake about 25 minutes, then reduce oven temperature to 350°F (175°C) and continue baking until the filling is firm around the edges but still wobbly in the very center, about 25 minutes more, or to an internal temperature of 200°F (93°C).

Cool at room temperature until the custard has set, about 2 hours, and cut with a chef's knife to serve. If you like, serve with a dollop of whipped cream and a sprinkling of grated nutmeg. Wrapped in plastic, leftovers will keep 4 days at room temperature, or 10 days in the fridge. 

Here's what you need: water, thai tea leaves, sugar, water, ice, simple syrup, thai tea, half & half

Thai Iced Tea Recipe by Tasty

thai tea leaves

sugar

syrup,

thai tea

half & half

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In a large pot over high heat, combine the water and Thai tea leaves. Bring the tea to a boil, then immediately pour the tea through a strainer into a heat-proof vessel to remove the tea leaves. Let the tea cool to room temperature.

Make the simple syrup: in a small pot over high heat, combine the sugar and water. Bring to a boil and cook, stirring occasionally, until the sugar has dissolved and the syrup is clear.

Assemble the tea: divide the ice between 2 glasses, then add simple syrup, tea, and half-and-half.

https://vid.tasty.co/output/96714/landscape_480/1527806756

Easily make my Homemade Sweetened Condensed Milk recipe and use it to create my 2 ingredient ice cream, cookies &amp; more!

How to Make Sweetened Condensed Milk (Bold Baking Basics)

(16floz/450 milliliters) full fat milk

(5 ounces /142 grams) white sugar

Add the milk and sugar into a small, heavy bottomed saucepan.

Heat it on a low heat until the sugar has dissolved.

Once all of the sugar has dissolved bring the mix to a simmer over medium low heat. Do not stir once the mix starts to simmer otherwise it can crack and crystalize.

Gently simmer for roughly 35-40 minutes, or until the milk has darkened to a creamy color, has reduced by half and thickened slightly. You may notice some foam forming on top, gently skim it off with a spoon. (if there are sugary bits hanging around the rim of your pot don’t stir them into your condensed milk, this can also crack your mix)

When ready, remove from the heat and pour into a jar to cool. Let the condensed milk cool completely before putting on the airtight lid. Just note, it thickens up alot after a few hours in the fridge.

Store in a labeled jar in the fridge and it will last for 6 months.

https://www.youtube.com/watch?v=9d4q6xDoZ6A

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Hi Bold Bakers! Now everyone can make my two-ingredient, No Machine Ice Cream. In this week's Bold Baking Basics (at its new regular time on Mondays), I'll show you how to easily make Homemade Condensed Milk, one of the key ingredients of my ice cream and many other recipes. And stay tuned for this Thursday's Bigger Bolder Baking for ALL-NEW Homemade Ice Cream flavor recipes. So let's get baking!

Watch more Bold Baking Basics here: 
* All-Natural Food Coloring: http://bit.ly/FoodColoringVid

WATCH more Bigger Bolder Baking episodes here:
* Homemade Ice Cream (No Machine): http://bit.ly/GemmasIceCreamParty
* Homemade Sorbet: http://bit.ly/GemsSorbetVid

PRINT & SHARE THE WRITTEN RECIPE ON MY WEBSITE: http://bit.ly/CondensedMilkRecipe

How to Make Condensed Milk - Gemma's Bold Baking Basics Episode 2

Craving bubble tea but don’t want to keep spending so much money on it? Making your own is really easy — and much more customizable. You can buy tapioca pearls or boba from Walmart or Amazon (or your local Taiwanese store) then make the tea with a blend of your favorite black tea, sweetener, and half and half or non-dairy substitute. Just add ice and a wide straw, and you can have your favorite treat anytime!

Taiwanese Bubble Tea Recipe by Tasty

black tea bags

black tapioca pearls

brown sugar

tapioca pearls, cooked

brown sugar syrup,

black tea,

wide-opening straws

In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.

Bring a medium pot of water to boil over high heat. Once the water is boiling, add the tapioca pearls and boil until softened, about 20 minutes.

Set the strainer with the pearls over a medium bowl. Add the brown sugar to the strainer and pour the hot water over.

Stir to dissolve the brown sugar. Soak the pearls in brown sugar syrup for 30 minutes, then store the bubbles and syrup separately until ready to serve.

Assemble the tea: Divide the pearls and ice between 2 glasses, then add the brown sugar syrup, tea, and half and half.

Stir with a wide-opening straw, then serve.

Whip up your very own homemade sweetened condensed milk in just 45 minutes.

Sweetened Condensed Milk Recipe | BraveTart

milk, any percentage will do (4 cups; 910 grams)

heavy cream (3/4 cup; 170 grams)

sugar (1 cup; 195 grams)

Aromatics

Combine milk, cream, sugar, salt, and vanilla bean or cinnamon (if using) in a 5-quart stainless steel saucier. If you have a scale, weigh the pot and ingredients together so you can digitally track the reduction. Place over medium heat, stirring occasionally with a heat-resistant spatula, until the milk begins to simmer, about 12 minutes.

Continue simmering an additional 30 minutes, scraping continuously to prevent a milky buildup from forming around the sides. When the thickened milk syrup suddenly turns foamy, it’s almost done. Keep cooking and stirring until the foam subsides and the dairy has condensed to exactly 2 cups or 19 ounces. If using a scale, the pot will weigh 26 ounces less than when you started.

Troubleshooting: Should the dairy reduce too far, top it off with enough milk to reach 2 cups or 19 ounces, then remove aromatics and blitz with an immersion blender to emulsify.

Pour into an airtight container, seal to prevent evaporation, and refrigerate until needed, up to 1 month. To mimic the consistency of canned milk, bring to room temperature before use.

A dazzling dessert with bourbon biscuit base, caramel layer, creamy coconut topping and banana toffee

Chocolate coconut banoffee pie

can caramel

dark chocolate

bananas

cocoa powder,

coconut milk

tbsp caster sugar

tbsp plain flour

tbsp cornflour

tbsp Malibu

pot double cream

pack creamed coconut, roughly chopped

bourbonbiscuits

To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don&rsquo;t have one, bash to the finest crumbs you can). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.

To make the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth.) Simmer for 2 mins, then take off the heat and stir in the Malibu. Cool with a sheet of cling film laid directly on the surface so a skin doesn&rsquo;t form.

Scrape the caramel into a pan with the chocolate, broken into chunks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chill again to set &ndash; 1 hr at least, or up to 24 hrs.

When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently spoon into a plastic food bag (easy to transport) and chill until ready to serve.

To serve, snip off the end of the cream bag and pipe all over the pie. Dust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl.

Made from lemons and a tin of condensed milk, this quick and foolproof baked tart makes a perfect dessert for your next dinner party.

Condensed Milk Lemon Tart Recipe

frozen shortcrust pastry

tin condensed milk

eggs

lemon

lemon juice

Whipped cream *to serve

Condensed Milk Lemon Tart recipe

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6196699643001&=domain=br

5348771529001-6196699643001

A very popular cafe-style slice, which looks impressive, but is super easy.

Slice Of Life

butter

Malt-o-Milk biscuits crushed

malted milk powder

apricots

sultanas

coconut

tbs desiccated coconut extra *to decorate

Slice of Life

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030949538001&=domain=br

5348771529001-6030949538001

Make a thick, butterscotch-like sauce with nothing but patience and a can of sweetened condensed milk.

Easy Dulce De Leche Recipe

Easy Dulce de Leche Recipe

Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can.

Set pot over high heat and allow to come to a simmer. Reduce heat and simmer for 2 hours for a lighter caramel, and up to 3 hours for a darker caramel; check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up.

Using a pair of tongs, remove the can from the water and set on a wire rack to cool to room temperature (important: do not attempt to open the can while still hot, which can cause pressurized hot caramel to spray dangerously).

Unopened cans of dulce de leche can be stored at room temperature for up to 3 months. To use dulce de leche, open can when cool and scoop out of can; reheat in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency. Dulce de leche can be tranferred to an airtight container and refrigerated for up to 3 weeks.

Tres leches, which means “three milks” in Spanish, refers to the whole milk, condensed milk and evaporated milk that make up a creamy soaking sauce for the baked cake. Over time, it saturates the cake, making it soft and luscious. While a thick garnish of softly whipped cream may seem excessive, it actually tempers the sweetness of the whole confection. Serve with some berries or sliced fruit to complete the presentation.

Tres Leches Cake

Butter

salt

eggs, separated,

whole milk

sweetened condensed milk

evaporated milk

confectioners’ sugar

Heat oven to 350 degrees. Butter the bottom of a 13-by-9-inch pan lightly, leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan; you want the cake to “climb” up the sides of the pan as it bakes.

In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, with an electric mixer on medium-high, beat the egg yolks and 1/2 cup/100 grams of the sugar until pale and thick, about 3 minutes. Beat in 1/2 cup of the milk, lower the speed and then mix in the flour mixture just until combined. 

In another large bowl, with clean beaters, whip the egg whites until foamy and the yellowish color has disappeared, about 1 minute. Slowly add the remaining 1/2 cup plus 2 tablespoons/125 grams sugar while beating. Continue to beat the mixture until you have shiny, medium-stiff peaks, about 2 minutes. Stir a big scoop of the egg white mixture into the batter to loosen it, then, using a spatula, gently fold the remaining whites into the batter without deflating them. 

Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer cake to a rack to cool slightly.

Meanwhile, in a medium bowl, whisk together the remaining 1 cup milk, condensed milk, evaporated milk and vanilla. Using a skewer or a toothpick, poke holes about 1/2 inch apart all over the cake. Cut the edges of the cake from the sides of the pan. Pour the milk mixture evenly over the cake, about a cup at a time, allowing 5 to 10 minutes for it to soak in before adding more.  Cover and refrigerate for at least 2 hours (or up to 24 hours).

To serve, whip the cream and confectioners’ sugar to soft peaks. Top the cake with the whipped cream.

This no-churn ice cream doesn’t require any cooking or special equipment. All you have to do is mash up some bananas and whip some heavy cream. The whipped cream mimics the air that’s incorporated into traditional ice cream when it’s churning in an ice cream machine. For the strongest flavor, use really, really ripe bananas; mushy, bruised ones with black peels will work well. Large crumbles of vanilla wafers stirred into the ice cream and sprinkled on top add crunch.

Banana Cream Pie No-Churn Ice Cream

bananas (about 3 medium bananas), peeled

vanilla wafer cookies (about 85 grams),

In a large bowl, use a large fork or a potato masher to mash the bananas well. Add the condensed milk and mash again until the two are well combined. The mixture should be fairly smooth and only slightly lumpy.

Using a silicone spatula, stir in the vanilla, cinnamon and salt. Set aside.

In the bowl of an electric mixer fitted with the whip attachment or a handheld mixer, whip the heavy cream to medium peaks. Add about 1/4 of the whipped cream to the banana mixture and stir with the spatula to fully combine. (This lightens the mixture, making it easier to fold in the remaining whipped cream without losing too much aeration.)

Add the remaining whipped cream in 2 to 3 additions, folding gently just to combine. Add all but 3 tablespoons of the crumbled wafer cookies to the mixture and gently fold them in until incorporated.

Pour the mixture into a 9-by-9-inch pan and spread into an even layer. Sprinkle the reserved vanilla wafers evenly on top. Cover the ice cream with plastic wrap, gently pressing the wrap into the surface of the ice cream, and transfer to the freezer.

Freeze the mixture until firm, at least 6 hours. Before serving, let the ice cream soften at room temperature for 10 minutes before scooping.

Coquito, which means “little coconut” in Spanish, is an eggnog-like mixture of coconut milk, eggs, sweetened condensed milk and rum or pitorro, a sort of moonshine rum. Coconut and rum cocktails are made throughout the Caribbean and Latin America, but coquito is unique to Puerto Rico. This recipe, which is adapted from the 1975 cookbook “Puerto Rican Cookery” by Carmen Aboy Valldejuli, was created by her husband, who tended bar during the couple’s holiday parties at their home in San Juan. His recipe calls for shelling and pressing fresh coconuts to make your own coconut cream, but canned coconut cream makes an excellent substitute.

Coquito

coconuts coconut cream (see Tip)

Puerto Rican rum (optional), preferably white rum (darker rum will affect the color of the coquito)

If using canned coconut cream, skip to Step 3. If using fresh coconuts, puncture one or two of the eyes of each coconut with a sharp knife or screwdriver; strain the coconut water into a bowl. Place coconuts on a stable surface, supported by a kitchen towel. Using a hammer, crack each coconut into 3 or 4 pieces. Slip a thin knife between the flesh and shell to separate it. (To make this easier, you can roast the coconut pieces on a sheet pan at 350 degrees for 10 to 15 minutes.) Discard shells. Break or chop coconut flesh into 1-inch pieces.

Place about 1/3 of the pieces in a blender with 1 cup strained coconut water. Blend until coconut is broken into about 1/8-inch pieces; place in a clean dish towel and squeeze over a bowl to extract as much liquid as possible. Reserve coconut bits for another use. Pour 1 cup of the liquid back into the blender with another 1/3 of the coconut pieces, blend, then squeeze to extract liquid. Repeat with final 1/3 of coconut pieces. Measure out 3 1/3 cups of fresh coconut cream. (If necessary, blend another cup of coconut water with a batch of coconut bits, and squeeze again to extract more liquid from the coconut until you have 3 1/3 cups.)

In a large bowl, lightly whisk the egg yolks. To a medium saucepan, add 1 cup of the coconut cream and sweetened condensed milk. Bring to a simmer over medium-high, stirring occasionally. Whisking the egg  yolks constantly, slowly pour the hot mixture into yolks, until smooth and frothy. Stir in the rum, if using, salt, and the remaining coconut cream.

Strain the coquito through a fine-mesh strainer into bottles or jars. Cover tightly and refrigerate at least 3 hours or up to 1 week. Remove from refrigerator 30 minutes before serving. Shake well, pour into glasses, sprinkle with nutmeg and serve immediately.

This is a basic fudge recipe made from pantry ingredients. You can add flavours like orange or peppermint and even add fruit and nuts.

Easy chocolate fudge recipe

395 g sweetened condensed milk

milk chocolate (roughly chopped)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=Nyc3R4NzE6KKZkzHhmJfcEgueM9pbw9k&=domain=kidspot

Nyc3R4NzE6KKZkzHhmJfcEgueM9pbw9k

You need less than 10 ingredients to make my Key Lime Pie Bars. These squares are zesty, filled with lime juice and are the perfect spring time dessert!

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