kajmak

Kajmak is a traditional Polish Caramel Cream that shines in pies, cakes and other desserts. If you’re familiar with “Dulce de leche”, you’ll know its flavour.

It’s sooo easy to make at home, all you need is a can of evaporated milk, a tall cooking pot and 2 hours of cooking.

Homemade Kajmak: Polish Milk Caramel Cream

(12-16 oz, 354-450 g) sweetened condensed milk, regular (not 'fat-free')

Place the closed can of condensed milk in...

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

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

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

Cover the pot with a lid. Boil for...

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.

Carefully remove the can from the pot. Leave...

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

Once cooled, use it in cakes and desserts...

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.

Top 1 kajmak recipes from across the web

The most viewed kajmak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Kajmak: Polish Milk Carame...

Top 1 kajmak recipes from across the web

The most viewed kajmak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Kajmak: Polish Milk Carame...

The most viewed kajmak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine