sweetened condensed milk

Yucatán-Style French Toast recipe from Pati&#x27;s Mexican Table Season 3, Episode 10 “Brunch at the Jinich House”

Yucatán-Style French Toast

water

sugar

raisins (or

ceylon cinnamon stick

cloves

Dry Sherry (optional)

eggs (separated)

milk

vanilla extract

Vegetable oil (for frying)

French baguette

almonds

Place a medium saucepan with the water, sugar, raisins, cinnamon and cloves over medium heat. Bring to a simmer and let it cook until it achieves the consistency of a light syrup and the flavors from the spices have infused the liquid, about 35 minutes. Turn off the heat. If you like a hint of alcohol in your dessert, add the sherry. Remove the cinnamon stick and cloves. Cover to keep warm.

Meanwhile, beat the egg whites in the bowl of an electric mixer or with a hand mixer over medium-high speed until they hold stiff peaks. Reduce the speed to low, add the yolks one by one and continue beating just until incorporated, so the volume will not decrease much.

In a large bowl, combine the milk, sweetened condensed milk and vanilla, stir until incorporated.

Set the bowl with the milk mixture beside the bowl with the beaten egg whites and yolks.

Fill a large sauté pan with about 1/4-inch of oil and heat over medium heat until hot, but not smoking, and you see ripples in the oil when you tilt the pan.

One at a time, dunk each piece of bread in the milk mixture until soaked, immediately dip into the egg mixture to completely cover, and place the coated slice in the hot oil. Fry for about a minute on one side, until golden brown, flip to the other side and do the same. Add as many bread pieces as will fit into the pan without over-crowding. When finished frying, place the bread pieces on a baking dish covered with paper towels to drain.

Traditionally, the “poor gentleman” pieces are placed on a platter, covered with the syrup and refrigerated. But I think they are a thousand times tastier served hot! Cover the pieces with warm syrup, sprinkle chopped almonds on top and serve.

If you have leftovers, cover the battered and fried bread pieces with the remaining syrup and almonds, and store covered in the refrigerator. I admit they are also fabulous cold.

A dulce de leche swirl adds caramel sweetness to this light, moist pound cake, adapted from Margarita Manzke of République in Los Angeles. Although Ms. Manzke makes her own dulce de leche, the jarred kind works just as well here, especially after being marbled into the vanilla-scented, buttery batter. This cake is best served within 2 days of baking. Store it, well-wrapped, in the refrigerator, then bring it to room temperature before serving to best appreciate its gentle flavors.

Condensed Milk Pound Cake

unsalted butter

granulated sugar

eggs,

vanilla

all-purpose flour

baking powder

fine sea salt

300 milliliters dulce de leche

Heat oven to 350 degrees. Grease a 9-inch loaf pan and line the bottom with parchment paper.

Using an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy, 1 to 2 minutes. Add condensed milk and mix until incorporated.

Add eggs, one at a time, beating well and scraping down the sides of the bowl with a rubber spatula between additions. Beat in vanilla seeds and vanilla extract (save pod for vanilla sugar or vanilla extract); scrape down the sides of the bowl.

Sift flour, baking powder and salt into a bowl. Add to butter mixture, then beat until just incorporated.

Scrape half the batter into prepared pan. Dollop two-thirds of the dulce de leche over batter. Top with remaining batter, then dollop with remaining dulce de leche. Plunge a small offset spatula or long toothpick into batter and swirl to create marbling.

Bake until golden at the edges, firm to the touch in the center and a toothpick inserted into center of cake (avoiding dulce de leche) comes out without any wet batter clinging to it, 55 to 70 minutes. Rotate the cake after 20 minutes to ensure even baking.

Transfer cake to a wire rack to cool for at least 20 minutes before running a butter knife or offset spatula along the edges of the cake pan to loosen the cake, then unmolding. Serve warm or let cool.

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

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

SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers
WRITTEN RECIPE HERE: http://bit.ly/CondensedMilkRecipe

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

Soft and chewy on the inside, crisp and golden on the outside -- these are the perfect coconut macaroons.

Coconut Macaroons

14-oz bag sweetened flaked coconut,

eggs

salt

chocolate,

Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.

In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.

In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.

Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.

If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.

Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake (see package in the first picture on this page).

Note: 7/8 cup = 3/4 cup plus 2 tablespoons

Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.

Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

This iconic layered dessert recipe for Banana Pudding with cream cheese and sweetened condensed milk isn't the Banana Pudding you grew up with but it's a classic for a reason - it's insanely delicious!

Paula Deen&#8217;s Banana Pudding

whipped

8-oz package cream cheese,

vanilla pudding mix

7.25-oz bags Pepperidge Farm Chessmen cookies

This recipe came to The Times in a 1991 magazine article by film critic David Edelstein about Florida culinary specialties like conch chowder, alligator, stone crabs and Key lime pie. Key limes are small, yellowish, seedy and wildly more tart than their ordinary Persian counterparts. Unfortunately, Key limes grow slowly, so many Florida farmers replaced their Key lime trees with Persian ones. You can buy bottled Key lime juice at most supermarkets, but you can also make this easy pie with regular limes, although it won't be quite as delightfully tart.

Key Lime Pie

Key lime juice (see note)

cream of tartar

graham cracker crust

Whipped cream

Heat the oven to 325 degrees. With an electric mixer, beat the egg yolks on high speed until thick and light in color. Add the condensed milk and mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice, mixing after each addition. Mix well until blended.

Pour into pie crust and bake for 10 to 15 minutes, or until the center is firm and dry to the touch. Freeze for at least 3 hours. Serve with whipped cream.

Once you try this simple sugar-free condensed milk recipe, you’re going to want to have it on hand at all times. Believe me, it’s going to be a low carb baking staple from here on in. A useful ingredient for so many other great keto dessert recipes!

Sugar-Free Condensed Milk

heavy whipping cream

Bocha Sweet (OR powdered Swerve Sweetener)

Swerve Sweetener

tbsp butter

In a large heavy saucepan, bring the whipping cream to a boil over medium heat. Reduce the heat and simmer gently for 30 minutes. Watch carefully as you want it to simmer but not continue to boil. There should be little bubbles along the edges the whole time.

Remove from heat and whisk in the sweetener and butter until dissolved. Sprinkle the surface with 1/4 tsp xanthan gum and whisk vigorously to combine. Let cool 10 minutes. If it's not quite thick enough, whisk in the additional xanthan gum.&nbsp;

A delicious rich espresso topped with a meringue like fluff made with whipped sweetened condensed milk and egg yolk.

Vietnamese Egg Coffee (Ca phe trung)

oz espresso

tbsp sweetened condensed milk

Brew 2 cups of espresso

Whip the egg yolk and sweetened condensed milk until light frothy or soft peaks.

Add egg mixture on top of the espresso.

This Homemade Sweetened Condensed Milk recipe makes a delicious, made from scratch version of sweetened condensed milk that you can use in coffee, baking, ice cream and more!

Homemade Sweetened Condensed Milk Recipe

whole milk (dairy, almond, cashew, oat, etc.)

sugar (granulated

salted butter

Whisk together milk and sweetener in a medium saucepan over medium-low heat. Whisking often, bring to a low simmer. Continue to simmer, whisking often, until milk has reduced by half, about 30 minutes. Once reduced, remove from heat and stir in butter and vanilla. Allow to cool completely and store in a mason jar in the refrigerator for up to 1 week.

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.

Thick, creamy smooth and sweet, dulce de leche can be used as a filling for wafer cookies, swirled into ice cream or a filling for cakes, tarts and other sweets. There are several ways to achieve Dulce nirvana. Which one is your favorite?

4 Ways To Make Homemade Dulce De Leche

can sweetened condensed milk

Remove the label from the sealed can of sweetened condensed milk. Spray the sticky adhesive on the can with Goo Gone or other residue removing product and let it sit for 5 minutes. Use a paper towel to rub away any remaining adhesive, be sure to remove it all. Wash the can with soap and water and run your fingers around the can to make sure you&#039;ve gotten all the adhesive off of the can.

REMOVING THE LABEL FOR INSTANT POT OR STOVETOP METHODS:

Remove the label as directed above. Use a can opener to open the sweetened condensed milk about 90% open. Arrange the lid so that it&#039;s raised about 30° from horizontal. Place a small 5 or 6 inch rag or old dishtowel in the bottom of a small saucepan. Place the can on top of the rag so that it&#039;s even in the pan and doesn&#039;t wobble. Fill the pan with water so that it reaches about 3/4 way up the can. Bring to a boil and reduce the heat to medium simmer.

Cook the sweetened condensed milk for 2 1/2 to 3 hours, adding more water every 15-20 minutes to maintain the same level of water in the saucepan, so that it&#039;s always reaching about 3/4 of the way up the can. (The top of the condensed milk may not change colors as it cooks, but underneath that top layer, it is gently cooking.)

Hold a pair of tongs in one hand and a dry dish towel in the other. Carefully lift the can of dulce de leche with the tongs and quickly place the dishtowel under the can to support it. Place the can on the counter and let it cool for a few minutes until you can safely touch the top of the can. When it&#039;s cool, lift the lid to vertical and use a spoon to stir the contents of the can until it&#039;s well blended. It&#039;s very hot and almost molten after it&#039;s done cooking, so don&#039;t just lick the spoon immediately -- or you&#039;ll get burned.

Transfer the dulce de leche to an airtight storage container and refrigerate until ready to use.

STOVETOP METHOD:

Remove the label as directed above. Place a small dish towel in the bottom of the Instant Pot. Place the can on top of the towel on it&#039;s side, not sitting up. Add cold water to the Instant pot until it covers the can by one inch. Be sure not to fill the pot higher than the Maximum allowable level.

Seal the lid onto the Instant Pot and pressure cook on high for 40 minutes. Let the pressure release naturally.

Remove the can from the water with a pair of tongs and set aside to cool to room temperature. When you&#039;re ready to use the Dulce de leche, open the can. Note: it doesn&#039;t need to be refrigerated until the can is opened. It will last for months like this.

INSTANT POT METHOD:

Preheat the oven to 425°. Transfer the sweetened condensed milk to a 9&quot; deep dish pie plate (glass or ceramic) and cover tightly with tin foil.

Place the pie plate in a larger roasting pan with high sides. Add hot water to the roasting pan being particularly careful not to splash water on the foil or into the sweetened condensed milk. Tuck the ends of the foil up tightly under the rim of the pan so that the foil doesn&#039;t rest in the water.

Bake in the water bath for 2 hours. Carefully remove the roasting pan from the oven and set aside. When the water in the pan has cooled enough to handle, remove the pie plate from the water bath. Discard the tin foil and use a whisk to stir the dulce de leche until it&#039;s creamy and smooth. Transfer to a glass jar or other well sealed container. Cool to room temperature, then refrigerate.

OVEN METHOD:

Sweetened Condensed Milk Caramel is one of our favorite caramel sauces for topping desserts, dipping apples and eating with almost everything!

Sweetened Condensed Milk Caramel

sweetened condensed milk ((regular or low fat))

Preheat oven to 425°F.

Pour one can of sweetened condensed milk into a casserole dish or pie plate. Cover with foil.

Place in a larger pan and fill to ¾&quot; with water. (Fill water as needed while baking)

Bake 60-90 minutes or until condensed milk has reached a golden brown color.

Cool completely.

Discover a dessert the whole crowd will love when you make these Chocolate Chunk Magic Cookie Bars. These Chocolate Chunk Magic Cookie Bars are filled with pecans and coconut for deliciously sweet and nutty flavor.

Chocolate Chunk Magic Cookie Bars

graham cracker crumbs

butter or margarine, melted

(14 oz.) sweetened condensed milk

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped

BAKER'S ANGEL FLAKE Coconut

PLANTERS Pecans

Combine graham crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.

Pour condensed milk over crust; top with layers of remaining ingredients. Press nuts lightly into coconut layer.

Bake 30 min. or until lightly browned. Immediately run knife around edge of pan to loosen dessert from sides of pan. Cool completely before cutting into bars.

“All candy-making is about preventing crystallization,” said Michael Chu, an engineer based in Austin, Tex., who writes about his kitchen experiments online at Cooking for Engineers. Mr. Chu’s chocolate fudge recipe, of which this is an adaptation, has the pleasantly cakey, almost sandy texture desirable in fudge, which can be tricky to achieve using milk and butter. He uses condensed milk to reduce the ingredients in the fudge to a mere three (salt is optional), and to eliminate the dreaded step of cooking the sugar syrup to the soft-ball stage. “The manufacturing process has already done that work for you,” he said.

Easy Chocolate Fudge

(1/2 stick) butter,

chocolate

salt (optional)

chopped nuts (optional)

Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.

In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.

Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.

Traditional kulfi is made by boiling milk to reduce it, and to concentrate the milk solids, then freezing the base with flavorings such as fruit pulp, spices or nuts. Though kulfi is often compared to ice cream, it's nothing like it: Kulfi isn't churned. The protein and sugar create a rich, dense texture that is slightly crystalline and quick to melt. This recipe for instant mango kulfi takes short cuts, using canned sweetened condensed milk and heavy cream. It's a recipe that has no fixed season, that takes no time to mix up and that comes straight from my mother. She made it all year long when I was growing up, to hold us over in the lonely gaps between trips to see family in India. It's inauthentic — and delicious.

Quick Mango Kulfi

heavy cream

mango pulp

lime

cardamom powder

In a large bowl mix all the ingredients until there are no streaks of color, then pour the mixture into a 9- or 10-inch loaf pan lined with plastic wrap (or individual freezer-safe ramekins). Place in the freezer, and allow to set for at least 10 hours, until frozen. Dip the outside of the pan in warm water, just long enough to release the kulfi. After you’ve used the plastic wrap to help you unmold neatly, throw it away. Slice and serve the kulfi immediately. If you’re using ramekins, allow to sit at room temperature for a few minutes, then serve directly in the bowls.

This popular coffee drink requires only three ingredients: coffee, water and condensed milk. Traditionally, a Vietnamese press is used to make the coffee, but this recipe calls for a simple pour-over cone. (If you don't have a coffee cone, you can substitute brewed espresso for the coffee.) Vietnamese iced coffee is normally made one serving at a time, but for ease, this recipe makes a batch that will serve about four. Be sure to use a boldly flavored dark roast coffee, since the condensed milk and ice will dilute the drink.

Vietnamese Iced Coffee

dark roast coffee,

Place coffee grounds in a heatproof container. Slowly pour boiling water over the grounds in a circular motion to evenly saturate. Do not stir; let steep 5 minutes.

Line a coffee cone with a paper filter and place the cone over another heatproof container.

Slowly pour the steeped coffee through the filter, allowing all the liquid to drip through completely. (You should have about 2 cups of strong coffee. See Tip.) Discard the filter and coffee grounds. Stir the condensed milk into the coffee until well blended.

Fill 4 glasses with ice cubes. Divide the coffee mixture among the glasses and serve immediately, or transfer to the refrigerator, where it will keep, covered, up to 3 days. Serve over ice.

With a layer of shortbread, a layer of soft caramel and a layer of chocolate, these bars taste like gourmet Twix bars.

Millionaire'S Shortbread

dark brown sugar

cornstarch

(1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

golden syrup (such as Lyle's Golden Syrup) or dark corn syrup

Millionaire's Shortbread

Preheat the oven to 350 degrees. Line a 9-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray or grease with butter.

In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain. Add the butter and pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool. 

Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.

Place the chocolate and cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle). Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.

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The most viewed sweetened condensed milk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Paula Deen’s Banana Pudding