Quick Dessert Recipes With Sweetened Condensed Milk
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Condensed milk
Condensed milk is cow’s milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of sweetened condensed milk (SCM), to the extent that the terms “condensed milk” and “sweetened condensed milk” are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries.
A related product is evaporated milk, which has undergone a lengthier preservation process because it is not sweetened. Evaporated milk is known in some countries as unsweetened condensed milk. Both products have a similar amount of water removed.
Sweetened Condensed Milk Pudding
Description
Among the many must have items that a home baker should always have on hand, canned sweetened condensed milk ranks up there with other staples, including regular milk, eggs, and ground cinnamon — all of which are combined in this delectable (and pantry possible) pudding. You’ll also need to buy or make a simple caramel for lining the mold, which will allow for easy removal of the pudding before serving.
Ingredients
- 1 can sweetened condensed milk
- 2 cans milk
- 6 eggs
- 1/2 tsp. cinnamon
- caramel (for greasing)
Directions
- Whisk the eggs. Add 1 can of sweetened condensed milk, and use the can to measure the milk and add 2 cans of milk. Beat well so the ingredients are completely mixed together.
- Add cinnamon and mix.
Quick Dessert Recipes with Sweetened Condensed Milk
How long does condensed milk last after opening?
If you have a partial can of sweetened condensed milk leftover it can be stored in an airtight container in the refrigerator for 4 to 6 days.
Can I freeze condensed milk?
Sweetened condensed milk can be stored in an airtight container in the freezer for up to 3 months. Because of its high sugar content, condensed milk will not freeze completely solid. Thaw the condensed milk in the fridge overnight. If it separates after thawing, whisk or give it a vigorous shake in a tightly sealed container until it has a smooth consistency again.
Ingredient No-Bake Key Lime Pie
Summertime desserts have a few criteria: They have to be easy because no one wants to work extra hard during vacation season. They need to be refreshing, satisfying your sweet tooth without weighing you down or heating you up. And they simply can’t require turning on the oven.
This easy, no-bake key lime pie is all of these things and more. It’s made with only four ingredients: egg yolks, sweetened condensed milk, lime juice, and a premade graham cracker crust.
How can a pie with eggs be no-bake, you ask? As the pie chills in the refrigerator, the acid in the lime juice coagulates the egg proteins, “cooking” them and causing the filling to set up. If you find using raw eggs unnerving or you are pregnant, use pasteurized egg yolks.
Key limes (also known as Mexican or West Indies limes) are a small and potent variety of lime with a distinct zesty flavor, and are best for this recipe. Unfortunately, they can sometimes be difficult to find. If you can’t get real key limes (or key lime juice, which you can sometimes find bottled or frozen) it’s fine to use regular limes. Fresh juice is best, and adding some finely grated zest to this recipe will add even more lime flavor.
Ingredients
- 4 large regular or pasteurized egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 5 ounces freshly squeezed lime juice, preferably key lime
- 1 store-bought or homemade graham cracker pie crust
- Whipped cream, for serving, optional
Steps to Make It
Gather the ingredients.
Beat the egg yolks with a whisk.
Stir in the condensed milk until well blended.
Stir in the lime juice and mix until completely incorporated.
Pour the filling into your pie shell and refrigerate overnight.
Serve topped with whipped cream (if desired).
The pie should be kept well chilled until serving. Store leftover pie, covered, in the refrigerator for up to two days.
Vietnamese Egg Coffee
To the average Westerner, the thought of a cup of coffee mixed with any bit of egg might sound odd, and possibly unpleasant.
But coffee with eggs is not uncommon in other cultures as adding them to coffee makes a rich and delicious beverage, ideal for a pick-me-up and a flavorful boost of energy. The Vietnamese take on this treat makes for a dessert coffee, a silky concoction comprised of a sweet eggy foam floating atop of a cup of dark brew.
Imagine a tiramisu in beverage form, and you will likely get pretty close to the vibe of a good egg coffee. Just a few minutes of work might make you a believer in egg coffee as its delicious flavor and texture might make your morning coffee look in need of that oomph. Norwegians and the Swedish have their version, mixing the eggs and shells with the ground coffee and boiling it with water.
For the Vietnamese version, “custard coffee” might be more accurate, as this thick, strong, and dark coffee is topped with a sweet, light, and airy foam of egg yolk and condensed milk. The opposing flavors and textures are what make the egg coffee a favorite, so using a strong brew is recommended, as is beating the yolks and condensed milk to an airy foam.
Where did egg coffee come from?
The first egg coffee was created by a man named Giảng in the 1940s during a shortage of fresh milk, the preferred coffee mixer at the time. Deprivation fired up Giảng’s creativity, and the scrumptious, popular result endures today. Go to Vietnam and you will encounter this rich, caffeinated beverage confection in the bustling urban quarters of Hanoi, where the storied Cafe Giảng makes the one true traditional version.
A Note From Our Recipe Tester
“I already loved Vietnamese coffee. It’s like coffee candy in liquid form. This recipe beats a couple egg yolks into the condensed milk, making it even more luxurious. The topping is thick and creamy, and it sweetens and enriches the coffee as you sip. If you like regular dark roast coffee, this recipe works great.”
Ingredients
For the Foam:
- 2 large egg yolks
- 1/2 cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
For the Coffee:
- 2 ounces (60 grams) French roast coffee, finely ground
- 4 1/8 cups hot water
- Cocoa powder, optional
Steps to Make It
Make the Eggy Foam
-
Gather the ingredients.
- Combine the egg yolks, condensed milk, and vanilla in the bowl of a stand mixer. Beat with the wire whisker on high for about 10 minutes. The appearance should be similar to a cake batter, not especially frothy.
- To test for the right consistency, spoon a small amount of the foam on top of a glass of water. If it floats it has the right consistency. If not, whip it for a few more minutes.
Assemble the Egg Coffee
-
Brew the coffee according to your preferred method. Reserve about half a cup for later use.
- Divide the remaining brewed coffee among 4 to 6 cups. If desired, set each cup in a small bowl of hot water to prolong the warmth of the coffee.
- Gently spoon some of the whipped egg foam onto the top of each coffee, 1 to 2 tablespoons per cup.
- Pour a bit of the reserved coffee through the foam in each cup. Dust with cocoa powder if desired. Serve immediately.
Magic Cookie Bars Recipe
Is anything more classic for the holidays (or you know, a Monday morning with a coffee) than delicious Magic Cookie Bars, also known as Hello Dolly Bars? These condensed milk and chocolate layer bars are so easy to make and are always a crowd favorite!
Ingredients
- 1/2 cup salted butter melted
- 1 1/2 cups graham cracker crumbs
- one 14 ounces can sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts’
How to Make Magic Cookie Bars
Magic cookie bars are the original 7 layer bar, even though they don’t technically have 7 layers. The original bar has 6 layers and people have adapted them into 7 layer bars over the years. The original magic cookie bars don’t have butterscotch or extras (hey, not that those don’t make the bars better!) but I wanted to provide you guys with the basic, old a heck, classic magic cookie bar recipe that started it all!
- Press the crumb base into the bottom of the pan.
- Place all of the ingredients into the pan in the correct order.
- Bake, then cool and slice.
How to Freeze Magic Cookie Bars
Magic cookie bars freeze perfectly but there is a trick to it because they are slightly ooey and gooey, so they take an extra step to freeze.
- Cut the magic bars into the size that you want to freeze them.
- Place the cookie bars onto a parchment lined baking sheet.
- Freeze them until they are solid.
- Place the bars into a container and layer them between parchment paper to ensure that they don’t stick together.
- Cover the container and freezer for up to 3 months.
