The condensed milk whips well with the cream, adds just the right amount of sweetness and the finished product has the silky smooth texture of ice cream, without having to use an ice cream machine.
Thanks to its sweet, thick formula, condensed milk is a pleasure to bake with. This essential and versatile ingredient can be used in just about any sweet dish, and is traditionally used in banoffee pie, millionaire’s shortbread and toffee icing. It is a must in a professional kitchen.
How it’s made
Condensed milk is cow’s milk with the water removed and sugar added. It is tinned and can last for years without refrigeration if unopened – a bonus for kitchens pushed for fridge space. The sugars and proteins in condensed milk help it to brown and mellow as it cooks, and it grows thick and chewy if boiled with a little sugar. When mixed with acidic ingredients it thickens naturally without requiring heat. It’s perfect for puddings, bar cookies and refrigerated desserts.
· Store in a cool, dark place
· Turn the tins upside down every few weeks as the milk solids settle at the bottom
· Keep refrigerated once opened and use within five to seven days
· Don’t freeze