I love condensed milk. It's better in coffee and tea than sugar+cream.

I'll also use it as an ice cream topping, or spread some on sliced bread, or dip french bread into it. It's a terrific sweetener for smoothies. Or, as a kid, I'll put it on some corn flakes, or just eat a spoonful of it. I've even just mixed it with some hot water to make a tasty beverage.

And have you ever had tres leches? Mmmm....

It has to be the Borden's Eagle brand. The one with the two cows is way too gritty.

My family mixes it into freshly cooked white rice. Yum! One of my high school classmates also made it into a type of flan by heating it up in the can (she put the can in a water bath on the stove, I don't recall whether she punctured the top of the can before heating or not -- something to find out before trying it at home).

P.S. Your thread title made me laugh. You've branched out from the Cereal thread. I look forward to seeing the next one.

I love the stuff...my wife thinks it way too sweet. A nice cup of strong drip coffee with a spoonful of condensed and a spash of heavy cream is my preferred method of consumption....along with a slice of toasted white break/butter/condensed.

Cooking the condensed gives you dulce de leche...I don't think you open the can. However I expect that can be very dangerous.

Isn't the rice dish a sort of Arroz con Leche (latin rice pudding)?

I always used to carry a tube with me on my travels as an energy boost, add to coffee where you can't get or don't trust the milk, or mixed with boiling water as a safe bedtime drink. I don't suppose it would get past the security people these days.

and it makes a heavenly cheesecake when mixed with Philadelphia cream cheese. I get rave reviews for this, and it is unbelieveably easy.

Get the recipe here.

And one of the most obvious uses: Lemon Icebox Pie.

1 can cm, 2 egg yolks, about 1/2 cup of lemon juice (or lime juice), stir together, put into a baked pie shell. (Regular pie shell, not graham cracker crust, which makes this pie too sweet.) Whip the leftover egg whites, add a tablespoon or two of sugar and continue beating, then spread over the pie, bake until meringue is lightly brown. Cool, then refrigerate. (Never whipped cream as topping--please. )

I don't even allow myself to think about this pie. (Fortunately, there are never any leftovers to be tempted by.)

How is it used as an ice cream topping? Just poured right on there?

Longevity Brand, usually in the Asian food section, with an old man on the can is very good ~ perfect for Vietnamese style iced coffee. My kids use Nestle... but it seems a little 'thin' to me.


I make rice pudding from a Costa Rican cook book ~ sounds similar to described previously, has to be 1000 calories a serving with condensed milk, evaporated milk and rice (plus other ingredients: vanilla, orange zest) ~ but what a 1000 calories it is

Yep.. just drizzled on top. Works especially well with vanilla and strawberry.

Most interesting! I've never seen that product. I do love condensed milk in tea. The grocery store where I shop has products from Mexico including canned condensed milk. It is extremely rich in flavor and very tasty. I use it on cake instead of frosting.

Or most any kine flavor of Hawai`ian shave ice. Ono. ^

Ill give it a shot on my ice cream then. Can I just throw the can in the fridge when done? How long will it last in there? My only issue is I cant use a can at one time.

albie's recipe link didn't work for me, here it is again, I think I fixed it:
http://www.readycrust.com/recipe_det...?recipeid=2217

Looks yummy!

Do you have a screwtop jar or otherwise air tight container? It will keep in the fridge for at least 2-3 weeks. Just make sure the container is completely clean, and don't breathe on it.

I make a delicious caramel pie with sweetened condensed milk.

Place three cans of sweetened condensed milk in a water bath and boil for 2 1/2-2 hours, making sure that the cans stay completely submerged during the boiling process. Have another pot boiling water at the same time so you can add to the pot containing the cans of milk when the water level is getting low.

When the cans are finished, you can either place them in the refrigerator to cool (for 2 hours or overnight), or you can *carefully* open them then. As the caramel is extremely hot, it can cause burns if it squirts at you which is why you must be careful if you elect to open the can shortly after removing it from the pot. Spread 1 1/2 can into each pie crust. Refrigerate until the caramel hardens. Before serving, spread a layer of Cool Whip across the top and garnish/decorate to your liking (shaved chocolate, etc).