Condensed milk is a very popular food in Brazil, consumed pure or used in several recipes. It appeared in Switzerland, around 1867, and was widely consumed as a drink by the Portuguese, who brought it to Brazil in 1890. Since then, it has become an essential ingredient in various sweets, such as puddings, brigadeiros, fillings and sauces.
In addition to these, there are a huge variety of options to include this ingredient, so we've separated 5 sweets with condensed milk for you to make.
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5 delicious sweets with condensed milk
Condensed milk is a very versatile ingredient and can be used for various preparations. Discover now 5 super tasty options for you to make at home:
Condensed milk pudding
The recipe came up with the name of pudding of young milk, as it was made with the old “Milkmade”. In 1921, we started to call the preparation of milk a girl, a name that remains until today. It's a simple and delicious recipe, in addition to being classic.
Revenue:
Ingredients:
- 6 tablespoons of sugar
- 1 can of condensed milk
- 1 can of milk, use the same measure as condensed milk
- 3 eggs
Instructions:
- In a pudding mold with a diameter of 20 cm, add 6 tablespoons of sugar and heat over medium heat until you get a caramelized syrup, about 3 minutes.
- Remove from heat and, turning the mold, spread the syrup over the entire bottom and sides. Reserve.
- In the blender, add a can of condensed milk, a can of milk (to the same extent as the can of condensed milk) and 3 eggs.
- Beat well for about 1 minute.
- Turn off the blender and let the mixture rest for 15 minutes.
- During rest, the foam builds up on the surface, which ensures a soft pudding without holes.
- Using a spoon, hold the foam on the surface and carefully pour the contents of the blender into the reserved caramelized form. Bake in a medium oven, in a bain-marie, at 180 degrees Celsius for an hour and a half.
- Remove from the oven, let cool and place in the refrigerator for approximately two hours.
- Develop and serve.
Brigadier
Probably the biggest or most popular Brazilian sweet. This recipe unites a delicious flavor, in addition to creaminess and simplicity.
Without the creamy consistency of condensed milk, it would not be possible to make the brigadeiro, because with a fat (butter/margarine) and chocolate, a creamy and delicious mass is formed.
Revenue:
Ingredients:
- 1 can of condensed milk
- 3 tablespoons cocoa powder
- 1 tablespoon butter
- 1 cup chocolate (grated)
Instructions:
- In a pan, add condensed milk, chocolate powder and butter.
- Mix everything and cook over low heat, stirring constantly until the mixture pulls away from the bottom of the pan (approximately 10 minutes).
- After removing from the heat, transfer the mixture to a dish previously greased with butter and let it cool.
- With lightly greased hands, shape the dough into balls and then dip them in the chocolate sprinkles. Place them in paper cups and serve.
brulee rice
With Asian roots, rice pudding has become quite popular in our country, despite not having condensed milk originally.
However, our Brazilian way has realized that there is a perfect combination between the flavor of cooked rice and sweet condensed milk, forming a very delicious recipe.
It has a creamy texture and is very simple to prepare.
Revenues:
Ingredients:
- 1 and 1/4 cup (tea) of coconut milk (315 g)
- 1 medium piece of cinnamon stick
- 5 cloves
- 1/3 cup (tea) uncooked white rice (70 g)
- 1/2 cup (tea) condensed milk (197 g)
- 1/2 cup (tea) of cottage cheese (130 g)
- 2 tablespoons desiccated desiccated coconut (10 g)
- 1/2 cup (tea) crystal sugar (115 g)
Instructions:
- In a pan, add 1 cup and 1/4 (tea) of coconut milk, 1 medium piece of cinnamon stick and 5 cloves, and cook over medium heat for 2 minutes.
- Turn off the heat, add 1/3 cup (tea) of uncooked white rice, cover the pan and let it rest for 1 hour.
- After this period, remove the cloves and cinnamon sticks, and reserve the rice with the coconut milk.
- In the blender, add 1/2 cup (tea) of condensed milk, 1/2 cup (tea) of cottage cheese, 2 eggs and rice with coconut milk, and beat for 5 minutes.
- Pour the blender mixture into a sieve covered with a fine cloth, positioned over a bowl.
- Then, hold the ends of the cloth and squeeze well to extract all the liquid (be careful not to tear the cloth). Discard the residue left on the cloth.
- In the bowl, add 2 tablespoons of dehydrated grated coconut, mix well and distribute the mixture into 5 individual containers (7.5 cm in diameter x 4.5 cm in height).
- Cover with aluminum foil and bake in a preheated oven at 160°C for 45 minutes in a water bath.
- Remove from the oven, transfer to a plate and place in the fridge to cool. When serving, sprinkle crystal sugar and brown with a blowtorch.
- Serve immediately.
Chocolate Cake With Strawberry
A chocolate cake alone is delicious, but combined with chocolate and strawberry sauce, it produces one of the most famous recipes in the world.
Condensed milk is an excellent ingredient for cakes that need more creaminess, keeping the dough softer and less dry.
Strawberry, on the other hand, is a fruit that makes the marriage, bringing citrus and sweet flavors, as well as an elegance to the recipe.
Revenue:
Ingredients:
(Pasta)
- 5 eggs
- 1/2 cup (tea) of sugar
- 1 cup wheat flour (tea)
- 3 tablespoons cocoa powder
- 1/2 tablespoon baking powder
(Filling and Covering)
- 1 box of strawberries (300 g)
- 1 condensed milk (can or box) 395g
- 2 measures (from the can) of NINHO® Forti+ Whole Milk Liquid
- 1/2 cup (tea) cornstarch
- 300 g semisweet chocolate
- 1 can of cream
Instructions:
- Using an electric mixer, beat the eggs until they double in volume, add the sugar and continue beating.
- Turn off the mixer and, little by little, delicately incorporate the sifted wheat flour, powdered chocolate and baking powder.
(Filling and Covering)
- Book some strawberries to decorate, slice the rest and set aside.
- In a pan, add condensed milk, NINHO milk and cornstarch, and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and add half of the semisweet chocolate, mixing gently until melted and integrated into the cream.
- Add the cream and mix until you get a homogeneous consistency.
- With a serrated knife, divide the cake batter into two parts, fill with half the cream and the sliced strawberries, and cover with the rest of the cream.
- Decorate with the rest of the coarsely grated semisweet chocolate and the reserved whole strawberries.
cachaça ice cream
This recipe was created by chef Rafa Aoki, who combines the flavor of cachaça ice cream, neutralized by lemon zest and softened by condensed milk. This combination even makes the ice cream creamier and corrects its texture, producing a delicious and ingenious recipe.
Revenue:
Ingredients:
- 400 grams of sugar
- 1/2 liter of water
- 1 tablespoon lemon rind zest
- 150 ml of lemon juice
- 50 ml of cachaça
Instructions:
- Put the water and sugar in a pan.
- Boil the water and sugar mixture for five minutes.
- Let it cool and add the zest of lemon peel.
- Cover and let stand for two hours.
- Pass through a sieve.
- Incorporate the lemon juice and cachaça.
- Place in the freezer for approximately 40 minutes.
- Remove and beat with a mixer.
- Return to the freezer for another 20 minutes and beat again.
- Repeat the process four or five more times.
- Store in the freezer in a closed container.
- Before serving, leave it in the fridge for 30 minutes.
