Quick Condensed Milk Recipe
This quick condensed milk recipe simplifies the traditional method, allowing you to prepare a rich and creamy dessert essential in just 45 minutes. With a hint of caramel notes and a luscious texture, it’s perfect for enhancing your favorite recipes or trying creative variations.
Equipment
- 5-quart stainless steel saucier
- Heat-resistant spatula
Ingredients
- 32 ounces milk any percentage
- 6 ounces heavy cream
- 7 ounces sugar
- 1/8 teaspoon kosher salt use half as much if iodized
Variations:
Chai Spice (Add):
- 4 cinnamon sticks
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon whole allspice berries
- 10 black peppercorns
- 5 whole cloves
- 6 cardamom pods cracked
Dulce de Leche:
- Add 1/2 teaspoon baking soda during cooking to promote caramelization.
Fresh Ginger:
- Add a 2-inch piece of peeled ginger during cooking.
Goat’s Milk:
- Replace milk and cream with 38 ounces goat’s milk.
Lavender:
- Add 1 tablespoon dried lavender buds.
Rosemary:
- Add a 4-inch sprig of fresh rosemary.
Vanilla Bean:
- Scrape the seeds from one vanilla pod and add to the milk.
Instructions
- Combine milk, cream, sugar, and salt in a 5-quart stainless steel saucier. Stir to mix.
- Heat the mixture over medium heat, stirring occasionally, until it simmers (about 12 minutes).
- Continue cooking for 30 minutes, scraping the sides to prevent buildup and stirring to avoid scorching. The mixture will thicken and foam slightly.
- Cook until the milk condenses to 2 cups or weighs 26 ounces less than its initial weight.
- Pour into an airtight container, seal, and refrigerate for up to 1 month. For a canned milk consistency, bring it to room temperature before use.
Notes
- Avoid using acidic sweeteners (e.g., cane sugar alternatives) to prevent curdling.
- Each variation adds unique flavors to your condensed milk for versatile dessert recipes.
Tried this recipe?Let us know how it was!