First created in the 19th century as a form of milk preservation without refrigeration, condensed milk is a popular ingredient in numerous cultures across the world. Simply put, it is a form of concentrated milk made by slowly heating milk and sugar until 60% of water is evaporated, leaving a rich, caramelised and creamy mixture.
In Asia, sweetened condensed milk is a staple in many desserts and drinks, used in coffee, tea or as a sweet topping on toast, pastries, flatbread or shaved ice. Containing 40-45% sugar, condensed milk is shelf-stable as the heating process pasteurises the milk and sugar inhibits bacteria growth.
Sweetened condensed milk is usually sold in small cans. Once opened, the milk should be stored in a separate container in the refrigerator for a maximum of 2 weeks.
Indulge your sweet tooth with these 4 delicious condensed milk recipes:
Vietnamese Iced Coffee (Cafe Sua Da)
Rich, aromatic and creamy, Vietnamese coffee truly packs a punch! If you have never tried this robust concoction before, you should give it a go. The sweetened condensed milk adds a caramelised, almost syrupy taste to complement the boldness of the coffee. All you will need are 4 simple ingredients (3 if you prefer the hot variety).
What You’ll Need
- 2 Tablespoons (30 ml) Nestle sweetened condensed milk
- 1 1/2 Tablespoons Trung Nguyen Ground Coffee
- Hot Water (almost to a boil)
- Ice
- Optional: Vietnamese Coffee Filter
Instructions:
- Place the ground coffee in a coffee filter or French press and brew a cup of strong coffee using the boiling water.
- Pour the sweetened condensed milk into a glass and stir in a small amount of the brewed coffee until well combined.
- Fill the glass with ice cubes.
- Pour the remaining brewed coffee over the ice and stir well.
- Serve immediately and enjoy!
Hong Kong Style French Toast
A diagonal cut Hong Kong French toast topped with butter and condensed milk on a plate. If you have not drizzled condensed milk on French toast before – now’s the time! A quintessential dish served in many Hong Kong eateries, this fluffy, crispy, nutty and sweet brunch favourite is the best way to start your day.
What you’ll need
- 4-6 slices milk bread preferably 1 day old
- 6 tablespoons peanut butter creamy or crunchy
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter divided, plus more for serving
- 2 tablespoons Nestle sweetened condensed milk, plus more for serving
Instructions
- Take two slices of bread and spread a generous amount of peanut butter on one side of each slice. If adding a third layer, make sure to add peanut butter on both sides. Close the sandwich and trim off the crust. Repeat for all the remaining slices.
- In a shallow bowl, whisk to combine the condensed milk, eggs, vanilla, cinnamon and salt.
- Soak the peanut butter bread in the egg mixture for 30 seconds on each side.
- Melt 1 tablespoon of butter in a large skillet over medium low heat. Add the soaked bread to the pan, cover with a lid and cook on medium low until golden brown on the underside, about 2-3 minutes. Flip the bread and cook on the other side, uncovered until golden brown, about 2-3 minutes. Then sear the edges for a crispy uniform look.
- Serve the Hong Kong French toast with a drizzle of condensed milk and a slab of butter. Enjoy!
No-Bake Cheesecake
This no-frills, no-bake cheesecake recipe will be an absolute crowd favourite, with a straightforward graham-cracker crust and a rich cheesecake filling that can be easily prepared in less than 30 minutes, no oven necessary!
What You’ll Need
- 2 packages (20 sheets) or 280g graham crackers
- 150g unsalted butter, melted
- 2 tablespoons sugar
- 440g cream cheese, room temperature
- 1 1/4 cups Nestle sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Put graham crackers in a large resealable plastic bag and crush them with a rolling pin till fine.
- Pour crumbs into a medium bowl and stir in sugar. Add butter and stir until well combined.
- Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
- Meanwhile, using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Mix in the lemon juice and vanilla.
- Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
- Unclasp sides of pan, remove cheesecake and serve.
2-Ingredient Ice Cream
Delightfully easy and oh-so-tasty, this 2-ingredient condensed milk ice cream is the perfect weekend activity for the kids! Preparation time is minimal, no ice cream maker is necessary and best of all, your kids can get creative by incorporating their favourite treats such as oreos, fruits, cookies or sprinkles.
What You’ll Need
- 2 cups (450ml) heavy whipping cream
- One can (397g) Nestle sweetened condensed milk
- Optional: Vanilla extract, fruits, sprinkles, crushed cookies, chocolate chips or other mix-ins (optional)
Instructions
- Place sweetened condensed milk in the fridge to keep cold.
- Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
- Turn off the machine and pour the cold condensed milk into the whipped cream.
- Turn the speed up to high and whisk until the mixture is thick and stiff peaks form. Turn off the machine and stir in vanilla extract and other mix-ins (optional).
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Once you finish creating your flavours, transfer your ice cream mixture to an airtight container and freeze for a minimum of 6 hours or overnight before eating. Keep stored in the freezer for up to 6 weeks.
There you have it, 4 simply irresistible condensed milk recipes to indulge in with your friends and family. If you give any of these recipes a try, be sure to share your photos and videos by tagging us on Facebook & Instagram!
