Introduction
Sweetened condensed milk is a thick, creamy, and sweet milk product often used in baking, desserts, and even in coffee.
Traditionally, it’s made by slowly simmering milk and sugar to remove water content, creating a rich and luscious texture.
Ingredients
2 cups whole milk (or substitute with heavy cream for extra richness)
2/3 cup granulated sugar
3 tablespoons unsalted butter (optional, for added creaminess)
1/4 teaspoon baking soda (optional, helps prevent curdling)
Instructions
Combine the Milk and Sugar:
In a medium-sized saucepan, add the milk and sugar. Stir the mixture until the sugar begins to dissolve.
If you prefer a richer, thicker condensed milk, substitute part or all of the whole milk with heavy cream.
Simmer the Mixture:
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the sugar from sticking to the bottom of the pan.
Once the mixture reaches a simmer, reduce the heat to low and allow it to cook slowly.
This step is crucial for achieving a thick and creamy consistency.
Avoid boiling, as it can cause the milk to scorch.
Add Butter and Baking Soda (Optional):
After the milk has reduced for about 10-15 minutes, add the butter.
This adds a layer of creaminess to the final product.
If you notice the milk mixture curdling, add a pinch of baking soda to stabilize it.
The baking soda helps prevent curdling and results in a smoother texture.
Continue Reducing the Milk:
Allow the mixture to cook for about 35-45 minutes, stirring occasionally.
You’ll notice it thickening and taking on a light caramel color as the water evaporates.
The mixture is ready when it has reduced by about half and has a thick, syrupy consistency.
It should coat the back of a spoon, leaving a thick, smooth layer.
Cool and Store:
Remove the saucepan from heat and let the sweetened condensed milk cool to room temperature.
Once cooled, pour it into a clean, airtight jar or container.
It can be stored in the refrigerator for up to 2 weeks.
Using the Condensed Milk:
This homemade sweetened condensed milk can be used in any recipe calling for canned condensed milk.
It’s perfect for making fudge, creamy desserts, and even for sweetening coffee.
Here are some variations and tips for your crème brûlée recipe:
Variations
Flavored Extracts: Add a teaspoon of flavored extracts like vanilla, almond, or coffee to the custard base for added depth.
Liquor-Infused: Soak raisins or cranberries in a liquor of your choice (e.g., Grand Marnier, Cognac) and add them to the custard for a grown-up twist.
Spiced: Add a pinch of warm spices like cinnamon, nutmeg, or cardamom to the custard for a unique flavor profile.
Fruit-Infused: Infuse the custard with fresh fruit purees like raspberry, mango, or pumpkin for a fruity twist.
Chocolate: Add cocoa powder or melted chocolate to the custard for a rich, chocolatey flavor.
Tips
Conclusion
Homemade sweetened condensed milk is an excellent addition to your kitchen, offering a homemade alternative to store-bought varieties.
With its smooth, sweet, and rich flavor, this homemade version will elevate your recipes and bring a fresh taste to your desserts.
Tempering Eggs: Temper the egg yolks by slowly pouring the warm milk mixture into the eggs, whisking constantly.
Don’t Overbake: Bake the custard until it’s just set, as overbaking can cause it to curdle.
Water Bath: Use a water bath to bake the custard, ensuring even cooking and preventing the edges from burning.
Caramelize Sugar: Caramelize the sugar just before serving, as it can become sticky and lose its texture if done too far in advance.
Chill Thoroughly: Chill the custard thoroughly before serving, allowing the flavors to meld together and the texture to set.
Use High-Quality Ingredients: Use high-quality ingredients, like farm-fresh eggs and real vanilla extract, for the best flavor and texture.
Experiment with Toppings: Experiment with different toppings, like fresh fruit, nuts, or caramel sauce, to add texture and flavor to your crème brûlée.
Proper storage is crucial to maintaining the texture and flavor of your crème brûlée. Here are some tips:
Short-Term Storage (up to 3 days)
Refrigerate: Store the crème brûlée in the refrigerator at a temperature of 40°F (4°C) or below.
Cover with plastic wrap: Cover the ramekins with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent air from reaching it.
Keep away from strong-smelling foods: Crème brûlée can absorb odors from nearby foods, so store it away from strong-smelling foods like onions and fish.
Long-Term Storage (up to 2 months)
Freeze: Store the crème brûlée in the freezer at 0°F (-18°C) or below.
Use airtight containers: Transfer the crème brûlée to airtight containers or freezer-safe ramekins.
Label and date: Label the containers with the date and contents.
Thaw frozen crème brûlée: When you’re ready to serve, thaw the crème brûlée in the refrigerator overnight or at room temperature for a few hours.
Additional Tips
Avoid temperature fluctuations: Keep the crème brûlée away from temperature fluctuations, such as near a drafts or in direct sunlight.
Don’t freeze caramelized sugar: If you’ve already caramelized the sugar on top of the crème brûlée, it’s best not to freeze it. Instead, caramelize the sugar just before serving.
Consume within a day of thawing: Once thawed, consume the crème brûlée within a day for optimal flavor and texture.
By following these storage tips, you can enjoy your crème brûlée for a longer period while maintaining its creamy texture and rich flavor.