50 recipes with boiled condensed milk

Chefs have prepared dozens of new ways to use boiled condensed milk.

2. Caramelized bacon. Place 12 slices of bacon on a rack set on a rimmed baking sheet. Brush with 3 tablespoons of condensed milk. Bake for 10 minutes at 200°C (400°F). Turn over and brush with another 3 tablespoons of condensed milk. Bake for 12-15 minutes until crisp.


3. Dutch pancake with boiled condensed milk. Preheat an ovenproof skillet (25 cm in diameter) in the oven for 10 minutes at 200°C. In a blender, puree 2 eggs, 1/2 cup each flour and milk, 3 tablespoons boiled condensed milk, 1 tablespoon melted butter, 1 teaspoon vanilla and 1/2 teaspoon salt until smooth. Coat the hot skillet with 2 tablespoons (30 g) butter, then pour in the batter. Bake for 20 minutes until fluffy. Drizzle with caramel sauce.

4. Granola with boiled condensed milk. On a rimmed baking sheet, combine 3 cups rolled oats, 1 cup each sliced ​​almonds, sweetened coconut, and 1 teaspoon salt. Heat 1/2 cup cooked condensed milk in a saucepan with 1/4 cup vegetable oil, whisking. Pour over the oat mixture and stir to combine. Bake for 1 hour at 120°C (250°F) until golden brown, stirring every 15 minutes. Cool.

5. Caramel toast. Toast thick slices of bread and generously butter them. Sprinkle with a pinch of salt, then spread with 2 teaspoons each of boiled condensed milk and sweetened condensed milk.

6. Cream cheese with cranberries and boiled condensed milk. In a food processor, puree 8 ounces softened cream cheese, 1/4 cup each cooked condensed milk, dried cranberries, chopped walnuts, and 1/2 teaspoon cinnamon.


7. Apple pies. In a skillet over medium-low heat, cook 3 peeled and sliced ​​Golden Delicious apples with 1/4 cup cooked condensed milk, 2 tablespoons (30 g) butter, and 1/4 teaspoon cinnamon until softened, about 15 minutes. Cool. Take 2 round sheets of prepared pie dough, cut each into 8 triangles. Place the apple filling on 8 of these pieces and cover each with the remaining triangles of dough. Pinch the edges; brush with beaten egg, then sprinkle with cinnamon sugar. Bake for 15 minutes at 200°C until golden brown.

8. Spicy pumpkin caramel sauce. In a saucepan over medium heat, heat 1 cup of cooked condensed milk, 1/2 cup each of water and plain pumpkin puree, 2 dried ancho chili peppers, and a pinch of cayenne pepper, stirring for 15-20 minutes until thickened. Cool; discard the chili peppers.

9. Coffee-caramel sauce. In a saucepan over medium heat, heat 1 cup each of boiled condensed milk and strong brewed coffee with 1 cinnamon stick, stirring, for 15-20 minutes until thickened. Stir in 2 teaspoons of vanilla extract. Cool; remove the cinnamon stick.


10. Beer sauce with boiled condensed milk. Pour 12 oz. of dark stout beer into a saucepan and simmer over medium heat for 15 minutes, until the beer has reduced by half. Add 1 cup of boiled condensed milk and 2 wide strips of orange peel. Cook, stirring occasionally, for 15-20 minutes until thickened. Stir in 2 tbsp. of orange juice. Cool.

11. Caramel sauce with cherries. Over medium heat, cook 1 cup frozen cherries with 1 tablespoon cherry liqueur until softened, 10 minutes. Stir in 1/2 cup cooked condensed milk. Cool.

12. Pear Upside-Down Pie with Ginger. Melt 1/2 cup cooked condensed milk with 2 tbsp (30 g) butter. Pour into a greased 9-inch (23 cm) round cake tin; tilt to coat the bottom. Top with 2 peeled and sliced ​​pears. Whisk together 1 3/4 cups flour, 2 tbsp chopped crystallized ginger, 1 tsp each baking powder and ground ginger, 1/2 tsp each baking soda and salt. In a separate bowl, beat 4 oz (110 g) softened butter with 1 cup sugar; beat in 2 eggs, one at a time. Add the flour mixture in 3 additions, alternating with 1 cup buttermilk until smooth. Pour over the pears. Bake for 1 hour at 350°F (180°C). Cool for 5 minutes; invert onto a plate.


13. Glazed buns with nuts. Grease an 8-inch (20-cm) square baking pan with vegetable oil; spread 1/2 cup of boiled condensed milk in the pan, then sprinkle with 1/2 cup of chopped pecans. Take two 8-ounce (230-gram) packages of croissant log dough; cut each log into 8 rounds and place cut-side down in the pan. Drizzle with butter and sprinkle with cinnamon. Bake for 30-35 minutes at 350°F (180°C) until golden brown. Invert onto a plate while still warm.


14. Pumpkin muffins. Combine 2 cups flour, 1/2 cup each sugar and chopped toasted pecans, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Separately, whisk together 2 eggs, 1/2 cup each boiled condensed milk, sour cream, and plain pumpkin puree, 4 oz (110 g) melted butter, and 1/4 cup light brown sugar, then fold into the dry ingredients. Divide the mixture among 12 muffin tins lined with paper liners. Bake for 30 minutes at 350°F (180°C). Brush warm muffins with caramel sauce.

15. Caramel dip. In a saucepan over medium heat, simmer 2 cups of cooked condensed milk and 1/4 cup of heavy cream, stirring, until thickened, about 5 minutes. Stir in 2 tablespoons of apple brandy and 1/2 teaspoon of vanilla extract. Serve with apple slices for dipping.

16. Dip with chocolate paste. Heat 1 cup each of boiled condensed milk and chocolate-hazelnut spread in a saucepan, stirring. Serve with pretzels for dipping.


17. Monkey bread with boiled condensed milk. Take 4 packages of ready-made scone dough 210 g of dough, cut each piece into 4 pieces. Mix with 3/4 cup of sugar and 1 teaspoon of cinnamon. Place half of the dough in a greased cake pan with a hole in the center. Pour 1/3 cup of boiled condensed milk over it, arrange the remaining pieces of dough on top, then add another 1/2 cup of condensed milk. Bake for 35-40 minutes at 180°C until done. Invert the warm bread onto a plate.


18. Crispy rice dessert with boiled condensed milk. In a large saucepan, bring 1/2 cup cooked condensed milk and 2 tablespoons (30 g) butter to a simmer; cook 1 minute. Remove from heat; stir in 1/2 teaspoon each baking powder, salt, and vanilla. Stir in 4 cups rice cereal and 1/2 cup salted roasted peanuts. Transfer to a parchment-lined rimmed baking sheet and press into an even layer. Bake at 250°F (120°C) for 1 hour, until crisp. Cut into squares.

19. Mini Caramel Brownies. Melt 3/4 cup chocolate chips with 4 tablespoons (60 g) butter. Whisk together 2 eggs, 1/2 cup boiled condensed milk, and 1/4 cup sugar, then fold in 3/4 cup flour. Divide among 30 mini muffin tins lined with paper liners. Bake for 12-15 minutes at 180°C (350°F), until brownies are set. Prick warm brownies several times with a wooden skewer and then brush with caramel sauce.


20. Popcorn balls. Heat 3/4 cup of condensed milk until it begins to simmer. Pour over 8 cups of popcorn. Let cool slightly. Stir in 1/2 cup of mini marshmallows and 2 tablespoons of powdered sugar. Grease your hands and form the mixture into 8 balls.

21. Mustard with boiled condensed milk. Combine 1/4 cup each of evaporated milk, whole grain mustard, and yellow mustard. Serve with pretzels.

22. Cornbread with boiled condensed milk. Whisk together 1 cup each all-purpose flour, 1 cup yellow cornmeal, 1/4 cup sugar, 1 1/2 teaspoons baking powder, and 1 teaspoon salt. Whisk in 1 cup milk, 1/2 cup evaporated milk, 4 tablespoons melted butter, and 1 egg until combined. Pour into a greased and floured 9-inch cast-iron skillet. Bake for 25-30 minutes at 400°F (200°C), or until a toothpick inserted into the loaf comes out clean. Brush the warm loaf with caramel sauce.


23. Bananas in chocolate-caramel glaze. Heat 1/2 cup each of the cooked condensed milk and chocolate-hazelnut spread in a saucepan, stirring. Insert 4 peeled bananas with a wooden skewer. Dip into the caramel mixture to coat; transfer to a baking sheet and freeze for 10 minutes, until slightly set. Dip the bananas in 110 grams of melted semisweet chocolate, coating; sprinkle with chopped nuts or sprinkles. Freeze until set, about 15 minutes.

24. Pears in caramel sauce. Peel 2 pears, cut them in half, and remove the cores. Combine them in a saucepan with 1 cup of boiled condensed milk, 1 cup of water, and 1 wide strip of lemon zest. Bring to a boil, then reduce the heat and simmer until soft, about 25 minutes, turning the pears halfway through. Stir in the juice of 1/2 a lemon.

We recommend 25. Apple paste with boiled condensed milk. Simmer 6 peeled and sliced ​​Golden Delicious apples with 1/2 cup each boiled condensed milk and apple cider, 2 tablespoons (30 g) butter, and 1/4 teaspoon cinnamon, partially covered, until softened, about 25 minutes. Cool, then puree.

26. Baked brie with dried apricots. Trim the top rind from a small wheel of brie; place the cheese in a large ramekin or small baking dish. Combine 1/4 cup each of the cooked condensed milk, chopped dried apricots, and 1/8 teaspoon of allspice; pour over the brie. Bake at 450°F (230°C) for about 15 minutes, until softened and bubbly. Serve with slices of bread.

27. Rum and raisin trifle. In a saucepan, bring 1 cup each of cooked condensed milk, raisins, and water to a boil. Cook for 1 minute, then remove from heat and stir in 1/3 cup dark rum. In a trifle bowl or deep bowl, place 1 pound of cubed brioche buns in an even layer; top with the caramel mixture. Top with 2 cups of defrosted cherries and 1 diced pineapple. Refrigerate for at least 4 hours or overnight. Top with 2 1/2 cups each of prepared vanilla pudding and whipped cream.

28. Oatmeal cookies with boiled condensed milk and raisins. Using a mixer at medium-high speed, beat 110 g of softened butter, 1/3 cup each of boiled condensed milk, granulated sugar, and brown sugar for 2 minutes until fluffy. Beat in 2 eggs, then 3 cups of rolled oats, 1.5 cups of flour, and 3/4 teaspoon of baking soda. pumpkin pie spices and salt until combined. Stir in 1 cup yellow raisins. Spoon the batter onto parchment-lined baking sheets, leaving 2 inches (5 cm) between each batter; bake for about 15 minutes at 350°F (180°C) until golden brown.


29. Donut sandwiches with ice cream. In a saucepan, heat 1 cup of boiled condensed milk and 1 halved vanilla bean (scoop out the seeds and add them separately) until it barely comes to a boil. Place small scoops of vanilla ice cream between the halves of the slit donuts and drizzle with caramel sauce.

30. Coffee ice cream with donuts. Stir 1 cup of randomly cut donuts, 1/2 cup each of boiled condensed milk and chopped chocolate-covered coffee beans into 500 ml of softened coffee ice cream. Freeze until set.

31. Chocolate-caramel truffles. In a saucepan over low heat, heat 1/3 cup each of the cooked condensed milk and heavy cream, stirring until smooth. Pour over 8 ounces of chopped dark chocolate; let sit for 10 minutes to melt. Stir in 1 teaspoon of vanilla extract. Cool, then beat with a mixer until thickened. Refrigerate for 2 hours. Form small balls; roll in cocoa powder.


32. Caramel bars. Line a rimmed baking sheet with a silicone mat; arrange the saltine crackers in a single layer. In a saucepan, bring 1 cup of the evaporated milk to a boil; cook, stirring occasionally, for 4 minutes. Pour the sauce over the crackers and bake at 400°F (200°C) for about 7 minutes, until bubbly. Sprinkle with 1 cup of chocolate chips; let sit for 5 minutes, then spread the chocolate into an even layer. Sprinkle with 1/2 cup of sliced ​​almonds. Let set, then break into bars.

33. Caramelized nuts with spices. Combine 1 cup of any nuts, 2 tablespoons of boiled condensed milk, and 1/2 teaspoon each of chili powder, salt, and pepper. Transfer to a greased baking sheet; bake for about 20 minutes at 160°C (325°F), stirring frequently, until golden brown. Cool, then break into pieces.

34. Grillage with boiled condensed milk. Combine 1 cup assorted nuts, 2 tablespoons boiled condensed milk, and a pinch of salt. Drop the mixture onto a greased baking sheet, 1 tablespoon at a time, and bake for 20 minutes at 160°C until golden brown. Cool. Drizzle with melted chocolate; let set.

35. Sabayon with boiled condensed milk. In a heatproof bowl set over a saucepan of barely simmering water, whisk together 3 egg yolks, 1/2 cup of boiled condensed milk, 2 tablespoons each of bourbon and water, and cook for 10 minutes until lightly foamy. Serve with biscotti.


36. Deep-fried cookies. In a saucepan, heat vegetable oil to a depth of 5 cm (2 inches) to 182°C (350°F). Whisk 2 eggs with 1.5 cups (1.5 cups) milk and 1/2 cup (1/2 cup) boiled condensed milk. Stir in 2.5 cups (2.3/4 cups) flour, 2 teaspoons (2 teaspoons) baking powder, and 1/4 teaspoon each (1/4 teaspoon) nutmeg and salt. Pour into a plastic bottle with a dispenser or a funnel (covering the open end); pour the mixture into the hot oil in thin strips to form round, lacy cookies. Fry for 1-2 minutes on each side until golden brown. Drain on paper towels; repeat with the remaining dough. Dust with powdered sugar and drizzle with caramel sauce.


37. Pumpkin pudding with cream cheese. Beat until smooth 230 g of softened cream cheese, 1/2 cup each of boiled condensed milk and plain pumpkin puree and 1/2 tsp. pumpkin pie spicesWhip 1/2 cup heavy cream until soft peaks form; fold into pumpkin mixture. Combine 1/2 cup crushed gingersnaps with 2 tablespoons melted butter; press into the bottoms of 4 small glasses. Top with pumpkin mixture. Cover and refrigerate for 1 hour. Top with caramel and cookie pieces.

38. Rice pudding with boiled condensed milk. In a saucepan over medium heat, combine 4 cups milk, 3/4 cup evaporated milk, 2/3 cup jasmine rice, 1 cinnamon stick, 1 teaspoon vanilla, 1/4 teaspoon salt, and a pinch of nutmeg. Cook for about 20 minutes, stirring occasionally, until the rice is tender and the liquid is almost completely absorbed. Remove the cinnamon stick. Divide among 4 small glasses; cover and refrigerate for 1 hour.


39. Caramel flan. Place 1/2 cup of the boiled condensed milk in a round cake tin (20 cm); bake for about 5 minutes at 180°C, until bubbles appear. Cool. Whisk together 4 eggs, 1 can unsweetened condensed milk (400 g), 1 can sweetened condensed milk (340 g), and 2 tablespoons of vanilla until smooth. Pour into the tin with the caramel sauce, then place it in a 23 x 33 cm baking dish and fill the latter half with hot water. Bake for 40 minutes, until the edges are set but the center is still wobbly. Cool; run a knife around the edges of the tin and invert the flan onto a plate.

40. Chocolate caramel pudding. Combine 1/2 cup sugar, 1/4 cup each unsweetened cocoa powder and cornstarch in a saucepan, then whisk in 2 cups whole milk. Bring to a boil; cook, stirring constantly, for 2 minutes. Remove from heat; stir in 1/2 cup each cooked condensed milk and chocolate chips. Let cool. Divide among 6 small glasses; cover and refrigerate for 1 hour.


41. Bread pudding with boiled condensed milk. In a large bowl, whisk 6 eggs, adding 2 cups heavy cream, 3/4 cup each cooked condensed milk, raisins and pecans, and 1 teaspoon each cinnamon and vanilla. Stir in 1 cubed challah bread. Transfer to a greased 9 x 13-inch (23 x 33 cm) baking dish; let soak for 30 minutes. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake until golden brown, 15 minutes. Drizzle with caramel sauce and let cool slightly.

42. Banana pudding. Mix 1 sliced ​​banana with 1/4 cup of boiled condensed milk. Spoon 1/4 cup of prepared vanilla pudding into a small glass in an even layer. Top with half the banana mixture, then sprinkle with crushed vanilla wafers. Repeat the layering, adding pudding, the remaining bananas, and wafers.

43. Banana Foster. Melt 2 tablespoons (30 g) butter in a skillet over medium heat. Add 2 thickly sliced ​​bananas and 1/2 cup evaporated milk; cook, stirring, for 2-3 minutes, until heated through. Stir in 1/4 cup dark rum. Turn heat to high and cook, stirring, for 1-2 minutes. Serve with ice cream.

44. Banana and Chia Smoothies. Blend 2 chopped frozen bananas, 1.5 cups ice, 1 cup vanilla yogurt, 1/2 cup boiled condensed milk and 1 tablespoon chia seeds.

45. Milkshake with sparkling water. Stir 2 tablespoons of boiled condensed milk into 3/4 cup of cold milk; top with cold sparkling water and stir well. Serve immediately.


46. ​​Apple punch. In a pitcher, combine 1/2 cup of cooked condensed milk with 3 cups of room temperature apple cider and stir until dissolved. Add 1 sliced ​​apple and 1 plum and 1 cup of red grapes (cut in half). Refrigerate for at least 2 hours. Stir in 2 cups of chilled sparkling light grape juice.

47. Tea latte with boiled condensed milk. Simmer, without bringing to a boil, 3 cups milk, 1/3 cup boiled condensed milk, 1 cinnamon stick, 5 cloves, 5 cardamom pods, 1 teaspoon each allspice peas, coriander seeds, and 1/2 teaspoon fennel seeds for 10 minutes. Remove from heat; add 5 black tea bags and steep for 8 minutes. Strain; add more caramel to taste.


48. Cocoa with boiled condensed milk. In a saucepan over medium heat, whisk together 4 cups of milk, 6 tablespoons each of cocoa powder and condensed milk. Serve topped with marshmallows drizzled with caramel sauce.

49. Hot creamy rum. Heat 2 cups water, 1 cup dark rum, 1/2 cup cooked condensed milk, 1 tablespoon (15 g) butter, and 2 teaspoons vanilla in a saucepan until almost boiling. Serve sprinkled with grated nutmeg.

50. White Russian cocktail with boiled condensed milk. In a shaker, combine 1/2 cup heavy cream, 1/4 cup condensed milk, 60 ml each of vodka and coffee liqueur. Shake well. Serve over ice.





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