Elsie the Cow’s condensed milk is udderly swell
In another thread asking what to put in my coffee when I forget to buy milk, someone suggested condensed milk, so I trotted off and bought a can.
Actually a heaping teaspoon in a cup of coffee worked very well. It wasn’t overly sweet and VASTLY superior to non dairy creamer.
First of all ... BLESS BORDON !!!
I looked at the ingredient list and all that is in there is milk and sugar. No artificial anything. No HFCS. Just milk and sugar.
Then I discovered that condensed milk on its own is pretty tasty and has all sorts of uses.
I had the most amazingly delicious oatmeal this morning ... oatmeal, raisins, cinnamon and a bit of condensed milk. It was like eating a rice pudding.
I put some in plain yogurt with some cinnamon ... excellent.
The Bordon site offers other simple suggestions like:
- Drizzle over ice cream or pound cake
- Pour into bowl and dip fresh fruits and biscuits fondue style
This is a revelation to me since I don’t cook and the last time I bought a can of condensed milk was when I was twelve and made some seven layer cookies. It never occurred to me to think outside the box, or rather can, and that it could be used for other things besides an ingredient in recipes.
Of course, it does have calories, but a little goes a long way. It’s not all Thai tea, you know. I’m really excited about the thought of microwaving up a bowl of rice, adding a little condensed milk, raisins and cinnamon and ... voila ... instant rice pudding for one.
Here’s the link to the Bordon website.
Even the lowfat and fat-free versions only have milk/sugar. No preservatives. No powdered dry milk, no milk products. ... Milk and sugar. The low fat DOES have vitamin A which the others don’t.
So, how do you use condensed milk?
I made a choclate pudding a few weeks ago that called for it. The recipe was in the May issue of Ban Appetite and is at Epicurious. Chocolate Natillas with Coffee Granita. It was pretty good. When I read one of the reviews at Epi. it complained of too strong a condensed milk flavor and not enough chocolate so I racheted up the chocolate by using Sharffen Berger 82% instead of the 70%. I will make it again when I can afford the sugar in my diet.
First off - ROFL! The minute I read the subject line, I knew it had to be rworange. ;-) Even though I suggested evaporated milk, now that I've read that sweetened condensed is just milk and sugar (and I take both in my coffee) I just might have to try it!
As for other uses - first thing that popped into my head was Key Lime Pie. And while I've never made them, these Lemon Cream Pops sound excellent for a kid's summer party - well, for adults too!
Vintage Lemon Cream Pops
Recipe From: IDunno4Recipes.com/posted by wiccadwoman, 7/11/00
Serving Size : 6
14 oz sweetened condensed milk
1 cup milk
1/2 cup fresh lemon juice
1/3 cup sugar
1/2 tsp grated lemon peel
3 drops yellow food coloring
6 craft sticks
In a large bowl, combine all the ingredients; mix until the sugar dissolves. Pour into 6 small paper cups or molds and insert a craft stick into the center of each. Freeze for at least 4 hours, until firm. Serve, or cover and keep frozen until ready to enjoy.
Note: For lime or orange cream pops, simply substitute fresh lime or orange juice and peel for the lemon, and use the appropriate food colors.
Great idea! I always have a can of this stuff in my cupboard. I use it to make manjar blanco (most call it dulce de leche) by boiling it in the can for 3 hours. It also goes in my key lime pie.
But in coffee -- that's brilliant. I'm slowly building up my hurricane provisions for the new season and will be heading to the market tomorrow to stock up. Having no electricity, cold showers, no a/c and being forced to use *gasp* dial-up for 10 days is bad enough, but room temp Parmelat in my morning coffee is always awful.
Oh, yes. So many years ago, as a volunteer usher at the Contra Costa Civic Theatre in El Cerrito, my job was to sell coffee and make sure the condensed milk was always available as creamer. And I recall my own (self-chosen) introduction to coffee-drinking at my godparents' vacation home at Clear Lake, when I spent an afternoon making and drinking very strong instant coffee, highly sweetened with same. But the most recent and intriguing use I have discovered was a few weeks ago, when my Brit gentleman friend (too old to call a boyfriend, I believe, although not that old) requested that I serve "connie onnie" with my stewed rhubarb I was preparing, as that was the way it should be done. I did, and it was wonderful!