Luxurious Desserts With Condensed Milk: 9 Simple Recipes

Condensed milk is a great treat on its own, but it can also make a delicious base for cake, rich cream, soufflés, pastries, and numerous straw options.

Condensed milk is a great treat on its own, but it can also make a delicious base for cake, rich cream, soufflés, pastries, and numerous straw options. We have collected some interesting and simple recipes for sweet dishes with boiled and regular condensed milk.

1. Cupcake with condensed milk

 

300 g condensed milk, 3 eggs, white chocolate bar, 150 g flour, 60 g butter, 100 g nuts or berries (fresh or frozen), 5 g baking powder.

Break the chocolate, cut the butter. Put them together in a deep bowl and place it over a saucepan of boiling water. When they melt, remove from the water bath, pour condensed milk into a bowl, beat the eggs into the same place. Beat them with a mixer, then add flour, baking powder, nuts or berries (leave a little for decoration).

Grease a baking dish with vegetable or butter, put the dough into it and bake for about an hour in an oven preheated to 180 degrees. Decorate with icing sugar and lemon juice.

2. Coconut candy

 

400 g coconut flakes, 300 g condensed milk, 60 g butter, 70-80 g almonds.

Place the condensed milk and butter in a deep bowl and put on fire, stirring regularly. When they heat up and become homogeneous, remove from the stove, pour in 3/4 coconut flakes, shake lightly with a whisk. Send the mixture to the refrigerator for 8-10 hours.

Form balls from the resulting mass with wet hands, insert 1-2 nuts inside, roll in the remaining coconut flakes and put on a plate covered with baking paper. Store candy in the refrigerator.

3. Cheesecake without baking on condensed milk

 

400 g of cookies, 10 g of gelatin, 400 ml of sour cream, 120 g of butter, 300 g of condensed milk, half a bar of dark chocolate, 90 g of walnuts, 50 g of fresh seasonal berries or fruits.

Melt the butter, and grind the cookies into crumbs. Mix them, the resulting mass should be rather dry. Put it on the bottom of a baking dish with removable sides, crush it with a spoon and send it to the refrigerator for half an hour. Gelatin pour 50 ml of warm water, leave for 15 minutes. Then place in a water bath and keep until completely dissolved.

Pour sour cream into the condensed milk, mix until smooth and add gelatin. Pour the crumb base with the resulting mass, return to the refrigerator.

After 3 hours, grate the chocolate, wash the berries or fruits and cut into slices, fry the nuts in a dry frying pan and cool. Mix these ingredients together and sprinkle over the finished cheesecake.

4. Cottage cheese coffee cream

 

0.5 kg of cottage cheese, 20-30 g of powdered coffee, 150 g of condensed milk, 180 g of butter, 200 ml of sour cream.

Add the ingredients to the curd in the following order, beating the mixture for 2-3 minutes each time: sour cream, condensed milk, melted butter, coffee.

5. Chocolate sauce

 

150 g boiled condensed milk, 100 g butter, 80 g cocoa, 30 g sugar.

Melt the butter, add condensed milk to it, mix and, continuing to heat, add sugar and cocoa. Cook until smooth for about 5 minutes.

The resulting sauce can be used as an independent dish, or as a topping for pancakes, pancakes, ice cream, fruit desserts.

6. Lazy baklava

 

150 g boiled condensed milk, 2 pita bread, 50 g powdered sugar, 150 g butter, 150 g walnuts or pistachios, 10 g cinnamon.

Melt butter. Roast the nuts in a dry frying pan and grind with a knife, blender or mortar. Flatten the sheets of pita bread, fold slightly overlapping each other (no more than 5 cm). Using a silicone brush, cover them with melted butter (it should remain a little), then spread the boiled condensed milk with a spoon. Cover the joint both outside and inside in order to “glue”. Sprinkle evenly with nuts and cinnamon. Roll pita bread into a roll, walk on all sides with the remaining butter.

Moisten the knife in cold water and carefully cut the resulting tube into pieces 2-3 cm wide. Put them on a baking sheet covered with parchment and put them in a preheated oven for a quarter of an hour.

If desired, a crispy treat can be sprinkled with honey and returned to the oven for 5 minutes. After that, the baklava will become even sweeter and acquire a caramel color. Sprinkle with powdered sugar before serving.

7. Casserole

 

0.5 kg of cottage cheese, 2 cans of condensed milk, 5 eggs, 100 g of nuts or / and raisins, 10 g of vanillin, 50 g of butter.

Beat the eggs with a mixer until foam appears, then pour in the condensed milk, mix. Grate the cottage cheese so that it becomes like a small crumb in texture. Pour it into the mixture and beat for another 5-8 minutes. Add vanilla and nuts and / or raisins, mix.

Grease the walls of the baking dish with half the butter, pour the dough and send it to the preheated oven for a quarter of an hour. Then, without removing from the oven, put the remaining piece of butter on top of the casserole and keep in the oven for another 10-15 minutes.

When the dessert is ready, do not immediately release it from the mold, let it cool in it. Serve with any jam or fresh berries.

8. Croissants

 

1 pack of puff pastry, 1 can of boiled condensed milk, 50 g of powdered sugar, 100 g of butter.

Cut the dough into triangles, at least 10 cm long (otherwise the croissants will turn out too small). Put 1 teaspoon of boiled condensed milk in their widest parts. Roll up triangles.

Melt butter. Use a silicone brush to cover a mold or a baking sheet with it (depending on the number of future desserts). Put the croissants on top, also lightly walk over them with melted butter. Bake in a preheated oven for 20-25 minutes. Remove and, while still hot, sprinkle with powdered sugar.

9. Delicate applesauce

 

3 large apples, 100 g condensed milk, 1 g salt, 3 g cinnamon.

Peel the apples, cut out the core, grate the pulp. Place the chopped fruit in a deep metal bowl and pour condensed milk into it. Stir, add salt and cinnamon.

Put the resulting mixture on a minimum fire, cook, stirring constantly, for about a quarter of an hour. Then cool and pour into a glass jar with a tight lid.

This puree is used as a topping or instead of jam for morning toast. Keeps in the refrigerator for about a week.