Have you got a can or two of condensed milk? We have some recipe ideas for you that are delicious and simple and can be made ahead and stored in the fridge for later. If flavors such as coconut, mint, caramel, and pumpkin (in different recipes) seem like something you’d like to cook, bake, or prepare, then read for some recipes of desserts with condensed milk. Take your pick from Flan, Coconut Macaroons, Baked Pumpkin Custard or Mint Chocolate Fudge.
1. Flan
(Serves 8)
Ingredients
- 1 cup white sugar
- 3 eggs
- 400 gm sweetened condensed milk
- 375 gm evaporated milk
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 180°C.
- Take a mid-sized saucepan, and add sugar on medium-low heat, until it liquefies and caramelizes into a rich amber shade.
- Pour the hot caramel syrup into a deep 9-inch heatproof glass baking dish. Rotate the dish to evenly coat its bottom with the caramel. Keep aside.
- Take a big bowl and whisk the eggs, then add the condensed milk, evaporated milk, and vanilla. Do this until you have a smooth mixture.
- Pour this custard into the baking dish, over the caramel. Then place the glass dish in a deep ovenproof pan. Pour hot water to rise to 1 inch of the glass dish.
- Bake in the oven for 55-60 minutes, until the Flan sets, it’ll be jiggly in the center. The goal is to slightly underbake it, for the Flan will set further once it cools.
- Take out the glass dish from the oven, and keep it on a wire rack to cool. Discard the water bath in the oven.
- Once it has cooled, cover with a cling film and pop into the refrigerator for 3-4 hours for it to set. The plastic cover prevents milk skin from forming on the surface of the Flan.
- Once ready to serve, use a knife to run around the edges of the dish. Then carefully invert it onto a serving plate, with caramel sauce flowing down the sides of the Flan.
2. Coconut Macaroons
(Makes 12 pieces)
Ingredients
- 500 gm coconut flakes
- 80 gm all-purpose flour
- ¼ tsp salt
- 400 gm sweetened condensed milk
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 180°C degrees and line a cookie sheet with parchment paper or aluminum foil.
- Take a big bowl, and mix the coconut, flour, and salt. Add the sweetened condensed milk and vanilla and mix well until blended.
- Using a small ice cream scoop, pick up dollops of coconut mixture and drop them on the prepared cookie sheet, with ample space in between each macaroon.
- Place the cookie tray in the preheated oven, and bake for around 15 minutes until the coconut is toasted and browns a little.
- This is optional, you can dip half the macarons in melted chocolate or drizzle them with chocolate for a bunch of decadent chocolate macaroons.
3. Baked Pumpkin Custard
(Serves 6)
Ingredients
- 3 eggs
- 225 gm pumpkin pulp
- 1 ½ tsp pumpkin pie spice
- 400 gm sweetened condensed milk
- 320 ml milk
- 1 tsp vanilla extract
- ¼ tsp salt
- 120 ml whipped cream, to taste
- A pinch of ground cinnamon, to taste
Instructions
- Preheat the oven to 180°C.
- Take a big bowl, add the eggs, and whisk vigorously. Add the pumpkin and pumpkin pie spice and mix until combined.
- Whisk as you add the condensed milk, vanilla, milk, and salt until you have a cohesive mixture.
- Pour the liquid into six 6-ounce ramekins or dessert cups. Then arrange the ramekins on a large baking dish. Carefully transfer to the oven, then pour hot water into the baking dish until it halfway reaches the ramekins.
- Bake for 35 minutes, for the center to almost set.
- Take out the ramekins carefully and arrange them on a wire rack to cool off.
- Serve the pumpkin custards warm or cold with a sprinkling of cinnamon or whipped cream.
4. Mint Chocolate Fudge
(Serves 30)
Ingredients
- 340 gm semi-sweet chocolate chips
- 400 gm sweetened condensed milk, divided
- 2 tsp vanilla extract
- 170 gm white chocolate chips
- 1 tbsp peppermint extract
- A drop of green or red food coloring
Instructions
- Take a heavy-bottom saucepan, and add the semi-sweet chocolate chips and 300 grams of condensed milk, heating on low flame until melted. Add vanilla extract once melted and mix.
- Line an 8-inch square pan with parchment paper and pour only half of the chocolate mixture on it. Smoothen and chill for 10 minutes for it to firm.
- Take a heavy-bottom saucepan again, and melt the white chocolate chips with the remaining condensed milk, on low heat, until a thick mixture is formed.
- Add peppermint extract and food coloring, if using, and mix to combine.
- Spread this white chocolate layer over the semi-sweet chocolate layer, smoother, and chill for another 10 minutes to firm.
- Pour the reserved semi-sweet chocolate mixture next to the fudge and smoothen again.
- This time refrigerate for two to three hours until firm. When ready to serve, peel the paper and cut the fudge block into equal pieces and store in the fridge if not consuming straight away.