Condensed Milk
Generation after generation have relied on Condensed Milk for its special way of complementing various culinary dishes for every occasion. It helps to give a particular dish that unmistakable rich and creamy taste that is packed full of goodness. The unique taste combining the concentrated full cream milk and sugar, and is an important ingredient in the success of homemade sweets such as fudge and coconut ice, as well as tarts such as lemon meringue pie for many ages now. Condensed Milk have provided the filling or topping for home made biscuits, muffins, cup cakes, pastries, chocolates and tarts. A treat for any special occasion. The creamy taste forms the ideal base for dips as well as a popular topping for fresh or canned fruit and fruit salads. Thus condensed milk make for both a versatile and convenient food product item.
Condensed Milk is making a stellar comeback. The New York Times recently ran a feature about this versatile ingredient, which can be used for a wide variety of desserts, salads, and even drinks.
I’ve long been a fan of this thick sweet milk; I am never without a can or two in my pantry. I use it for fruit shakes and pie fillings. and it is one of the two key ingredients in my macaroons (the other, of course, is sweetened coconut flakes). At the supermarket, pay close attention to the label; it should read Sweetened Condensed Milk and not Sweetened Condensed Creamer. I find condensed milk to be thicker and richer.