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  Condensed milk 14 Ounce (sweetened)

Remove can top; cover can tightly with foil.
Bake or pressure-cook, as follows.
To bake.
Set covered can in a 5- by 9-inch loaf pan.
Place on rack in a 350° oven.
Add boiling water to pan to within 1 inch of rim.
Using insulated mitts to protect hands, cover pan tightly with foil.
Bake until milk is a golden caramel color, about 3 hours.
(For a richer caramel flavor, bake until a darker color, about 4 hours.) When checking color, open foil carefully to avoid hot steam.
To pressure-cook.
Set covered can on rack in a 4- to 6-quart pressure cooker.
Add 1 1/2 inches water.
Cover pan with lid and bring to pressure according to manufacturer's directions.
Cook at 15 pounds pressure for 45 minutes for golden caramel color, 1 hour for a darker color.
Release pressure quickly as manufacturer directs.
Hold hot can with insulated mitts and scrape milk into a blender or food processor; whirl until very creamy and smooth.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1274 Calories from Fat 304

% Daily Value*

Total Fat 35 g53.1%

Saturated Fat 21.8 g108.9%

Trans Fat 0 g

Cholesterol 134.9 mg45%

Sodium 504.1 mg21%

Total Carbohydrates 216 g72%

Dietary Fiber 0 g

Sugars 215.9 g

Protein 31 g62.8%

Vitamin A 21.2% Vitamin C 17.2%

Calcium 112.7% Iron 4.2%

*Based on a 2000 Calorie diet


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