Fun Dessert Ideas with Condensed Milk
Sun’s out, spoons out! We’re digging into cool, crave‑worthy desserts made with condensed milk and inspired by flavours from around the globe. Rich, creamy, and oh-so-smoooooth, this is your ticket to discover a world of sweet. Whether you’re looking to please the crowd at your next backyard BBQ, or partaking in a little self-indulgence, these must-try summer treats will have everyone cheering til the cows come home.
1. Mango Pudding
Serve up some sunshine in a bowl with this South Indian-inspired mango pudding. To start, pour 1 tbsp boiled water over 1/4 tsp crushed saffron and set aside to bloom. Melt 1 tbsp of ghee over medium heat. Add 1/3 cup rice and 4 cardamom pods, stir till fragrant. Add 6 cups whole milk, 1/8 tsp salt, and saffron water. Bring to a rapid simmer, then lower to medium‑low and simmer, stirring often, until rice is very tender and milk slightly reduced. Remove cardamom and stir in 1 1/2 cups mango pulp, 1/3 cup condensed milk, and 1 tbsp sugar. Pulse briefly with an immersion blender and divide into 6 bowls. Chill before serving and garnish with mango and cashews. You can also add a sprinkle of rose petals for a little floral flare.
2. Three Ingredient Berry Ice Cream
Scoop, there it is! No need to run out and meet the ice cream truck – save your energy (and money) and make the good stuff right at home. Begin by beating 1 1/2 cups of whipping cream in an electric mixer until stiff peaks form. Reduce speed and beat in 1 can of sweetened condensed milk, then set aside. Thaw 1/2 cup of frozen mixed berries and purée in a food processor (or mash in bowl with fork). Add both purée and another 1/2 cup of berries to the cream mixture and beat until just combined. Scrape mixture into a loaf pan and cover with plastic wrap (you can also use a plastic resealable container). Freeze for about 8 hr., or until firm and get ready to transport your tastebuds to a breezy berry parad-ice!
3. Mexican Inspired Flan
Make your wildest dessert flan-tasy a reality! First, preheat to 350°F and boil a kettle of water. To make the caramel, stir 1 cup of sugar with 1/4 cup of cold water in a saucepan over medium‑high heat. Cover and bring to a boil. Continue to boil uncovered for about 3 min., or until amber — don’t let it get too dark! Immediately pour caramel into an 8-in round pan. Swirl to coat the edges of the pan and set in a roasting pan to harden. Meanwhile, start the custard by whisking 3 large eggs, 3 egg yolks, 1 can of sweetened condensed milk, 1 can of evaporated milk, 1/2 cup of clementine juice, and 1/2 tsp of vanilla extract in a large bowl. Strain the mixture into the caramel‑lined pan. To the roasting pan, add boiling water until it comes one‑third up the sides of the pan. Bake in the middle of the oven for 35 min., or until edges are set but the centre still jiggles. Remove from the oven and set the pan on a rack to cool for about 2 hours. Loosely cover and refrigerate overnight. To separate from the pan, set the bottom in warm water for 1 min to loosen caramel and run a paring knife around the edge to loosen the custard. Hold a serving plate over top, then quickly flip the plate and pan together to release the flan. Slice or scoop to serve - it’s sure to be a summer FLAN favourite!