Perfect Recipe » condensed milk

Condensed Milk Ice Cream

Pam — Tue, 12 Apr 2011 18:55:58 +0000

OMG, what an ice cream. It was one of the recipes that most left me amazed at the result of all times. I saw the recipe on The Cookie Shop, who found the recipe at the New York Times. I always wanted to try some ice cream recipes, but like the most of them neede an ice cream machine I never got to make ice cream, although it is my favorite dessert. Until I saw this recipe and I was amazed with the simplicity and minimal amount of ingredients and as I had all the ingredients at home I ran to make it. Unbelievable, in 5 min was ready to go to the freezer and wait for the next day. In the morning I ran check the result and did not believe, it was the creamier ice cream I ever had, I was amazed. But despite all this fascination with the recipe there is a downside, as the main ingredient is condensed milk, this ice cream is quite sweet. As much as the first spoonful is sublime, you can not eat more than one at a time. So if you want to make it, the best thing is eat the ice cream with a less sweet side dish, like a fruit or dark chocolate syrup. But whether or not you are a ant like me, because this recipe is so easy, is very worthwhile to try it.

Condensed Milk Ice Cream

Ingredients:

1 cup cold heavy cream
2 teaspoon pure vanilla extract
1 (14-ounce) can cold sweetened condensed milk.

Directions:

In a mixer, whip heavy cream just until it begins to thicken. Add vanilla and whip until soft peaks form. With mixer running, slowly pour in condensed milk and whip until high peaks form.

Transfer into a container or bowl for freezing. Freeze at least 4 hours or overnight.

Pound Cake with Pineapple and Dulce de Leche Filling

admin — Tue, 22 Sep 2009 16:51:48 +0000

This month here at home is the birthday’s month, each week it has an anniversary, so I’m going to make a cake in each week, until everybody get tired of…haha. After my brother’s chocolate cake, yesterday I made my father’s birthday cake, and the only cake he likes it is the pound cake with dulce de leche filling, so to be a little different I also decided to place a pineapple filling. I can only say that it was so delicious, I really think that in each cake that I make I’m getting better and better. The cake was super soft and the fillings delicious. Recipe approved and recommended.

I didn’t have problems with the fillings (problem that normally I have… hehe), and the cake was a beautiful, everybody loved. For the pound cake I used the same prescription of the one that I made with peach, but modified the amount of some ingredients. I also made half of the filling , because I used a 20cm round pan.

A home-made form of dulce de leche is sometimes made by boiling a can of sweetened condensed milk for about 2 hours (or 45 minutes in a Pressure cooker), particularly by those living in countries where it cannot be bought ready-made.

Pound Cake with Pineapple and Dulce de Leche Filling

Ingredients:

Cake:

2 cups all-purpose flour
1 and 1/2 cups sugar
1 cup milk
5 egg yolks
5 egg white s
1 tbsp unsalted butter
1 tbsp baking powder
1 tsp vanilla essence
1/2 tsp cream of tartar

Filling:

300g dulce de leche

Filling 1:

1/2 chopped pineapple
1/4 cup sugar
1/2 cup water
1/2 can sweetened condensed milk
2 tbsp butter
150g heavy cream

Topping and Filling 3:

250gr heavy cream
2 tbsp sugar

Directions:

Cake:
Preheat oven to 350ºF/180ºC. Grease two 8 inch Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the butter with the sugar until smooth. Add the egg yolks one by one and beat. Slowly add the flour, milk, vanilla and baking powder. In a clean bowl, whip the egg whites with the cream of tartar until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Divide the mixture evenly between two 8 inch greased round pan. Bake for 35 minutes. Loosen cakes from pans with an offset spatula, and unmold onto wire rack. Cool to room temperature.

Filling:
Bring pineapple, water and sugar to boil. Cook until gets clear and bright; remove from heat and cool. Sift the pineapple and reserve the syrup.

In a saucepan over medium heat, heat the condensed milk and butter. Beat with a whisk until the mixture thickens. Remove from heat and add the heavy cream. Let cool to room temperature.

Frosting:
In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Assembling the cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Brush the tops of three layers each with some of the pineapple syrup. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread the dulce de leche filling evenly on top of the layer. Top with a second layer of cake. Spread the filling 1 evenly over it with some chopped pineapple. Top with the third layer and spread the filling 3(don’t use a lot because you’ll need some to cover the cake). Top with the fourth layer. Chill in the refrigerator for 2 hours. Spread the entire cake with the frosting. Led to the refrigerator until serving time.

Orange Cake with Coconut Filling

admin — Tue, 22 Sep 2009 16:07:47 +0000

Since that I saw this recipe on a magazine I decided to make this cake, it is simple, fast and with that delicious orange with coconut taste. But I’ll confess a thing, I let it burn a little bit, but nobody noticed it because I hid everything with the topping… hehe.

Orange Cake with Coconut Filling

Ingredients:

Cake:
4 eggs (separeted)
2 cups sugar
1 cup orange juice
2 cups all-purpose flour
1 tbsp baking powder

Filling:
1 can sweetened condensed milk
2 tbsp butter
1 tsp corn starch
200ml coconut milk
100 g grated coconut
150g whipping cream

Topping:
300 ml heavy cream
2 tbsp sugar
Orange zest

Directions:

Cake:
Preheat oven to 200°C. Grease a pan. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the egg yolks and butter with the sugar until smooth. Slowly add the orange juice, the flour and baking powder. In a clean bowl, whip the egg whites until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Pour into the prepared pan and bake for 30 to 40 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.

Filling:
In a saucepan over medium heat, heat the condensed milk, butter, grated coconut and the corn starch dissolved into the coconut milk. Beat with a whisk until the mixture thickens. Let it cool.

Topping:
Beat the heavy cream with the sugar until it forms peaks.

To Assemble the Cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut the cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Place the bottom layer on a round of cardboard and set it on the wire rack. Spread the filling evenly on top of the layer.Top with a second layer of cake. Spread the the topping evenly over the entire cake. Led to the refrigerator until serving time. Decorate with orange zest.

Strawberry and Coconut Bonbon

admin — Mon, 21 Sep 2009 21:10:16 +0000

As I had some strawberries from my brother’s birthdar cake, my sister gave me the idea to make bonbons. They are delicious, it’s a great combination the strawberry, withe the coconut and chocolate, if you never had it, you need to taste it as soon as possible.

Strawberry and Coconut Bonbon

Ingredients:

20 strawberries without leaves and stems;
1 can sweetened condensed milk;
1/2 tbsp butter;
3 tbsp grated coconut;
500 g dark chocolate;

Directions:

In a saucepan over medium heat, heat the condensed milk, butter and the coconut. Beat with a whisk until the mixture thickens. Cover the strawberries with the saucepan mixture and reserve.

Melt the chocolate in double boiler, dip the strawberries into the hot chocolate mixture. Use a wooden pick to dip the bonbon. Place on aluminum foil to dry into the refrigerator.

Chocolate Cake with Strawberry Filling

admin — Sat, 19 Sep 2009 14:55:45 +0000

Now my new tradition is to try to make all the birthday cakes of my house instead of buying. So, last week I made my brother’s cake, he wanted a chocolate cake with strawberry filling and I found the recipe at Nestlé site. The cake was delicious, nobody believed that it was me that had made the cake, so I think that it was a compliment…hehe.

The filling was also delicious, but a tip, don’t cut the strawberries very small because they will lose water, and this cake cannot stay for a long time in the refrigerator, it must be eaten in the same day.

Chocolate Cake with Strawberry Filling

Ingredients:

Cake:

5 eggs
1/2 cup of sugar
1 cup all purpose flour
3 tbsp cocoa powder
1/2 tbsp baking powder

Topping and Filling:

395g sweetened condensed milk
400ml of milk
1/2 cup corn starch
100g dark chocolate
300g whipping cream
300g strawberry

Directions:

Into a large mixing bowl, beat the egg yolks and butter with the sugar until smooth. Slowly add the flour, cocoa and baking powder. In a clean bowl, whip the egg whites until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Pour into the prepared pan and bake for 30 to 40 minutes or until toothpick inserted in middle comes out clean. Cool in pan for 5 minutes before taking it out to cool completely on wire rack.

Topping and Filling:
Separate some strawberries for decoration, cut in slices the remain and reserves.In a saucepan over medium heat, heat the condensed milk, milk and corn starch. Beat with a whisk until the mixture thickens. Remove from heat and add the chocolate and stir until melted. When cold add the whipping cream.

Assembling the cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Place the bottom layer on a round of cardboard and set it on the wire rack. Spread half of the filling evenly on top of the layer(don’t use a lot because you’ll need some to cover the cake) with the chopped strawberries. Top with a second layer of cake. Spread the rest of the filling evenly over the entire cake. Led to the refrigerator until serving time.

Marie Biscuits Choco Bars/Balls

admin — Wed, 29 Jul 2009 15:38:37 +0000

I think this is a Brazilian recipe, it is called “Palha Italiana”, an alternative for our famous “brigadeiro”, the only difference is that in this recipe we use Marie Biscuits, and you can make it in bars or balls. But if you want only the brigadeiros, just follow the recipe but don’t use the biscuits and roll the balls in chocolate sprinkles. I love this recipe, I think that I love it more than the brigadeiros. Everybody love it, it is perfect for a kids birthday, but be careful because they will disappear very quickly and everybody will ask for more…haha.

Marie Biscuits Choco Bars/Balls

Ingredients:

4 tbsp cocoa powder or chocolate drink mix (like nesquik)
1 tbsp butter
1/2 (100g) pack Marie Biscuits coarsely crushed
1 can condensed milk

Directions:

In a heavy saucepan, mix the condensed milk, cocoa and butter. Stir to dissolve the chocolate. Put over low heat and stir constantly with a wooden spoon. Continue stirring until you are able to see the bottom of the pot when you tilt the pan,(the mixture should slide quickly). This should take 10-12 minutes.The longer you leave it to boil, the thicker it gets. Crush the biscuits and add to the pan and stir all the ingredients together until well combined. Flatten mixture into a greased plate. Allow to cool before cutting to desired size and then roll in sugar.

A alternative is to instead of coarsely crush the biscuit you can crush biscuits finely to make a fine powder and then butter your hands and roll the mixture into small balls (size doesn’t really matter but the smaller they are the more you get) and roll in sugar.

Pound Cake with Peach Filing

admin — Fri, 26 Jun 2009 15:18:37 +0000

After being away for a while because of a knee surgery (caused by playing volley for some years), I am back and nothing better that making a birthday cake for my mother. This time she asked me for a pound cake with peach filing that I made with the help of my sister, who is mine sous-chef of some recipes…haha.

The recipe is simple and tasty, nothing fancy, but the only problem was that my mother without noticing bought light canned peaches with 70% less fat, so the syrup and the peaches were without too much flavor, as all the light foods, and because of that the peaches in the cake were difficult to notice. So for anybody who will make the cake and don’t worry about calories, try to buy those peaches with a lot of fat, juicy and sweet…hehe.

Pound Cake with Peach Filing

Ingredients:

Pound Cake:

2 cups all-purpose flour
2 cups sugar
1 cup milk
6 egg yolks
6 egg white s
1 tbsp unsalted butter
1 tbsp baking powder
1 tsp vanilla essence

1 canned peach

Filling:

1 sweetened condensed milk can
1 tbsp margarine
1 can of heavy cream
1 egg yolk

Frosting:

500gr cold heavy cream
4 tbsp sugar

Directions:

Cake:
Preheat oven to 350ºF/180ºC. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.

Into a large mixing bowl, beat the egg yolks with the sugar until smooth. Slowly add the flour, milk, vanilla and baking powder. In a clean bowl, whip the egg whites until foamy. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Divide the mixture evenly between two greased 12 inch round pan. Bake for 35 minutes. Loosen cakes from pans with an offset spatula, and unmold onto wire rack. Cool to room temperature.

Filling:
In a saucepan over medium heat, heat the condensed milk, margarine and egg yolk. Beat with a whisk until the mixture thickens. Remove from heat and add the heavy cream. Let cool to room temperature

Frosting:
In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Assembling the cake:
Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. (If necessary, shave off any uneven pieces of cake with a serrated knife so that it is smooth and even on all sides.) Brush the tops of three layers each with some of the peach syrup. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 5 tbsp of the frosting evenly on top of the layer(don’t use a lot because you’ll need some to cover the cake). Top with a second layer of cake. Spread 1/2 of the filling evenly over it with some chopped peaches(at your taste). Repeat the same process with the third layer. Top with the fourth layer. Chill in the refrigerator for 2 hours. Spread the entire cake with the frosting. Led to the refrigerator until serving time.