Tag Archives: condensed milk

2 Ingredient Ice Cream #FoodieFriday

It’s hard to believe. I know. I find it hard to believe as well, but the recipe says that all you need are two ingredients and 12 hours to have homemade ice cream. I am definitely going to have to try this one. Maybe add some mix-ins like crushed Oreos, a Heath Bar or Butterfinger bar. Maybe some strawberries or mango.

Ingredients

2 cups heavy cream whipped to stiff peaks
1 14 oz can condensed milk

Directions

Whip heavy cream into stiff peaks and then fold in condensed milk.

If you want to do any mix-ins, add them now. Place in airtight container and freeze for 12 hours. That’s it. The consistency of this ice cream will be more like gelato I understand, but I can’t wait to try this!
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#FoodieFriday Egg Creams & Business Trips

Sorry for being silent, but I was away on business and it was impossible to blog. The trip went nicely. Business accomplished, delicious Kansas City BBQ tasted and even more awesome, I got to visit with some friends! Of course my little kitten Slate was not happy to see me go and wanted to sneak away with me!
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While I was away the topic of egg creams came up. Egg creams are a Brooklyn tradition and include neither eggs nor cream and are quite easy to make! Where does the name “egg cream” come from? Theories abound that it is because fountain sodas of that time sometimes had eggs and cream or that the name is a bastardization of either French or Yiddish words. Regardless, it’s a tasty treat.

Ingredients

1/2 cup 2% or Whole Milk (skim or 1% do not foam enough)
2 tablespoons Chocolate Syrup (Fox’s U-Bet is the most commonly used in Brooklyn)
Seltzer

Directions

Some people will tell you to put the milk in the glass and then add the seltzer, stir and add the chocolate after.

I think it’s more fun to put the chocolate in the bottom of the glass, add the milk and then pour in the seltzer while stirring. What you’ll get is a foamy chocolatey soda that’s lighter than an ice cream soda.

My family used to have a Cuban variation of the egg cream that involves putting about 2-3 tablespoons of condensed (not evaporated) milk in a glass and then adding a cola while stirring. Very tasty also, but very very sweet!

I hope you all have a fabulous weekend! See you Monday!
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Thanks to Jason Perlow for releasing these photos into the public domain.

#FoodieFriday Dulce de Leche

You see Dulce de Leche everywhere now from ice creams to other desserts. Even a limited edition Dulce de Leche Pop Tart. You know you’ve made it when you’re immortalized in a Pop Tart! LOL!

But for Latins, Dulce de Leche has been around forever. My mom and grandma used to make it all the time for us as kids.

What exactly is Dulce de Leche? Literally translated it means “milk candy” and it is basically a caramel kind of spread made by heating sweetened milk until it changes color and flavor. Technically, that process is known as a Maillard reaction, but forget that! All you need to know is that it’s really tasty.

Also, just to confuse things, Cubans have another dessert called dulce de leche which is made with curdled milk that is then sweetened, but that’s not what we’re going to make today.

Actually, for those who are kitchen-challenged, Dulce de Leche is much easier to find today in the ethnic food section. La Lechera has an assortment of Dulce de Leche products, including one in a squeeze bottle for drizzling onto desserts or straight into your mouth.

How do you make it? Well, it’s both simple and DANGEROUS. I have to repeat DANGEROUS, but that hasn’t stopped Latinos from making it this way for a very long time.

It all starts with . . . Can you guess? It’s that go to in Latin kitchens: Sweetened Condensed Milk.

Why a go to? Well, we weren’t well off and when you needed something sweet, a spoonful of dulce de leche or a cup filled with crumbled soda crackers and topped with condensed milk did the trick.

Plus, it’s a basic ingredient in flan, tres leches, bread pudding, you name it.

But back to making Dulce de Leche and the DANGER of it. The easiest, but DANGEROUS way is to full a large pot with water and drop in an unopened can of sweetened condensed milk.

Bring to boil and boil for about two to three hours. NEVER LET THE POT RUN DRY. If you do, the pressure will build inside the unopened can and it will EXPLODE.

Just ask my poor sister-in-law who ended up cleaning dulce de leche from her ceiling.

So that’s it. Drop and boil and then chill in the fridge. For a thicker darker dulce de leche, boil the can even longer. It will be as thick and dark as peanut butter, but oh so tasty!

Let me know if you try it and if you do, how you like it!

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#FoodieFriday Tres Leches Cake – Super Easy Style

If you’ve been to a Latin restaurant lately, you know that Tres Leches Cake has become a staple on many dessert menus. It’s sinfully sweet and tasty. Coupled with a nice cup of espresso, your meal is complete.

Of course, you can treat yourself by making this cake at home. For those who are expert bakers and love making a cake from scratch, please go right ahead.

For those of us who are a little more challenged, store bought yellow cake mix is the foundation of this super easy Tres Leches cake! For a little Spanish lesson, “tres leches” means “three milks” and it is three different milks that form the sweet soaking mixture in this recipe.

Ingredients

Yellow Cake Mix

2 teaspoons vanilla

1 can sweetened condensed milk (Not evaporated milk!! I like La Lechera, Magnolia or Eagle Brand)

1 cup whole milk

1 cup whipping cream

Directions

Follow the boxed cake mix directions, but add the 2 teaspoons of vanilla to the cake mix. Bake in a 13×9 inch pan following the cake mix instructions.

Once baked, cool the cake.

Combine the condensed milk (not evaporated), whole milk and whipping cream together until smooth.

With a fork, poke some holes into the top of the cooled cake in the pan. Do not remove the cake from the pan.

Slowly pour the three milk mixture over the cake, letting it soak in. You may have to repeat this step several times until the cake is soaked in.

Cover the cake and let sit overnight to really let it soak in. Before serving, top with whipped cream and cherries!

That’s it? Easy right? I hope you try it and out enjoy this super easy Tres Leches cake recipe.

Want to be daring and mix things up a little? Try adding Frangelico (hazelnut flavor), Amaretto (Almond) or an orange liqueur to the milk mixture for a little but of pop!

Have a great weekend!

tresleches