Condensed milk is a delicacy for all time, it is delicious both on its own and in desserts. The familiar can of condensed milk is full of culinary potential, and all it takes is a can opener and a few proven recipes to unleash it.

Condensed milk is an ideal ingredient for making creams and soufflés for cakes. Cream based on condensed milk turns out to be thick and elastic, suitable for a layer of biscuit and puff cakes, as a filling for custard cakes, tubes and rings, including curd ones. The cream is prepared simply and quickly, there are never any problems with it.

Butter cream with condensed milk

Ingredients:
250 g softened butter, 1 can of condensed milk (400 g), ¼ sachet of vanilla powder or 1 teaspoon of liqueur.

Cooking:
Beat softened butter until fluffy. You can use a mixer for this purpose, but it is better to do this with a wooden spoon or spatula. Then, continuing to beat in one direction, pour in the condensed milk. At the end of whipping, add vanilla or liqueur.

Advice. The cream can be made chocolate if you add 2 tablespoons of cocoa powder or 50 g of melted dark / bitter chocolate. And of course, to make the cream tasty, you need to use only natural butter (not spread) and high-quality condensed milk (without vegetable fats).

Roll with condensed milk

Ingredients:
For the dough - 3 eggs, 100 g butter, 0.5 cans of condensed milk, 5 tablespoons flour, 1 tablespoon sugar, 1 teaspoon baking powder; for the filling - 0.5 cans of boiled condensed milk; for glaze - 100 g of dark chocolate, 2 tablespoons of milk, 1 tablespoon of butter.

Cooking:
Sift flour and mix with baking powder. Melt the butter in a water bath, cool. Beat eggs with sugar. While continuing to beat, gradually add the condensed milk and beat until smooth. Then gradually add flour with baking powder, add melted butter. Mix everything thoroughly. Lubricate a baking sheet (30x40 cm in size) with vegetable oil or cover with parchment paper, pour out the dough, gently leveling it over the entire surface of the sheet. The dough layer should be about 3 mm. Bake in an oven preheated to 180˚C for 20 minutes. As soon as the cake is ready, put it on a board or towel sprinkled with powdered sugar.

While still hot, grease it with boiled condensed milk and immediately roll it into a roll. If you wait a little with this, then the biscuit will begin to dry out and will break during twisting.

While the roll is cooling prepare the icing. Melt chocolate in a water bath, add milk and butter, mix well. Cool down. Lubricate the roll with chocolate icing and refrigerate. Serve cut into slices 1.5-2 cm thick.

Advice. If desired, chopped nuts can be sprinkled on a layer of condensed milk. But this must be done very quickly!
Looking at a can of boiled condensed milk, it is impossible not to remember the main confectionery hit of the Soviet era - nuts (cones, mushrooms), baked using special forms. Cast-iron hazelnuts, produced back in ancient times, are today in the arsenal of many housewives - they inherited them from their mothers and grandmothers. Now there are also electric hazelnut makers on sale, with the help of which it is quite simple to prepare a dessert from childhood.

Nuts with boiled condensed milk

Ingredients:
For the dough - 2 eggs, 200 g butter or margarine, 2 cups flour, 1/3 cup sugar, 1/3 cup starch, less than half a teaspoon of soda; for the filling - 1 can of boiled condensed milk.

Cooking:
In a bowl, beat eggs with sugar, then add softened butter and mix. Quench the soda with vinegar, pour into the mass and mix well. Combine flour with cornstarch and pour into a bowl. Knead a homogeneous uncooked dough - it should turn out plastic, easy to fall behind hands. Place the dough in the refrigerator for about one hour.

Before baking, warm the nut pan on the stove on both sides. Lubricate the hazel cells with vegetable oil using a pastry brush (you do not need to grease the form for the next batches of nuts). Pinch off small pieces from the dough, roll them into balls with a diameter of about 1.5 cm, and then “knead” them into the recesses of the hazelnut. Close the mold by firmly pressing the lid. Bake "shells" of nuts until browning (turn the hazelnut once during baking).

Transfer the finished halves of the nuts to a dish, cutting off the excess dough that has crawled out of the edges of the molds. Fill the halves of the nuts with boiled condensed milk and connect them in pairs. Ready nuts put for a couple of hours in the refrigerator.

Advice. If desired, finely chopped nuts can be added to boiled condensed milk.

Particularly noteworthy is another confectionery masterpiece using boiled condensed milk - the Anthill cake. The technology of its preparation is elementary, and the taste is licking your fingers!

Cake "Anthill"

Ingredients:
For the test- 4 cups of flour, 1 egg, 1 pack of margarine or butter (200-250 g), 3 tablespoons of sugar, 3 tablespoons of milk, 1 teaspoon of baking soda quenched with vinegar; for impregnation- 2 cans of boiled condensed milk, 1 pack of butter (250 g), 0.5 cups of chopped walnuts and half a cup of raisins, powdered sugar - for sprinkling.

Cooking:
Add the melted margarine to the flour and mix. Then add the egg, beaten with sugar, then milk and slaked soda to the mass. Mix everything thoroughly. Grind the resulting dough. This can be done by passing it through a meat grinder, or you can grind it on a coarse grater. Distribute the crumbled mass evenly on a baking sheet (you do not need to lubricate it - there is fat in the dough). Bake in the oven until golden brown. After baking, pour the “crumb” into a deep bowl, where it will be convenient to mix the cake with condensed milk. Sticky strips of dough can be crushed with a spatula, add nuts and raisins to the bowl.

When preparing the impregnation melt the butter a little. Pour the condensed milk into it and mix well until a homogeneous mass is formed. Pour the finished mass into the baked dough with raisins and nuts, immediately mix thoroughly. It is better to do this with your hands, forming a mound that looks like an anthill. You can dip your hands in water so that the dough does not stick. The top of the cake can be sprinkled with powdered sugar. Put the cake in the refrigerator for at least 7 hours, you can - at night, so that it is well soaked.

Among the desserts with condensed milk, there are those that do not require too much time and full dedication of energy. For example candy.

Sweets with condensed milk

Ingredients:
300 g of condensed milk, 2 tablespoons of butter, 300 g of white coconut (+ 100 g for boning), 50 g of almonds (for filling).

Cooking:
Pour the condensed milk into a saucepan with a thick bottom, add the butter. Put the saucepan on low heat, stirring constantly, wait until the butter melts. Remove from heat, add coconut flakes, mix thoroughly and refrigerate overnight.

Take the cooled mass with a spoon, rolling it in your hands into a small ball. Roll a nut inside each candy. Roll finished sweets in coconut flakes.

Advice. In the middle of the balls, you can put not only nuts, but also dried fruits, for example, prunes or raisins.
Instead of coconut flakes, you can use waffles minced with a meat grinder as a basis for sweets (I liked sweets more).

Cheesecake with condensed milk(without baking)

Ingredients:
450 gr sour cream from 20% fat
300 gr cookies
100 gr melted butter
300 gr of good condensed milk
10 g instant gelatin
3/4 cup cold boiled water

Cooking:
Line the form with parchment paper.
Mix crushed biscuits with melted butter. The mixture should not be greasy, but not dry. Pour the mixture into the mold and compact well. Place in refrigerator for 30 minutes.
Mix sour cream with condensed milk.
Gelatin pour 3/4 cup of water and leave to swell for 10 minutes. Then melt it in a water bath so that it is completely dissolved.
Carefully pour gelatin into the mixture of condensed milk and sour cream, stirring thoroughly. Pour then into the mold. And put in the refrigerator until completely solidified for about 2-3 hours.
When solidified, you can add fresh cranberries or sprinkle with grated chocolate or nuts.

Lavash dessert

Ingredients:
1 large sheet of lavash
1 jar of cooked boiled condensed milk
100 grams soft butter
1 cup shelled walnuts

Cooking:
Grind the nuts into crumbs with a rolling pin. Mix together nuts, boiled condensed milk and butter. Spread the mixture in a layer on the pita bread and roll it into a tight roll. Refrigerate for one hour and then cut into pieces. Wonderful dessert.

Condensed milk muffins

Ingredients:
1 egg; 5 tablespoons of flour; bank of condensed milk; a teaspoon of vanilla sugar; 1/3 teaspoon baking powder; raisins, dried apricots, nuts to taste.

Cooking:
To make cupcakes with condensed milk, mix all the ingredients. The resulting mass is poured into molds, then placed in an oven heated to a temperature of 200 ° C. Preparing 20 minutes.

Donuts with condensed milk

Ingredients:
4 eggs; flour; bank of condensed milk; vegetable oil; 1/2 teaspoon soda.

Cooking:
Eggs are beaten with condensed milk, a small amount of flour is added. The ingredients are mixed, slaked soda is added. Mix again and add such an amount of flour that the dough does not turn out very steep (it should stick to your hands).
A small piece comes off the dough, rolls into a lump. The donuts are then deep-fried in well-heated oil until browned on all sides. Donuts that are cooked are laid out on paper towels to absorb excess fat.

Cottage cheese casseroles with condensed milk

Cottage cheese casserole with condensed milk is prepared surprisingly quickly and simply. Unlike classic baking with semolina or flour, this delicacy is much more tender. If you wish, you can diversify the taste of the dish a little by adding dried fruits, vanillin, cinnamon or candied fruits to the dough. Let's not waste time in vain, and find out with you the recipes for making cottage cheese casserole with condensed milk.

Cottage cheese casserole with condensed milk

Ingredients:
cottage cheese - 500 g;
egg - 5 pcs.;
condensed milk - 1 can;
starch - 1 tbsp. a spoon;
sunflower oil;
cinnamon, vanillin - to taste.

Cooking:
We pre-ignite the oven and preheat to 180 degrees. Mix all ingredients well in a deep bowl. Lubricate the baking dish with oil, carefully pour the finished dough and put it in a hot oven for 1 hour. After the time has elapsed, we check the readiness of the casserole with condensed milk and cottage cheese with a toothpick, cool, sprinkle with powdered sugar and serve the pastries to the table.

Casserole with condensed milk

Ingredients:
cottage cheese - 500 g;
condensed milk - 400 ml;
egg - 5 pcs.

Cooking:
Beat the eggs with a mixer, pour the condensed milk and mix. We first wipe the cottage cheese through a sieve, and then spread it to the egg mixture, and beat everything together with a spoon. As a result, you should get a liquid, homogeneous mass. We heat the oven to 200 degrees. Pour the curd dough into a greased mold and bake the dessert for about 25 minutes.
As soon as the cottage cheese thickens, put a small piece of butter on top of the casserole to get a delicious crust. Carefully remove the finished cottage cheese casserole from the oven, cool and cut into pieces. Serve it with sour cream or any jam.

Casserole with condensed milk in a slow cooker

Ingredients:
cottage cheese 9% - 500 g;
condensed milk - 100 ml;
egg - 3 pcs.;
semolina - 0.5 tbsp.;
vanillin, cinnamon - to taste.

Cooking:
Wash chicken eggs thoroughly in warm water, wipe, then carefully break, separating the yolks from the proteins. Beat the whites with a mixer, add cinnamon and vanillin to taste, mix gently. Pour the yolks into the cottage cheese and beat lightly with a whisk.

We soften the butter and, together with condensed milk and cottage cheese, mix with whipped proteins. Lightly add salt to the mass, mix until smooth and set aside the finished dough.

Now turn on the multicooker, set the "Baking" program and the timer for 60 minutes. We generously grease the bowl of the appliance with oil and, as soon as the multicooker warms up, carefully put the dough into it.

After the end of the “Baking” mode, switch the multicooker to the “Heating” mode and leave it for another 15 minutes. Next, using a special container for steaming, carefully take out our casserole and transfer it to a flat plate. Serve the finished delicacy hot, generously sprinkling powdered sugar on top.

Cottage cheese casserole with condensed milk and fruit

Ingredients:
cottage cheese - 1 kg;
egg - 3 pcs.;
condensed milk - 400 ml;
semolina - 3 tbsp. spoons;
apple - 2 pcs.;
baking soda - 0.5 tsp.

Cooking:
We spread the cottage cheese in a bowl, add soda. We carefully separate the proteins from the yolks and send them to the refrigerator, and beat the yolks with a mixer until foam forms. Then add them to the curd and carefully grind the mass. Next, pour the condensed milk and pour the semolina. Again, mix everything well. Cut apples and bananas into cubes. We take out the proteins from the refrigerator, beat and carefully combine with the curd mass and fruit. Gently mix everything and put the dough into a mold sprinkled with breadcrumbs. Cover the casserole with apple slices on top and bake the dish for 40 minutes.

Croissants with condensed milk

You can often see goodies with condensed milk on the shelves in stores. But shop-bought pastries are unlikely to be tastier than homemade. Those who love to cook will surely enjoy the recipe for croissants with condensed milk below.

Ingredients:
Puff pastry (yeasted or without yeast, optional);
boiled condensed milk;
Powdered sugar optional.

Cooking:
1. Cut puff pastry into triangles. Depending on what size croissants you want to get, cut into triangles of the appropriate size.
2. Put a small amount of boiled condensed milk on the wide part of the triangle. So that the filling does not come out while folding the triangle into a croissant.
3. When starting to roll, start with the wide end, and gently hold to form a croissant.
4. Put the croissants on a greased baking sheet. Preheat oven to 200 degrees. Bake for 20 minutes.
5. Lay out the finished croissants and sprinkle with powdered sugar. Let them cool slightly and serve warm.

Cake with condensed milk in a hurry

For all lovers of condensed milk, a very original recipe for a cake with condensed milk in a hurry. The recipe for making a cake with condensed milk is very simple, and it takes a minimum of time to cook. Now let's see how to cook a cake with condensed milk in a hurry ...

Ingredients:
For test:
Margarine - 150 gr.
Sour cream - 230 gr.
Flour - 2 cups
For cream:
Condensed milk (boiled) - 1 can
Butter - 200 gr.
For the surface of the cake:
Chocolate (melted)

Cooking:
First, you need to knead the dough and divide it into 6 equal parts.
Each part needs to be rolled out thinly and baked cakes, after which they need to be cooled.
Then you need prepare a cream. To do this, add softened butter to boiled condensed milk and beat well.
And finally, each cake needs to be smeared with cream and fold the cake.
The surface of the cake must be poured with melted chocolate.
And finally, the cake must be allowed to soak by placing it in a cool place for a while.

Apple puree with condensed milk

Apples with condensed milk Excellent applesauce that can be served with pancakes, pancakes, cheesecakes. It is very tasty even with a piece of white bread, a bun or a long loaf. Bite off a piece of bread with such a spread, drink a few sips of fragrant tea - it's incredibly tasty. This puree is prepared without the addition of sugar in its pure form. Sweetness and special tenderness of mashed potatoes are given by condensed milk, in which it is prepared.

Ingredients:

• Apple 500 g
• Condensed milk 5 tbsp. l.
• Salt 1 g

Cooking:

• Step 1 To prepare a gentle apple puree, we need condensed milk, apples.
• Step 2 Peel the apples. Grate on a grater with large holes. If you like a more heterogeneous puree, then grate on a grater with small holes.
• Step 3 Add condensed milk and a pinch of salt to the apples.
• Step 4 Boil the apple milk mixture for 15-20 minutes over low heat.
• Step 5 Serve with pancakes, cheesecakes, pancakes. This puree can be stored in the refrigerator for several days.
• Author: Dmitry Panin source http://www.allwomens.ru

Nut cake without baking

Ingredients:

●500 gr. cookies
● A can of condensed boiled milk (I took Toffee)
●1 cup shelled walnuts
●Chocolate

Cooking:
Preparing a nut cake is very simple!
Finely crumble the cookies.
Be sure to fry the walnuts a little, and finely crush.
Add nuts to crumbs.
Add boiled condensed milk and mix well.
If you wish, you can add a few tablespoons of cognac.
We spread the cake on a dish and put it in the refrigerator.
Dissolve the chocolate in a water bath and coat the cake with it.
Sprinkle with nuts.
We put the cake in the cold for 40-50 minutes, so that it freezes and soaks.
Let's go make tea! source fierycity.ru

Hassle free cake

Ingredients:

– Puff pastry without yeast – 1 pack 0.5 kg

Cream:

- Eggs - 3 pcs,

- butter - 200 gr,

- milk - 250 ml,

- flour - 2 parts,

- sugar - 100 gr,

- boiled condensed milk - 300 ml

Cooking:

Defrost the dough, roll it out to a thickness of 0.5 cm. Cut into squares 2x3 cm. Bake until browned at 220C. Set aside 1/6 squares for topping the cake. While the squares are baking, prepare the cream. Beat eggs, condensed milk, milk, sugar and flour. We put on medium heat and boil until the consistency of semolina porridge (stirring constantly). We take it off the fire. Add oil and mix thoroughly. The squares must be broken (so that half of them turn into crumbs). Fill them with hot cream, mix thoroughly and spread in a rectangular shape.

We pre-line the form with cling film or foil. We tamp so that there are no voids and cool. We leave it in the refrigerator overnight. Now it remains to remove the cake from the mold and decorate with sprinkles from the remaining squares crushed into crumbs.

Condensed milk recipe at home

In order to cook condensed milk at home, it will take you a lot of effort, or rather, a lot of time. However, the result will pay off all the efforts: cooked condensed milk at home is a tasty, high-quality product without preservatives, vegetable fats, and who knows what other additives. Just cream or milk and sugar.

So, to make homemade condensed milk we need one and a half to two liters of milk or cream and 1 kilogram of sugar.We take a bowl (I use a copper basin for cooking jam), pour sugar into it and pour in a little water (just enough to moisten the sugar). We put the basin on a not very strong fire and cook the syrup for 5 minutes after boiling. Then pour in the milk, turn on the fire and simmer the future condensed milk, stirring occasionally to prevent burning.It will take a long time to cook condensed milk, so it is better to do it in the morning. But if there is no time, you can do it in several steps. When the mass acquires the viscosity and density inherent in condensed milk, turn off the fire, cool the finished product and pour it into a jar. Everything, homemade condensed milk is ready. (video below)

Baking according to GOST. The taste of our childhood!

How to cook condensed milk

Condensed milk is a self-sufficient product, so it can be used as a filling for pastries and desserts without any "companions". But for this, condensed milk must become boiled. And it’s better to cook it yourself: homemade boiled condensed milk cannot be compared with store-bought. There are several ways to cook condensed milk.

Usually a closed jar is placed in a saucepan with water, leaving it to boil slowly for 2.5-3 hours. The longer you cook condensed milk, the thicker and darker it will become.In a pressure cooker, the process is significantly accelerated - condensed milk will be ready in 45-60 minutes.

Some people prefer to open the jar first, in order to occasionally stir the condensed milk, watching its transformation.

Particularly scrupulous believe that boiling condensed milk in a tin can is just as harmful as heating dinner in the microwave, and therefore they pour condensed milk into a glass jar, which they put in a saucepan, putting a small rag under it so that the jar does not rattle from contact with the bottom of the saucepan while boiling water.

In the process of cooking a closed can. water must be added to the pot.
With the filling of boiled condensed milk, delicious eclairs, waffles, croissants and rolls are obtained.

Cooking: “From Europe with love. Baking from A to Z»

ON A NOTE:

According to some reports, the idea of ​​obtaining condensed milk was proposed in 1810 by the Frenchman Nicolas Apper. This Parisian confectioner discovered that if you boil a jar of juice, its contents do not spoil for a long time. And after long experiments, he found out that milk is better stored in sealed tins, which, moreover, do not burst when boiled.

However, this invention was patented by the American Gale Borden on August 19, 1856. In 1850, Borden, based on the idea of ​​a Frenchman, created a "meat biscuit", and in 1851 was invited to London for a trade show. Returning, he witnessed the death of several children due to poisoning with poor-quality milk from sick cows. From that moment on, Borden took up milk condensing.

In 1858, the world's first factory for the production of condensed milk was opened in the United States, and with the outbreak of the Civil War, the product began to be produced in huge quantities to supply the soldiers of the North with it. Borden's post-war fame allowed him to organize several new factories, pass on a prosperous company to his sons, and himself end his days in a small Texas town named Borden in his honor.

The first plant for the production of condensed milk in Russia appeared in Orenburg.

Condensed milk produced in the USSR was packaged in tin cans with white-blue-blue paper labels. This image was so constant from decade to decade that its design is still used as a kind of "brand". At the same time, there are variations of boiled condensed milk, which also uses the packaging design of the original, but is colored in brown (the color of boiled condensed milk) colors.

To supply the northern and other hard-to-reach territories, condensed milk was produced in 3-liter cans. The shape of the jar and the design of the label were the same.

In Soviet times, caramelized (boiled) condensed milk with sugar was not industrially produced, but was prepared at home by additional boiling of ordinary condensed milk right in a jar in a water bath for several hours. When the water boils away, the jars usually explode.

Condensed milk is obtained by evaporating whole milk with or without the addition of 12% crystalline sugar.

The main indicator of the quality of condensed milk (both regular and boiled) is the percentage of fat and moisture, which, based on GOSTs, should not be lower than 8.5% and not higher than 26.5%, respectively. In the manufacture of condensed milk, only natural milk fats are allowed, the use of vegetable fats is prohibited, and it should be called “Whole condensed milk with sugar”.

Condensed milk “Homemade”

The tragedy of condensed milk. Without deceit.

Habitat

Do you want to know, what are they actually made of jam, marmalade, chocolate paste, condensed milk and pudding? We look:

Gift set "Culinary fantasies": Delicious cupcakes + 6 baking dishes

It turns out incredibly tasty and fragrant. She is equally loved by both adults and children. It is prepared quite quickly and simply, therefore it is a huge success among domestic housewives. In today's article you will find some interesting options for such desserts.

General information

In modern cooking, many recipes for baking with boiled condensed milk are known. This sweet product is actively used for making cookies, cakes, rolls and cakes. It can be bought already boiled. But the home-made delicacy is especially tasty.

Cooking time depends on the fat content of the product. The higher this figure, the longer you have to keep condensed milk on the stove. So, a product with a fat content of 8% will be ready in one and a half or two hours. A closed jar is placed in a saucepan and filled with water so that the liquid completely covers it. Then the vessel is sent to the stove and the fire is turned on. As soon as the water boils, the burner valve is screwed to a minimum and the time is noted.

It is important to ensure that all the liquid does not evaporate from the pan. Add hot water as needed. After a couple of hours, the fire is turned off, the jars are allowed to cool completely, and only after that the boiled condensed milk is used for its intended purpose.

Cake without baking with boiled condensed milk

This delicious dessert is interesting because it does not require heat treatment. All the products necessary for its preparation can be easily bought at any modern store. In this case, you will need:

• 600 grams of shortbread cookies.
• Bank of boiled condensed milk.
• A glass of heavy cream.
• A pack of good oil.
• A glass of any shelled nuts.

Slightly melted butter is combined with condensed milk and mixed until smooth. Fatty cream is introduced into the resulting mass and whipped with a mixer. After that, pre-roasted nuts are poured into a bowl with the resulting mixture. Cookies are also sent there, crushed into not too small crumbs. All this is mixed with a spoon, spread in a large bowl, rammed, covered with cling film and put in the refrigerator. After a few hours, the dessert is taken out, turned upside down, decorated with grated chocolate or pieces of fruit and served with tea.

Cheesecake without baking with boiled condensed milk

Dessert prepared according to the technology described below is eaten with equal pleasure by both adults and children. It consists of simple and easily accessible products, most of which are in almost every home. Before you make a similar cheesecake, check if you have on hand:

• 300 grams of boiled condensed milk.
• 0.160 kg of butter.
• 250 grams of shortbread cookies.
• 70 milliliters of water.
• 30 grams of gelatin.
• A handful of walnuts.
• 750 grams of cottage cheese.
• Chocolate chips.

Cookies are combined with cookies and crushed with a blender or rolling pin. Melted butter is added to the resulting crumb. Everything is mixed very well, spread on the bottom of a form lined with parchment, and put in the refrigerator.

Gelatin is dissolved in cold water, and after half an hour it is slightly warmed up and poured into a mixture of cottage cheese and boiled condensed milk. All this is laid out on a frozen cookie and returned to the refrigerator. A few hours later, the dessert is decorated with chocolate chips and served with tea.

nuts

This pastry with boiled condensed milk is familiar to many of us from early childhood. It was often prepared by our mothers and grandmothers. To make this delicious homemade dessert, you will need:

• A couple of glasses of wheat flour.
• A pack of butter.
• 1/3 cup sugar and starch each.
• ½ teaspoon of soda.
• A couple of chicken eggs.
• Bank of boiled condensed milk.

Eggs are rubbed with sugar, combined with softened butter and slaked soda. Everything is well mixed until a homogeneous consistency. In the resulting mass, little by little, add the sifted flour and starch. The resulting soft plastic dough is removed for about an hour in the refrigerator.

To prepare this pastry with boiled condensed milk, you will need a special hazelnut. First, it is heated on the stove, then lubricated with vegetable oil and only then filled with pieces of dough. The finished halves of the nuts are stuffed with boiled condensed milk, connected together and laid out on a beautiful plate. Then they are sent to the refrigerator, and after a couple of hours they are served at the table.

Cupcakes with filling

This delicious homemade dessert will be a good addition to a family tea party. It is prepared so simply that any beginner can cope with this task without any problems. To make similar pastries with boiled condensed milk, see if your house has:

• 240 grams of premium wheat flour.
• A glass of cow's milk.
• 200 milliliters of refined vegetable oil.
• Fresh chicken egg.
• 80 grams of sugar.
• 1.5 teaspoons of baking powder.
• ½ can of boiled condensed milk.
• Salt and vanilla.

Eggs are beaten with sugar, and then combined with vegetable oil. All this is salted and poured with milk. Sifted flour, vanillin and baking powder are gradually poured into the resulting liquid. Everything is well kneaded until smooth and spread with a spoon in molds. Boiled condensed milk is placed in the middle of each future cupcake. A little more dough is added on top and the molds are sent to the oven. Bake products at standard temperature for about half an hour. If desired, sprinkle the finished dessert with powdered sugar.

puffs

According to the technology described below, very tasty pastries with boiled condensed milk are obtained. It is good because the process of its preparation does not take too much time and effort. To make this dessert, you will need:

• Store-bought puff pastry packaging.
• Bank of boiled condensed milk.
• Premium flour and powdered sugar.

The thawed dough is laid out on the kitchen table, rolled out into a thin layer and cut into approximately identical triangles. Boiled condensed milk is laid out on the wide part of each of them and carefully folded, giving the shape of bagels. The resulting semi-finished products are placed on a baking sheet and put into the oven. Bake products at two hundred degrees for about twenty minutes. Then they are sprinkled with powdered sugar and served with tea.

Curd bagels

This pastry with boiled condensed milk is so tender that it literally melts in your mouth. To prepare it, you will need very simple products, including:

• 100 grams of fresh cottage cheese.
• ½ pack of good margarine.
• 100 grams of sugar.
• 1.5 cups whole wheat flour
• A pinch of soda.
• Bank of boiled condensed milk.
• Vanillin and walnuts.

Cottage cheese mashed with a fork is combined with margarine and sugar, and then rubbed well. Hydrated soda, flour are poured into the resulting mass and mixed. The resulting dough is placed in the refrigerator. After half an hour, it is divided in half, rolled into a thin circle and cut into eight equal sectors. Boiled condensed milk is laid out on the wide part of each of the formed triangles, sprinkled with toasted chopped nuts and bagels are formed. Bake products at a standard temperature for about a quarter of an hour.

Those with a sweet tooth who are ready to sell their souls for condensed milk will definitely appreciate the sweet and tender Burenka pie prepared on its basis. It is easy to bake such a delicacy for a family on a regular day off and, at the same time, having slightly decorated it, it is not a shame to serve guests on a festive table.

Note: you can buy boiled condensed milk in the store ready-made or, if you have time, boil it yourself. To do this, a jar of condensed milk (preferably according to GOST) should be filled with plenty of cold water and boiled over medium heat for about 2 hours after boiling. Water should be added to the pan periodically so that the jar is constantly completely covered.

So, in order to prepare an amazingly delicious cake with condensed milk, you will need the following ingredients:

Ingredients:

• boiled condensed milk - 180 grams,
• chicken eggs - 4 pcs.,
• granulated sugar - 100 grams,
• vegetable oil (odorless) - 100 ml,
• walnut kernels - 100 grams,
• wheat flour - 180 grams,
• vanillin 2-3 grams,
• baking powder - 10 grams.

In addition, to turn the pie into a birthday cake, you need to additionally prepare:

• boiled condensed milk - 75 grams,
• liquid cream - 50 ml,
• multi-colored confectionery powder - to taste.

Cooking process:

Combine and use a whisk to beat raw eggs, sugar and vanillin into a homogeneous lush mass, and then pour in vegetable oil and lay condensed milk.

Mix flour with baking powder, sifting both ingredients through a sieve if possible. Finely chop the walnuts with a knife. Add them to the dough and mix well.

Grease a baking dish with butter or vegetable oil and fill with dough no more than a third. If you initially plan to turn the pie into a cake, then you can divide the dough into 2-3 parts and bake each of the cakes separately. If not, then it is never too late to cut the finished cake into pieces with a sharp knife or a special metal thread.

Bake a pie with boiled condensed milk at 180 degrees for about 40 minutes. In the case of baking 2 or 3 thinner layers, the time spent in the oven should be reduced by checking readiness with a wooden toothpick. Take the cake out of the mold and let it cool completely.

Cold cut it into 2-3 parts and soak each of them with cream. Alternately lay out the cakes on a flat dish, smearing with boiled condensed milk or any other cream.

Decorate the top with multi-colored confectionery powder and leave the Burenka or Korovka pie for 3-4 hours at room temperature so that the cream is absorbed and makes the cakes tender and slightly moist.

A selection of dessert recipes, loved since childhood!

How to cook condensed milk in a pan

Method 1: elementary
All you need is a can of condensed milk and a big old saucepan.
Bring water in a saucepan to a boil. First make sure that the amount of liquid you have collected can completely cover the jar of condensed milk.
Remove the paper label from the jar. Glue may remain on the surface, which will stick to the pan during cooking. That is why the container must be taken old, so that it would not be a pity to throw it away.
Carefully plunge the jar of condensed milk into the boiling water. It is better to do this with tongs or slotted spoons. The jar must be stable, upside down, otherwise it will roll, bounce during cooking and make annoying sounds.
Boil condensed milk over low heat for three hours.
Important: always make sure that the water completely covers the jar, otherwise the condensed milk may explode. If necessary, just add boiling water to the pan.
Use tongs or a slotted spoon to remove the jar from the pan and let it cool to room temperature. In no case do not cool boiled condensed milk in cold water and do not open it ahead of time: it may explode.
After the boiled condensed milk has cooled, open it and mix until smooth.
Ingredients
condensed milk, 1 can


Method 2: natural
If you do not trust the manufacturers of condensed milk, you can cook it yourself, from scratch.
Ingredients
1 liter of fat milk (it is better to take homemade or store-bought maximum fat content);
450-500 g of sugar.
Pour the milk into a large saucepan and place it over medium heat. Add sugar and, stirring constantly, bring the mixture to a boil.
You really need to stir constantly, otherwise the sugar will burn.
After boiling, reduce the heat to a minimum and cook the condensed milk for 2-3 hours, stirring occasionally. Readiness is determined by the color and consistency of the dish. Drop the condensed milk on a plate: if it spreads slowly, then it is ready. Keep in mind that the milk will harden more as it cools, so don't try to boil it too thick.
Cool the condensed milk at room temperature and pour into a clean jar.

How to cook condensed milk in the oven

Transfer the condensed milk to a heat-resistant bowl and cover with foil. Place the dish on a high-sided baking sheet or other large dish. Fill the second container with hot water so that it reaches the middle of the form with condensed milk.
Send the baking sheet to the oven preheated to 200 ° C. After 1–1.5 hours, remove the milk from the oven, remove the foil and stir. If the condensed milk has not reached the desired color and consistency, cover it again with foil and return to the oven. Check it every 15 minutes until it's ready. Add water to the pan if necessary.

How to cook condensed milk in the microwave

This is the fastest way to cook boiled condensed milk. But it also has its drawbacks: the consistency may not be as viscous and homogeneous as with long cooking. However, if time is running out, then feel free to use this particular method.
Transfer the condensed milk to a glass dish and cook it in the microwave at medium power for two minutes. Then take it out of the microwave and stir.
You can do from four to eight of these repetitions, depending on what result you want to achieve. True, after the fourth time it is better to set the timer not for two minutes, but for one, so as not to miss the moment of readiness.

Recipes with boiled condensed milk

Cookies "Nuts"


Ingredients
2 eggs;
150 g of sugar;
200 g butter;
1/2 teaspoon of soda;
1 tablespoon of vinegar;
450 g flour;
vegetable oil - for lubrication of the mold;
1 can of boiled condensed milk.
Mix eggs with sugar, add melted butter and mix again. Pour in the baking soda slaked with vinegar and mix again. Then gradually begin to introduce flour and knead the dough. It should be soft and elastic.
Roll the dough into small balls slightly smaller than a walnut. Put them in a special form for "Nuts", pre-lubricated with vegetable oil and heated over a fire on both sides. Bake the dough in the form on one side for 4-5 minutes and then on the other for about three more minutes. If you use an electric hazelnut maker, then you can cook the dough in it even less: about four minutes.
Remove the shells from the mold, let them cool and fill each with boiled condensed milk. Connect the two parts of the cookie and cut off the excess edges.

Cupcakes with boiled condensed milk

Ingredients
1 egg;
80 g of sugar;
1 pinch of vanillin;
1 pinch of salt;
200 ml sunflower oil;
200 ml of milk;
240 g flour;
1 1/2 teaspoons baking powder;
1/2 can of boiled condensed milk.
In a bowl, mix the egg, sugar and vanilla. Add a pinch of salt, sunflower oil, milk and mix well. Sift flour and baking powder into the dough, mix again.
Put a tablespoon of dough into silicone molds for cupcakes, add a teaspoon of boiled condensed milk to the center and cover the filling with another tablespoon of dough. Bake cupcakes in an oven preheated to 180°C for 30 minutes.

Cake with boiled condensed milk

Ingredients
5 chicken eggs;
180 g of sugar;
90 g flour;
35 g cocoa;
1 can of boiled condensed milk;
170 g cream cheese.
First prepare the biscuit. To do this, separate the yolks from the whites. Beat egg whites to stiff peaks, gradually adding sugar as you go. Continuing to beat, add the yolks to the mixture (introduce one at a time, not all at once).
Separately mix flour and cocoa and sift this mixture. Add it to the beaten eggs in parts and gently mix with a spatula from top to bottom.
Cover the bottom of a 24-centimeter form with parchment, distribute the dough in it and send it to the oven preheated to 170 ° C for 40 minutes.
Cool the biscuit (it is better to let it rest for several hours in a form turned upside down) and cut it into three cakes. Assemble the cake by smearing each cake with a cream of whipped boiled condensed milk and cheese. Spread the rest of the cream on the outside of the cake and put the dessert in the refrigerator for several hours. Before serving, decorate the cake with biscuit crumbs or cocoa.