Type what you have

Ingredients

• ✓ milk
• white sugar
• egg
• egg yolk
• vanilla extract

Instructions

1. 1 Warm milk in a saucepan over medium heat. Add 2/3 cup sugar and stir to dissolve, about 3 minutes. Make sure milk does not boil; turn off heat if necessary.
2. 2 Whisk eggs and egg yolk by hand; do not overmix. Pour slowly into the warm milk-sugar mixture and stir continuously over low heat for 1 1/2 minutes.
3. 3 Strain through a tightly woven mesh strainer into a bowl to remove any solids that may have formed. Add vanilla extract to the bowl; mix until well combined. Set aside.
4. 4 Pour 1 cup sugar into a wide skillet over medium heat. Stir occasionally with a wooden spoon until sugar has evenly melted and turned a golden caramel color, about 5 minutes. Immediately remove from heat and pour into a pressure cooker-safe cake pan, coating the bottom with liquid sugar. Pour in custard. Cover tightly with aluminum foil.
5. 5 Place a trivet in the bottom of a multi-functional pressure cooker (such as Instant Pot) and add 1 cup water. Place the cake pan onto the trivet and close and lock the lid. Seal the valve and select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes, then turn the valve to Venting to release remaining pressure. Unlock and remove the lid. Remove the trivet and pan.
7. 7 Allow to cool for 1 hour, then chill for at least 3 to 4 hours, or overnight. Slide knife carefully around the edges and hold the bottom securely as you invert onto a large serving dish; the caramel should drip over the flan and onto the plate.

By Diana71

Ingredients

• ✓ milk
• avocado
• vanilla ice cream
• ice
• sugar
• lemon juice
• lime juice

Instructions

1. 1 Combine avocado, milk, ice cream, ice, sugar, and lemon juice in a blender. Purée until smooth.

By Alexa

Ingredients

• ✓ milk
• arborio rice
• white sugar
• orange juice
• orange zest
• orange liqueur
• cocoa powder
• semisweet chocolate chip

Instructions

1. 1 Stir milk, rice, sugar, orange juice, and orange zest together in a heavy saucepan; bring to a boil, reduce heat to medium-low, and cook, stirring frequently, until the rice is tender and the mixture is thickened, 35 to 40 minutes.
2. 2 Remove the saucepan from heat. Stir orange liqueur and cocoa powder through the rice mixture; add chocolate chips and stir until melted into the pudding.

By Joanna Lynne Cortina

Ingredients

• ✓ milk
• white sugar
• active dry yeast
• bread flour
• salt
• vegetable oil
• bread crumb

Instructions

1. 1 Combine milk, 2 teaspoons sugar, and yeast in a large bowl; stir until sugar and yeast are fully dissolved, about 5 minutes.
2. 2 Mix remaining sugar, flour, and salt together in a large bowl. Pour in milk mixture and vegetable oil. Mix until dough comes together.
3. 3 Turn dough out onto a flat work surface. Knead until smooth. Shape into a ball and return to the bowl. Cover with a damp cloth and let rise until doubled, at least 1 hour.
4. 4 Divide dough into 4 equal portions using a bench knife. Roll each portion into a log; slice diagonally into 1-inch pieces.
5. 5 Pour bread crumbs onto a large plate. Roll each piece of dough in bread crumbs and place on a baking sheet lined with parchment paper. Let rise until puffy, 30 to 45 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By ninima

Ingredients

• ✓ milk
• butter
• egg
• salt
• bread flour
• purple yam powder
• bread machine yeast
• bread crumb

Instructions

1. 1 Pour milk into a microwave-safe bowl. Heat in the microwave until warm, about 1 minute.
2. 2 Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds.
3. 3 Place eggs in a bowl; cover with warm water for 1 minute. Drain and crack into a bowl; beat lightly with a fork.
4. 4 Place warm milk, melted butter, beaten eggs, salt, bread flour, purple yam powder, and bread machine yeast into a bread machine in the order listed. Run "Dough" cycle.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Transfer dough to a greased bowl. Deflate dough with your fist. Cut into 24 equal pieces. Roll each piece into a ball.
7. 7 Pour bread crumbs into a shallow plate; roll balls of dough in bread crumbs until coated. Arrange close together, slightly touching, in an ungreased baking pan.
8. 8 Bake in the preheated oven until tops are golden brown, about 15 minutes.

By Ruby Hernandez

Ingredients

• ✓ milk
• all-purpose flour
• granulated sugar
• vanilla powder
• egg
• butter
• rum flavoring
• banana
• oil

Instructions

1. 1 Combine flour, sugar, and vanilla powder in a large bowl; make a well in the center. Pour milk, egg, melted butter, and rum flavoring into the well; mix until smooth. Fold in banana slices until evenly coated.
2. 2 Heat oil in a wok or deep fryer to 375 degrees F (190 degrees C).
3. 3 Drop banana mixture by tablespoon into hot oil. Fry in hot oil until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil and drain them on paper towels. Serve hot.

By Unieng

Ingredients

• ✓ milk
• garlic
• onion
• ginger root
• curry powder
• water
• olive oil
• yogurt
• coconut milk
• water
• potato
• chicken
• salt

Instructions

1. 1 In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
2. 2 Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
3. 3 Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
4. 4 Season with salt to taste and simmer for another 2 minutes; the curry is ready!

By Siti Ezzeldin

Ingredients

• ✓ milk
• egg
• vegetable oil
• water
• all-purpose flour
• active dry yeast
• salt
• ground pork
• soy sauce
• sugar
• oyster sauce
• cornstarch
• black pepper
• vegetable oil
• onion
• garlic
• star anise
• water

Instructions

1. 1 Make dough: Heat milk in a microwave-safe container in the microwave until lukewarm but not scalding, 15 to 30 seconds. Pour lukewarm milk into a large bowl. Add eggs, oil, and water; mix well.
2. 2 Mix together flour, yeast, and salt in a medium bowl. Stir into milk mixture until fully incorporated. Cover the bowl and let rest for 15 minutes.
3. 3 Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding flour as needed if too sticky, about 5 minutes. Shape dough into a smooth ball by tucking folded ends under. Place into a clean bowl, cover, and let rise in a warm area until doubled in size, 1 to 1 1/2 hours.
4. 4 Meanwhile, prepare filling: Place pork in a bowl with soy sauce, sugar, oyster sauce, cornstarch, and pepper. Mix well to combine.
5. 5 Heat oil in a large skillet over medium heat. Cook and stir onion, garlic, and star anise in hot oil for 2 minutes. Add ground pork mixture; cook and stir until browned and crumbly, 4 to 5 minutes. Pour in water; reduce heat and let simmer, scraping the bottom of the pan occasionally until mixture is glazed but not soupy, about 10 minutes. Transfer filling to a bowl and refrigerate until dough is ready.
6. 6 Preheat the oven to 100 degrees F (37 degrees C). Line a large baking sheet with parchment paper.
7. 7 Portion dough into golf ball-sized pieces, about 2-inches in diameter. Arrange on the prepared baking pan with 1 to 2 inches between them. Flatten dough balls using your hand to 1/4-inch thickness or slightly larger than the palm of your hand. Put 1 tablespoon filling in the dough centers. Gather edges of dough at the top; twist and pinch to seal. Place each bun back on the prepared baking sheet.
8. 8 Turn off the oven once it has reached temperature. Transfer buns on the baking sheet to the warm oven and let buns rest until doubled in size, about 30 minutes.
9. 9 Preheat the oven to 325 degrees F (165 degrees C), leaving buns inside. Bake buns until bottoms are lightly browned, 12 to 15 minutes.

By AvelaineS

Ingredients

• ✓ milk
• violet food coloring
• butter
• white sugar
• evaporated milk
• macapuno
• blue food coloring
• red food color
• sugar
• cream of tartar
• egg white
• vegetable oil
• corn syrup
• egg yolk
• vanilla extract
• ube
• salt
• baking powder
• cake flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line the bottom of three 9-inch round pans with parchment paper, but do not grease.
2. 2 Make the ube cake: Mix flour, baking powder, and salt together in a large bowl; set aside. Place grated ube in a large bowl. Combine 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in egg yolks, corn syrup, and oil. Beat in flour mixture until smooth; set aside.
3. 3 Combine egg whites and cream of tartar in a large bowl; beat with an electric mixer until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from the pans. Spread coconut preserves onto the cooled cake layers; stack layers on a cake stand or serving plate.
5. 5 Make the buttercream: Combine evaporated milk and 3/4 cup sugar; set aside. Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Beat in food coloring, one drop at a time, until the desired tint is achieved. Frost top and sides of cake with buttercream.

By Jackie

Ingredients

• ✓ milk
• espresso coffee

Instructions

1. 1 Gather the ingredients.
2. 2 Heat milk in a saucepan set over medium-low heat. Whisk briskly with a wire whisk to create foam.
3. 3 Brew espresso and pour into four cups. Pour in milk, holding back the foam with a spoon. Spoon foam over the top.

By Mary G Cadwell

Ingredients

• ✓ milk
• yogurt

Instructions

1. 1 Turn a self-cleaning oven on for 10 minutes at the lowest temperature, about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls, about 50 minutes.
2. 2 Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 185 degrees F (85 degrees C), about 15 minutes. Let cool to 115 degrees F (46 degrees C).
3. 3 Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids.
4. 4 Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened, about 2 hours. Store in the refrigerator for up to 10 days.

By Melanie Tayler

Ingredients

• ✓ milk
• yogurt

Instructions

1. 1 Pour milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce the heat and simmer for about 10 minutes; do not let it boil over.
2. 2 Remove from the heat and let sit until you can leave your finger dipped into the milk for 10 to 15 seconds without it burning, 30 to 60 minutes. Pour in yogurt; there's no need to stir.
3. 3 Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Then transfer to the refrigerator to allow the yogurt to continue to thicken.

By ParsiCook

Ingredients

• ✓ milk
• white vinegar

Instructions

1. 1 Mix milk and vinegar together in a measuring cup or bowl; let sit until thickened, about 5 minutes.

By lightpinkpony

Ingredients

• ✓ milk
• buttermilk

Instructions

1. 1 Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
2. 2 Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.

By Darin R Molnar

Ingredients

• ✓ milk
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk into a bowl and add lemon juice.
3. 3 Stir to combine. Let sit for 5 minutes. Use immediately.

By noubeh

Ingredients

• ✓ milk
• lemon juice

Instructions

1. 1 Stir milk and lemon juice together in a bowl; let sit for 5 minutes.

By Tigerlilly

Ingredients

• ✓ milk
• bread
• white sugar

Instructions

1. 1 Pour milk into a saucepan and bring to a boil over medium-high heat, stirring constantly. Once milk boils, remove from heat.
2. 2 Toast bread and place each slice in its own bowl, large enough so the bread can lay flat. Sprinkle toast with sugar and pour warm milk over the bread. Serve.

By Snoopy498

Ingredients

• ✓ milk
• yogurt
• vanilla extract

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
2. 2 Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
3. 3 Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.

By Fioa

Ingredients

• ✓ milk
• white sugar
• chocolate syrup

Instructions

1. 1 Stir milk and sugar together in a microwave-safe glass or mug. Microwave until hot, about 2 minutes. Stir in chocolate syrup until completely incorporated.

By Zoe

Ingredients

• ✓ milk
• banana

Instructions

1. 1 Mix banana and milk together in a cup or bowl until desired consistency is reached.

By Graciebelle

Ingredients

• ✓ milk
• strawberry
• avocado

Instructions

1. 1 Combine milk, strawberries, and avocado in a blender; blend until smooth, about 1 minute.

By Edrury1278

Ingredients

• ✓ milk
• maple syrup
• cocoa powder

Instructions

1. 1 Bring milk to a boil in a small saucepan. Add maple syrup and cocoa powder, stirring occasionally, until completely dissolved.

By luckycharm416

Ingredients

• ✓ milk
• nonfat dry milk powder
• kefir

Instructions

1. 1 Preheat a yogurt maker or slow cooker on Low according to manufacturer's instructions.
2. 2 Whisk milk and nonfat dry milk together in a saucepan over medium heat until almost boiling, about 4 minutes. Cool until lukewarm (100 to 110 degrees F/38 to 45 degrees C).
3. 3 Gently stir kefir into milk mixture until just combined; pour into yogurt containers or jars with airtight lids. Add to yogurt maker or slow cooker.
4. 4 Cook on Low until desired level of tartness and consistency is reached, 4 to 10 hours. Chill yogurt in the refrigerator at least 2 hours before serving.

By Amber D Marcu

Ingredients

• ✓ milk
• chocolate covered peanut butter cup
• chocolate ice cream

Instructions

1. 1 In a blender, combine milk, peanut butter cup and ice cream. Blend until smooth.

By Janice

Ingredients

• ✓ milk
• strawberry
• strawberry syrup

Instructions

1. 1 Combine milk, strawberries, and syrup in a blender cup and blend until smooth.

By Yoly

Ingredients

• ✓ milk
• coffee
• sucralose sweetener

Instructions

1. 1 Mix milk, coffee, and sweetener together in a glass until sweetener is dissolved.

By marko1995

Ingredients

• ✓ milk
• banana
• granulated sugar substitute

Instructions

1. 1 Blend milk, bananas, and sugar substitute in a blender or food processor until smooth.

By M131984

Ingredients

• ✓ milk
• milk powder
• plain yogurt

Instructions

1. 1 Place a large pot on the stovetop and place sterile 5 half-pint canning jars inside. Fill with enough water so that the jars are immersed up to their necks. Set the burner to low heat. The goal is to be able to maintain a consistent temperature between 110 degrees F and 115 degrees F (45 degrees C) for 4 to 6 hours. Check the temperature using a candy or meat thermometer periodically.
2. 2 Meanwhile, pour the milk and dry milk into a large saucepan. Stir to dissolve the powder and set over medium heat. Heat until just steaming; your thermometer should read 180 degrees F (82 degrees C). Remove from the heat and place the pan so the bottom is sitting in a bowl of ice water. Cool until the temperature has dropped to 115 degrees F (45 degrees C).
3. 3 When it reaches the temperature, remove it from the heat and stir about 1 cup of the milk into the plain yogurt until thoroughly blended. Stir this mixture back into the pan of milk.
4. 4 Pour the milk mixture into warm glass jars to within 1/2 inch of the rims. Set in the warm water bath. The water level should be up to the level of the yogurt in the jars. Cook uncovered and be sure to maintain the temperature at 110 to 115 degrees F (45 degrees C) for 4 to 6 hours. I like to do 6. Do not stir or poke the yogurt at all during this time - even if you are tempted! Doing this may cause it to become watery.
5. 5 When the time is about up, you can check the yogurt by pressing gently on the top or tipping the jars to see if it is set. It is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Seal with clean lids and rings. They should be good to keep in the refrigerator for 1 to 2 weeks.
6. 6 Be sure to save a little extra out as a starter for the next batch. Over time your homemade yogurt will start to lose it's potency as starter (like making a copy of a copy of a copy), so every fourth or fifth batch you may want to use store-bought yogurt as starter. Just make sure it says ''live active cultures'' on the container. Good luck!

By Naomi Witzke

Ingredients

• ✓ milk
• chocolate syrup
• seltzer water

Instructions

1. 1 Pour milk and chocolate syrup into a glass. Stir until well combined. Slowly add seltzer and watch it foam.

By Yoly

Ingredients

• ✓ milk
• flavored syrup
• espresso

Instructions

1. 1 Pour milk into a steaming pitcher and heat to 145 to 165 degrees F (65 to 70 degrees C) using the steaming wand. Pour flavored syrup into a large coffee mug. Add espresso, then pour in steamed milk, using a spoon to hold back the foam. Spoon foam over the top.

By Mackenzie