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Pastillas de Leche
Dessert Southeast Asian

Pastillas de Leche

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Pour sweetened condensed milk into a bowl; sift powdered milk into condensed milk. Mix thoroughly with a spatula; let sit 8 to 10 minutes.
  2. 2 Pour sugar onto a plate. Shape milk mixture into small logs; roll in sugar. Individually wrap sugared logs in plastic wrap.

By My Style Recipe by Malou

Vietnamese Iced Coffee
Drink Southeast Asian

Vietnamese Iced Coffee

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Brew water with coffee using your preferred method to make coffee.
  3. 3 Spoon 2 tablespoons sweetened condensed milk into each of 4 coffee cups.
  4. 4 Pour 1 cup fresh hot coffee into each cup and stir to dissolve the milk.
  5. 5 Serve cups of coffee along with 4 tall glasses filled with 4 ice cubes each and a long-handled spoon.
  6. 6 Pour hot coffee over ice cubes and stir briskly with the long-handled spoon to chill the coffee.

By Joseph and Joyanna

Purple Yam Jam
Dessert Southeast Asian

Purple Yam Jam

4.9

Prep
5 min
Cook
80 min
Total
115 min

Instructions

  1. 1 Bring a large pot of water to a boil. Cook yam in the boiling water until tender, about 30 minutes. Drain and cool until easily handled. Peel and thinly grate the flesh.
  2. 2 Melt butter in a wok over medium heat. Stir in condensed milk and vanilla extract. Add grated purple yam. Reduce heat to low and cook, stirring constantly, until mixture is sticky but not dry, about 30 minutes. Pour in evaporated milk; cook and stir for 15 minutes. Remove from heat.
  3. 3 Transfer yam mixture to a container and cool to room temperature, about 30 minutes. Chill before serving.

By Jasmin Monteclar

Cassava Cake
Dessert Southeast Asian

Cassava Cake

4.4

Prep
20 min
Cook
65 min
Total
145 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Stir yuca, coconut milk, condensed milk, evaporated milk, and eggs together in a bowl until thoroughly combined.
  3. 3 Pour into a 2-quart baking dish.
  4. 4 Bake in the preheated oven until set, about 1 hour. Turn the broiler on and bake until top of cake is browned, 2 to 3 minutes. Cool completely in the refrigerator before serving, about 1 hour.

By lola

Buko (Young Coconut) Pie
Dessert Southeast Asian

Buko (Young Coconut) Pie

4.8

Prep
20 min
Cook
60 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place chopped coconut into a large bowl; stir in evaporated milk, condensed milk, beaten eggs, sugar, and salt. Pour mixture into a round 3-quart baking dish. Place the baking dish into a large roasting pan. Fill the pan with water to about halfway up the sides of the baking dish.
  3. 3 Carefully place the pan into the preheated oven; bake until a toothpick inserted into the center comes out clean, about 60 minutes. Let cool for at least 30 minutes before serving.

By lola

Leche Flan
Dessert Southeast Asian

Leche Flan

5.0

Prep
10 min
Cook
70 min
Total
380 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine sugar and water in a medium saucepan over medium-high heat. Bring to a boil without stirring to avoid the mixture crystallizing. Continue to boil, swirling the pan occasionally, until sugar syrup begins to brown, 7 to 10 minutes. Reduce the heat to medium low and watch the color.
  3. 3 Once the caramel is a deep brown, 2 to 3 minutes, immediately pour it into a 10-inch flan mold. Carefully tilt the mold to make sure the whole bottom surface is covered.
  4. 4 Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming; strain batter.
  5. 5 Place a roasting pan large enough to hold the flan mold on the oven rack. Fold two 32-inch long sheets of foil lengthwise in quarters to make strips. Cross the strips and place the flan mold in the roasting pan, with the ends of the strips extending over the edges of the roasting pan. Crimp ends slightly to keep them in place.
  6. 6 Slowly pour the custard mixture into the caramel-lined flan mold.
  7. 7 Add enough hot water to the roasting pan to come halfway up the side of the mold. Cover the roasting pan with aluminum foil.
  8. 8 Bake in the preheated oven until firm and a knife inserted near the center comes out clean, about 1 hour. Carefully remove the roasting pan from the oven. Carefully remove the flan mold from the roasting pan using the foil strips. Let cool on a wire rack, about 1 hour. Cover and chill in the refrigerator until completely cool, at least 4 hours or overnight.
  9. 9 Run a paring knife around the edges of the flan. Cover the mold with a rimmed platter and carefully flip it over to release the flan from the mold for serving. Scrape any excess caramel from the mold over the flan.

By Hannah

Ube Halaya
Dessert Southeast Asian

Ube Halaya

Prep
20 min
Cook
45 min
Total
115 min

Instructions

  1. 1 Place yams into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until safe to handle, about 20 minutes. Grate yams into the pot.
  2. 2 Add coconut milk, sweetened condensed milk, brown sugar, evaporated milk, butter, and vanilla extract to the pot over low heat. Cook, stirring constantly, until thick and sticky, about 20 minutes; mixture should be able to drop into room-temperature water and form a small ball when done.
  3. 3 Transfer mixture into greased molds and chill until set, about 30 minutes.

By papaj1952

Durian Puree Cheesecake
Dessert Southeast Asian

Durian Puree Cheesecake

4.8

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (170 degrees C).
  2. 2 If not using canned or frozen durian purée, cut into husk of durian fruit and remove one segment of pulpy inner flesh. Place in a bowl and use a fork to mash flesh. Reserve 1/4 cup.
  3. 3 Beat cream cheese until fluffy. Add condensed milk and continue beating until smooth. Beat in puréed durian, eggs, sour cream, vanilla extract, and durian or banana extract. Pour batter into prepared graham cracker crust.
  4. 4 Bake 1 hour or until filling is set and edges are lightly browned. Serve warm or chill overnight in the refrigerator.

By wongster

Chewy Coconut Bibingka (Filipino Rice Cake)
Dessert Southeast Asian

Chewy Coconut Bibingka (Filipino Rice Cake)

4.4

Prep
15 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
  2. 2 Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
  4. 4 Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.

By MattOlay V-H

Chinky's Bibingka
Snack Southeast Asian

Chinky's Bibingka

4.5

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 NOTE: Cassava, also known as Manioc, tapioca or yucca, can be found in Filipino or Latin American food stores. Usually sold frozen and grated. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.
  2. 2 Pour batter into a 9x5 inch loaf pan and bake at 350 degrees F (175 C) for 30-35 minutes or until done.
  3. 3 To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.

By Chinky Viola

Dulce de Leche con Leche Condensada
Dessert Latin American

Dulce de Leche con Leche Condensada

4.8

Prep
5 min
Cook
185 min
Total
220 min

Instructions

  1. 1 Place can of sweetened condensed milk in a saucepan. Pour in enough water to come halfway up the sides of the can; bring to a boil. Reduce heat to medium; cover and cook, adding more water as needed, about 3 hours.
  2. 2 Transfer can to a bowl of ice water using tongs. Let cool completely before opening, at least 30 minutes.

By Fioa

Sweetened Condensed Milk Caramel
Dessert American

Sweetened Condensed Milk Caramel

4.5

Prep
Cook
180 min
Total
180 min

Instructions

  1. 1 Place unopened can of sweetened condensed milk in a large pot; fill pot with water to cover. Simmer gently for 3 hours, adding hot water as needed to keep the can fully submerged at all times to prevent bursting. Remove can from water with tongs; allow to cool completely before opening to prevent splattering.

By Lorri

Sous Vide Dulce de Leche
Dessert American

Sous Vide Dulce de Leche

4.5

Prep
5 min
Cook
840 min
Total
905 min

Instructions

  1. 1 Set a sous vide precision cooker to 185 degrees F (85 degrees C) according to manufacturer's directions.
  2. 2 Pour sweetened condensed milk into the jar and seal. Immerse in the water bath for 14 hours.
  3. 3 Cool in the refrigerator for 1 hour before serving.

By declan manderscheid

How to Make Dulce de Leche
Dessert Mexican

How to Make Dulce de Leche

4.5

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Make 2 small holes (the size of a finishing nail) on top of can of sweetened condensed milk on opposite sides using a bottle opener.
  2. 2 Place can into a small saucepan; pour water to reach high up sides of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can until it turns light to medium brown and becomes thicker, 3 to 4 hours. Add more water to the saucepan as it evaporates to maintain the level.
  3. 3 Remove lid from can; transfer dulce de leche to a bowl. Whisk to break up any lumps and to incorporate thicker caramel from bottom into rest of sauce.

By John Mitzewich

Caramel Liqueur
Drink

Caramel Liqueur

4.4

Prep
5 min
Cook
240 min
Total
280 min

Instructions

  1. 1 Remove the labels from the cans of milk. Place the cans into a large saucepan, and cover with a few inches of water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 4 hours. Keep an eye on the water level, and add water as needed to keep at least an inch of water above the cans. After the cans have boiled for 4 hours, remove from the boiling water and set aside to cool for 35 minutes.
  2. 2 Open the cans and scrape the browned milk into a bowl, whisk in the spiced rum until smooth, then pour into a bottle with a top. The liqueur will keep for several months in the refrigerator.

By Stephanie P

Caramel in a Can (Dulce de Leche)
Dessert Latin American

Caramel in a Can (Dulce de Leche)

4.9

Prep
5 min
Cook
210 min
Total
240 min

Instructions

  1. 1 Remove label from the can of condensed milk. Place unopened can in a 3 1/2- to 4 1/2-quart slow cooker. Pour water into the slow cooker until the can is completely covered with water. Put lid on the slow cooker.
  2. 2 Cook on High for 3 1/2 to 4 1/2 hours, making sure the can is always covered with water. Remove the hot can with tongs; allow to cool until safe to handle, at least 25 minutes. Do not attempt to open the can while it's still hot, as the hot dulce de leche may spit out because of the pressure inside the can.
  3. 3 Open the can and pour contents into a lidded bowl. Stir in vanilla extract.

By Chef Bradly

Rich Hot Fudge Sauce
Dessert

Rich Hot Fudge Sauce

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat sweetened condensed milk and chocolate in a heavy saucepan over medium-low heat until chocolate is melted, stirring often, about 5 minutes. Remove from heat. Add butter and stir until melted, about 5 minutes more.

By sugarbean

2-Ingredient Strawberry Sorbet
Dessert American

2-Ingredient Strawberry Sorbet

5.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Combine strawberries and condensed milk in a high-powered blender (such as Vitamix); blend, stopping occasionally to scrape down sides of the blender with a spatula, until completely smooth.
  2. 2 Transfer to a freezer-safe container; freeze for 2 hours.

By Eysa H

2-Ingredient Ice Cream
Dessert American

2-Ingredient Ice Cream

4.7

Prep
10 min
Cook
Total
370 min

Instructions

  1. 1 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; add condensed milk and beat until thick and well combined.
  2. 2 Transfer mixture to a shallow container and cover with plastic wrap; freeze until solid, about 6 hours.

By Spetia

3-Minute Fudge
Dessert American

3-Minute Fudge

4.5

Prep
5 min
Cook
3 min
Total
188 min

Instructions

  1. 1 Grease an 8x8-inch square baking dish with butter.
  2. 2 Place sweetened condensed milk, chocolate chips, and baking chocolate in a microwave-safe dish; cook in microwave on low power until chocolate has melted, about 3 minutes. Beat with an electric mixer until smooth, about 1 minute.
  3. 3 Pour fudge into the prepared baking dish; let stand until set, 3 to 4 hours. Cut into squares to serve.

By all_for_fun101

Amaretto Coffee Creamer
Drink

Amaretto Coffee Creamer

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine condensed milk, nonfat milk, almond extract, and cinnamon in a glass Mason jar; cover and shake well. Store in the refrigerator for up to 2 weeks. Shake before using, as condensed milk will settle to the bottom.

By Summer Davis

Caramel Pie
Dessert American

Caramel Pie

4.5

Prep
10 min
Cook
245 min
Total
435 min

Instructions

  1. 1 Remove the label from the condensed milk can. Place the can into a large pot and add enough water to cover by 2 to 3 inches. Bring to a boil over high heat. Reduce the heat to medium-high and boil for 4 hours, adding water as necessary to keep the can fully covered.
  2. 2 Use tongs to remove the can from the pot and let cool for about 1 hour. Carefully open the can and pour caramel into graham cracker crust. Refrigerate until caramel is firm, 2 to 4 hours. Top with whipped topping before serving.

By Patti Hood