Sweetened condensed milk (SCM) has lots of uses beyond key lime pie and Thai iced tea. And while it’s high in sugar, at least it’s natural (ingredients are just milk and sugar, with no additives or preservatives). And even the low-fat and fat-free versions taste pretty rich. Note that SCM is often much cheaper in Latino or Vietnamese markets. Here are some ingriguing uses for this stuff:
SCM is used in Vietnamese-style coffee, but a heaping teaspoonful in your standard American cup is a superior alternative to anything else when you’ve run out of milk (rworange).
A spoonful of SCM takes oatmeal to an amazing level; add raisins and cinnamon and it’s almost like eating rice pudding.
A little SCM is terrific poured over stewed fruits, such as rhubarb.
Crushed ice, lime juice, and SCM served in a tall glass with a spoon makes a great creamy citrus drink (petradish).
Mix SCM with lemon, lime, or orange juice and zest to taste and and freeze in popsicle molds to make creamy frozen citrus bars.
Candy recommends a recipe for chocolate natillas (rich pudding made with SCM); she recommends using a very dark chocolate. See the recipe.
Use SCM to make homemade dulce de leche. (recipe)
Nestle has a SCM brand aimed at the Latino market called La Lechera, and recently introduced a flip-top plastic squeeze bottle version that makes it easy to use just a spoonful and store the rest safely in the fridge. If you store it upside-down, the SCM is ready to flow, with no drips. Dommy is a convert: “Now that I got my bottle, there is NO going back for me!”
Board Links: Elsie the Cow’s condensed milk is udderly swell