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Photo by Roberto Caruso
Who knew you could make this rich, creamy treat in just seconds flat? And trust us - everything from coffee to cake will taste so much better!
1 cup skim milk powder
2/3 cup granulated sugar
3 tbsp unsalted butter, at room temperature
1/2 tsp vanilla
1/3 cup boiling water
Combine all ingredients in a blender. Cover with lid, then whirl until very smooth, 1 to 2 min. If condensed milk is too thick, add more hot water, 1 tbsp at a time, until desired consistency is reached (think caramel sauce).
Calories 67, Protein 2g, Carbohydrates 11g, Fat 2g, Sodium 24mg.
Three variations to suit every taste Coffee Add 1 tsp instant espresso with water. Continue with recipe. Chocolate Increase water to 1/2 cup. Add 2 tbsp unsweetened cocoa powder with water. Continue with recipe. Dairy-Free Coconut Omit butter and vanilla. Replace skim milk powder with coconut milk powder. Continue with recipe. Shopping Tip: Coconut milk powder is available at most grocery stores in the baking or ethnic foods aisle
Vietnamese Iced-Milk Cubes Stir equal part water with original, Coffee or DairyFree Coconut Condensed Milk in a measuring cup until combined. Fill an ice cube tray with mixture. Freeze until firm, then pop out and store in freezer bags. Use in iced coffee or tea. Macaroons Stir 1 cup unsweetened desiccated coconut with 1/2 cup original or Dairy-Free Coconut condensed milk in a bowl. Scoop out 2 tbsp of mixture and roll into a ball. Place on a parchment-lined baking sheet. Repeat. Bake in a 350F oven until lightly golden, 10 to 12 min. Macaroons will be soft. Transfer to a rack to cool completely and firm up. Chocolate Mousse Beat 1 cup 35% cream in a large bowl with an electric mixer until stiff peaks form when beaters are lifted. Fold in 1 cup Chocolate Condensed Milk. Scoop into individual bowls. Refrigerate, covered, for at least 4 hours or overnight. Serve with fresh strawberries and chocolate curls.