There’s no denying the allure of sweetened condensed milk, that tin of goodness that tastes more “sweet” than it does “milk”; that creamy, syrupy nectar with its caramel overtones. It’s a critical ingredient to Latin America’s dulce de leche – see Porteño’s milk flan with dulce de leche or our churros recipe with dulce de leche – and various tres leches (three milks) cakes. It works wonders in savoury recipes too, like David Thompson’s Thai grilled pork skewers.
Spiced Fuji apple crumble with dulce de leche ice-cream
Vietnamese coffee ice-creams with salted cashew crumb
Lauren Eldridge’s no-churn passionfruit ice-cream with lime sherbet and blackberries
Monique Fiso’s hokey pokey whoopie pies
Sunda’s buttermilk fried chicken with waffles
Porteño’s milk flan with dulce de leche and whipped cream
Rice pudding with raisins, almonds and coconut syrup
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