Easy pastry recipes with sweetened condensed milk

Who can resist a can of good old Milkmaid? Surely we can’t! With a rich heritage of making sweet stories through delicious homemade desserts across households over the years, it’s hard to resist sweetened condensed milk, even on its own.

However, to keep pace with the ever-changing tastes of its discerning consumers, as baking grows in importance with the whole home, Nestlé Milkmaid is taking steps to make home baking more fun for the whole family.

The recipes involve ingredients readily available at home with easy to follow steps.

Mango Baked Yogurt

Ingredients:

Nestlé Milkmaid ½ Box – (200g)

Hung Curd Nestl̩ a + Nourish Р1 cup

Sour cream – 1 cup

Milk (hot) – 3 tbsp

Saffron – A few strands

To garnish – Pistachio

Chopped mango (or any other fresh fruit) – 1 cup

Method:

Soak a few strands of saffron in 2-3 teaspoons of hot milk and keep it aside.

In another bowl mix Milkmaid, crème fraîche and hung curds and give it a good mixture.

Pour it into ramekins and bake in a double boiler in an oven preheated to 180 degrees for 20-25 minutes.

Let it cool completely. Then pour a little saffron milk on top and decorate with fresh mango and pistachio.

Serve it cold or at room temperature.

Rich Milk Cake (Tres Leches)

Rich Milk Cake (Tres Leches) is a favorite cake for milk lovers. He is considered to be from Mexico although there are many disputes about this. Still, its popularity is beyond doubt. Tres Leches means three types of milk. In this recipe we use milk in three different forms, whole milk, evaporated milk and condensed milk. So make sure you don’t skip any of the three when preparing this recipe.

Ingredients:

For the sponge:

Nestlé Milkmaid – ½ cup

Thick yogurt – 3 tbsp

Milk – ½ cup

Oil – ¼ cup

Vanilla flavor -½ tablespoon

Flour – 1 cup

Cornflour – 1 tbsp

Baking powder – ½ tbsp

Baking soda – ½ tbsp

Salt – a pinch

For the Tres Leches mixture:

Milk – 1 cup

Nestlé Milkmaid – ½ cup

Cr̬me frąche Р3 tablespoons

Vanilla flavor – ½ tablespoon

For the icing:

Milkmaid Nestl̩ Р3 tbsp

Hanging curd – 1 cup

Vanilla essence – ¼ tbsp

Method:

For the sponge:

In a bowl take Laitière, the curd, oil and vanilla extract. Using a whisk, whisk until uniform

Sift flour, baking powder, baking soda and salt directly into a bowl of wet ingredients

Mix the dry and wet ingredients. Slowly add the milk little by little to obtain a pouring consistency

Meanwhile, keep the oven to preheat to 180 C and line an 8×8-inch square pan with parchment paper / butter paper. In the absence of butter paper, just grease the mold evenly with butter

Pour the prepared dough into the mold and pat it on the counter

Keep pan in preheated 180c oven for 20 min or until cake passes toothpick test

Take it out of the oven and let it sit in the pan for 10 minutes. Then turn out the cake. Let it cool for another 5 minutes and slowly remove the butter paper, if used. Store it in a tray / plate

For the Tres Leches mixture:

For evaporated milk – Pour 1 cup of milk into a heavy-bottomed saucepan. Stir constantly until boiling. Simmer the milk over low heat, continuing to stir to avoid scalding. When the milk has reduced to half the initial amount, stop simmering. Evaporated milk is ready.

In a bowl, take the prepared evaporated milk, the milk milk and the cream. Add the vanilla essence and whisk.

Using a fork or toothpick, prick the cake. Pour the prepared Tres Leches mixture all over the cake. Now keep it in the fridge for 30 min

For the icing:

Whip the curd suspended with the Milkmaid and the vanilla extract. Take the cake out of the fridge and spread this frosting evenly over the cake.

Our Tres Lixivienne cake is ready. Garnish with seasonal fruit on top. Refrigerate and serve chilled.