Dangerous pie, but sweet

I finally buckled to peer pressure and boiled a can of sweetened condensed milk.  For 3 1/2 hours. It didn’t explode, and contents (dulce de leche) supported the weight of a spoon.  In fact, substance was so solid that I could easily pick up the can with the spoon and swing it around (nobody was looking).  You can do anything with the product, of course — eat it plain, spread it on toast, use as dip for apples, etc.  Per recommendations online, I decided to mix it with sliced bananas and pour into a pre-baked pie shell.  Pure heaven.  I used Longevity Brand sweetened condensed milk because of the name and label art, both of which suggest the contents are healthy and that I will live a long time if I consume it regularly.  I normally add it to espresso shots when I need a sugar and caffeine jolt, but I’d heard about the boiled can trick for years and thought I’d give it a try. You should, too.

Boiling a can of sweetened condensed milk. Total time was 3 1/2 hours.  During this time the Maillard reaction was going strong, causing the milk to congeal and brown.

Spoon sticking out of a can of sweetened condensed milk that had been boiled for 3 1/2 hours.  Maillard reaction causes the browning and the shift in taste, resulting in a dulce de leche that is good with a spoon (shown) or on just about anything else.

Bananas and sweetened condensed milk pie.  Milk was boiled for 3 1/2 to produce a caramel.  Not shown is the next layer of bananas that I placed on top.  I think 4 bananas per pie is about right, and the under layer has just two.

About Colin Purrington

XY • 5' 10 1/2" • photographytwittertumblremail me
This entry was posted in Food, Photography, Science and tagged , , , , , , , , , , . Bookmark the permalink.

Leave a Reply