Kajikit wrote:
> I put just a little condensed milk into a coconut topping to help bind
> it together... now what should I do with the other half of the can?
> That stuff's too expensive to waste!

I like it in REALLY strong coffee. They drank it that way in Spain.
Also, it makes decent caramel/dulce de leche. Here are the instructions
I got off the internet, because usually I just pressure-cook an unopened
can when I wanna do it.

Oven method; Pour 1 can sweetened condensed milk into 9 inch pie plate.
Cover with foil; place in larger shallow pan. Fill larger pan with hot
water. Bake at 425 degrees for 1 1/2 hours or until thick and caramel
colored. Beat until smooth.

Stovetop Method: Pour 1 can condensed milk into top of double boiler;
place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or
until thick and caramel colored. Beat until smooth.

Microwave Method: Pour 1 can condensed milk into 2 quart glass measure.
cook on 50 % power (medium) for 4 minutes, stirring briskly every 2
minutes until smooth. cook on 30% power (medium-low) 12-18 minutes ot
until very thick and caramel colored, stirring briskly every 2 minutes
until smooth.

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

Serene Vannoy > wrote:

>I like it in REALLY strong coffee. They drank it that way in Spain.
>Also, it makes decent caramel/dulce de leche.

Have you tried goat caramel such as is sold in Mexican grocery
stores? I much prefer it to cow caramel.

(Tangentially, I never encountered strong coffee in Spain.
Every place I went to used an espresso machine that
was adjusted to produce a really weak stream of coffee...)

Steve

Steve Pope wrote:
> Serene Vannoy > wrote:
>
>> I like it in REALLY strong coffee. They drank it that way in Spain.
>> Also, it makes decent caramel/dulce de leche.
>
> Have you tried goat caramel such as is sold in Mexican grocery
> stores?

Sure. I like it, but goat's milk has an aftertaste that isn't entirely
pleasant to me. Not *unpleasant*, exactly...

> I much prefer it to cow caramel.
>
> (Tangentially, I never encountered strong coffee in Spain.

The last time I was in Spain was 1978. Things may have changed a tad. ;-)

Serene
--
"Basic principles of the Universe, oo. Do tell. Quantum mechanics?"
"You cannot know simultaneously where you are in a relationship *and*
how fast it is going." - Piglet and Rob Wynne, on alt.polyamory

On Wed, 10 Feb 2010 13:17:01 -0800, Serene Vannoy
> wrote:

>Also, it makes decent caramel/dulce de leche. Here are the instructions
>I got off the internet, because usually I just pressure-cook an unopened
>can when I wanna do it.

One more method -- pour the condensed milk into a crockpot. Cook it
on low until the milk is thick and caramellized.

Tara

Serene Vannoy wrote:
> Kajikit wrote:
>
>> I put just a little condensed milk into a coconut topping to help bind
>> it together... now what should I do with the other half of the can?
>> That stuff's too expensive to waste!
>
> I like it in REALLY strong coffee. They drank it that way in Spain.

Adding sweetened condensed milk to strong coffee or strong tea is a
simple version of Thai iced coffee or tea. I've tried it with
unsweetened evaporated milk and it's wonderful.