Erika Barber asked for a condensed milk custard made by boiling the can.
I think this is what she had in mind, although I wouldn't call it custard:

Fill a large kettle with water. Drop in one or more cans of sweetened
condensed milk, unopened, making sure the water is at least 2 inches
above the top of the can. Bring the kettle to a boil. Boil for at
least two hours, adding boiling water from another pot so the level of
the water stays well above the top of the can/cans.

Turn off the stove, let the water come to room temperature. Remove cans
gently from the kettle and let them come to room temperature. Open cans
when they are cool.

NOTE: Do not open cans before they have thoroughly cooled because they
will spurt and you will burn yourself badly.

I have seen this called "condensed milk caramel". In Spanish countries
where it is very popular it is called "cajeta".

gloria p


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