![]() ![]() ![]() Traditional recipes for these ridiculously delicious buns tend to be dense with flour, but here’s a slightly fluffier version for you to try. Maybe the most famous condensed milk based desserts though, are the American key lime pie and modern British creation, banoffee pie.ġ. Coconut and condensed milk rolls (pão doce com coco) It’s also the base for dulce de leche, used widely in South America for cake and biscuit fillings. In Latin America it shows up in sweets such as Brazilian brigadeiros (a confection not unlike chocolate truffles) and torta de bolacha, a baroque arrangement of biscuits, creamy custard, lemon juice and condensed milk. It’s also used as an ingredient in certain desserts across Asia and the subcontinent, and is even slathered on toast for breakfast. It is used in places like Malaysia and Vietnam in coffee, fruit shakes and to sweeten tea. Today, sweetened condensed milk is consumed around the globe and is especially useful in tropical climes, thanks to an almost indefinite shelf life. Troops returning home sang the praises of the stuff and – bingo! – consumer demand was born. Canned foods, including condensed milk, were later used widely as field rations during the American Civil War, as milk in this form was easy to store and transport. ![]() Appert, who used glass jars to preserve food, was answering the call of Napoleon, looking for a way to provide food that wouldn’t spoil for his vast armies. According to Marco Polo, the 13th-century Tatars were doing it, and Nicolas Appert, the French inventor of airtight food preservation, finessed the process in 1820. The concept of condensing milk isn’t a new one. Plenty of sugar (in a ratio of nearly half sugar to milk) gets added along the way. Insanely sweet, gooey and lusciously drippy, nothing inspires an otherwise civilised person to eat straight from a can like sweetened condensed milk does. It’s made by slowly boiling whole milk, which evaporates water and forms a thick, concentrated milky liquid. ![]()
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