Where does childhood go…and why does it take condensed milk with it!
We studied a couple dozen condensed milk recipes, worked our way through and picked the best ones. There were two: with and without xanthan gum. The only difference is that in the first one you bring the condensed milk to the desired texture by adding gum, and in the second one you simply evaporate the excess moisture.
The normal ratio of milk to sugar in condensed milk is 2:1. Erythritol has almost the same sweetness as sugar, but gives a peculiar aftertaste when it is large. Therefore, we put a little less.
Cooking Time 30 min.
Number of servings 10
Ingredients :
Heavy cream 400 ml
Erythritol 120g
Butter 40 g
Vanilla flavoring to taste
Step 1
Put all the ingredients in a saucepan, stir and place over a medium heat.
Bring to the boil, then turn down the heat and simmer for 25-35 minutes, until the liquid has evaporated, and the volume has reduced by about half.
Step 2
Pour the condensed milk into a container and place in the refrigerator. It will thicken as it cools.
Bon appetit!
Energy Value per Serving
Calories from fat 164
Calories 160
Fats: 18.2 g
Carbohydrates: 1.1g
Fiber: 0 g
Assimilable carbohydrates: 1.1 g
Protein: 0.8 g
