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Condensed Milk
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cookpad.japanCondensed Milk
Since I can't ever completely use a whole carton of condensed milk, I make this only when I need it. The basic recipe is [Milk: 100 ml + Sugar: 1 tablespoon]. So if you just remember that the finished amount is half of that ratio, you can make the amount you need whenever you need it.
Cooking instructions
* Step 1
Add the milk and sugar to a pot and stir it together. Since evaporated milk doesn't really absorb sugar, only add regular milk to the pot. Follow the same steps as below.
* Step 2
Turn the heat to medium and occasionally stir as it comes to a boil. When it thickens it will become easier to burn so reduce the heat to low and stir constantly.
* Step 3
You'll know it's done when it has boiled down by about half and becomes very thick...If you boil it just a little bit more, you can enjoy some milk jam.
* Step 4
Place in a sanitized jar and store in the refrigerator. It will be good for 1 week. You can use it with strawberries or on shaved ice.
* Step 5
This "Authentic Chinese-Style Shrimp with Mayonnaise" uses this condensed milk..
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