Have you ever set about to bake something and realized (quite bitterly) that you were missing one simple ingredient? This happened to me over the weekend while attempting to bake a key lime pie. I looked in every cupboard and on every shelf and came up with one can of sweetened condensed milk for a recipe that required two. Luckily, I also pulled out three cans of evaporated milk and I knew that the blog world would not dissapoint me on a good substitution idea.
I found a recipe on the ubiquitous allrecipes.com (of course) and (naturally) had to modify it. I'll give credit to whoever wrote it though, it was a really great idea. In fact, it was so great that I think a little more boiling would turn out a delicious caramel. I didn't boil it into a gooey sticky mess as much as I could have and so I ended up using extra egg yolks to firm up the pie. One of the great benefits to sweetened condensed milk is its thick viscous consistency which can be hard to replicate. I also included a recipe from Paula Deen in case you find yourself with only powdered milk. This gives you an option of using either powdered milk or canned evaporated milk depending on what you have on hand. Hope that these help you out in a time of need!
Homemade Sweetened Condensed Milk (With Evaporated Milk)
1 12-ounce can evaporated milk
1 cup sugar
Whisk together the evaporated milk and sugar in a medium saucepan. Set the burner to medium heat and dissolve the sugar completely. Bring to a boil over medium-high heat and cook, stirring constantly, for about 20-30 minutes or until thickened considerably.
*Makes the equivalent of about 2 14-ounce cans of sweetened condensed milk
Source: Recipe adapted from AllRecipes.com
Homemade Sweetened Condensed Milk (With Milk Powder)
1/3 cup boiling water
4 tbl butter, at room temp
3/4 cup sugar
1/2 tsp pure vanilla extract
1 cup powdered milk (Paula recommends Carnation)
In a large bowl combine the water, butter, sugar, and vanilla. Beat with an electric mixer until smooth. Add powdered milk and blend until thick.
*Makes the equivalent of 1 14-ounce can of sweetened condensed milk.
Source: Recipe from Paula Deen on the Food Network.