Homemade condensed milk from Cooking with Too Hot Tamales: Recipes & Tips from TV Food's Spiciest Cooking Duo by Susan Feniger and Helene Siegel and Mary Sue Milliken

  • sugar
  • milk

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Notes about this recipe

  • Bloominanglophile on September 15, 2013

    This and the vanilla flan recipe are the exact same recipes as the ones in their book Mesa Mexicana. If you love flan, do try to make theirs with this homemade condensed milk. It won't be as thick as canned sweetened condensed milk, just in case that is what you think your end product should be like. Also, you don't want to reduce this on too high a heat--a little colorization is fine, but it should still be light in color with minimal caramelization of the sugars.

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