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[quackaquacka]

Two separate things:

1. I have half a tin of condensed milk left over (I made a cake). What can I do with it?

2. I need to make chocolate custard. Now the basics are pretty, err, basic, but if anyone has any hints or tips or a really great recipe that would be amazing - the custard will form a base for the dish so it needs to be tasty!


Please and thank you :)



EDIT: Thanks for all the ideas!

Comments

[jadesfire]

I don't know about chocolate custard, but you could make caramel/toffee with the condensed milk. You can either just stick it in a bowl and microwave it, or you can add butter and syrup to it and microwave it. Different recipes disagree about how much to use - there are various suggestions if you Google for it (the one here is the one I use and is fairly good)

You'll need a deep bowl, as it rises up ALOT. It works best if you blast it for a minute or so, then stir, then blast again, then stir agains etc etc. That way, you can control exactly how thick it gets, and can add water if too much evaporates off. Watch out for the steam though! It forms bubbles, which break when you stir it, and I've nearly scalded myself on it a few times.

I use it to make millionaire's shortbread, but you could also make banoffee pie, or just pour it on ice cream.

[acelightning]

Another way to make caramel - or dulce de leche, really - is to pour the condensed milk into a glass pie plate and cover the top with aluminum foil. Place this in a larger pan so that you can have hot water come halfway up the sides of the pie plate, the way you would bake a cheesecake or a pumpkin pie. Bake at 400° F. for 1 to 1 1/2 hours. Carefully remove the pie plate from the water bath, and scrape all the now-thickened caramel out into a small container with a cover, stirring to equalize the texture. This will keep for at least two weeks in the refrigerator, but I've never had dulce de leche last more than a couple of days. You can spread it on toast as you would jam or lemon curd; you can spoon it over ice cream; you can use it as a filling in a layer cake or cake roll; you can use it as a flavoring ingredient in ice cream, cheesecake, or whipped cream. You can also just eat it with a spoon ;-)

When you say "chocolate custard", are you talking about baked cup custards, spoonable "boiled custard" or creme anglaise, or cooked chocolate pudding?

[quackaquacka]

I mean chocolate flavoured custard - I am making a chocolate trifle.

Thank you for the recipe :)

[acelightning]

Ah... you need a chocolate creme anglaise, then... or what my New England ancestors called "boiled custard", only chocolate.

2 cups milk (or half-and-half, or light cream)
5 egg yolks
1/3 cup sugar
pinch salt
2 tablespoons unsweetened cocoa
2 ounces semi-sweet chocolate, chopped (or chocolate chips)
1 teaspoon vanilla extract
(2 tablespoons rum or other compatible liquor, optional)

In the top of a double boiler, blend the sugar, salt, and cocoa. Whisk in the egg yolks until smooth. Scald the milk - that is, heat it until small bubbles just begin to appear around the edges. Remove from heat and stir in the chocolate, stirring until it's all melted and smoothly blended in. Quickly whisk about 1/4 cup of the hot milk into the egg-yolk mixture, working fast so the yolks don't curdle. Then gradually whisk in the rest of the hot milk in a thin stream.

Place the double-boiler bowl over simmering water, making sure the water doesn't touch the bottom of the bowl. Cook the custard, stirring constantly, until it thickens; use a metal spoon, and when the custard is thick enough to leave an even coating on the back of the spoon, it's thick enough. Remove the bowl from the double boiler and stir in the vanilla, and liquor if used. Press a piece of plastic wrap right down against the surface of the custard to prevent it from forming a skin. Chill thoroughly - it will thicken more as it gets cold.

Now if you use chocolate cake (spread with seedless raspberry jam before cutting into cubes) and fresh raspberries with the chocolate custard, and put whipped cream on top... hey, can I come over to your place for dessert? ;-)

[katemonkey]

If you don't want to spend time cooking caramel or dulce de leche, you could also blend the condensed milk with frozen fruit and make a lovely easy ice cream.

(It's particularly great with frozen strawberries and blueberries...)

[janinedog]

I know that Vietnamese iced coffee uses sweetened condensed milk. :)

[leanne]

Make a sauce for your chocolate custard with the condensed milk. You can use a double-boiler if you're paranoid about it scorching. Pour the milk into a small saucepan, bring to a simmer, add a bit of booze (I like amaretto), a bit of sugar, a splash of vanilla, and a pinch of salt, and cook until it's as sweet and thick as you like, adjusting as you go.

[animeshon]

I cheat with chocolate custard and mix low-fat custard with hazelnut chocolate spread (like Nutella). It tastes fabulous and is quick and easy