[dropcap1]Q. [/dropcap1]What is the recipe where one takes a can of sweetened condensed milk and boils in in water a long while? I have long heard about it, but never understood what it produces, how long to simmer the can, or then what to do with it. It does state on the can,"never heat unopened can." [dropcap1]A. [/dropcap1]The only reason anyone ever did that was to be able to say he or she did. Don't. Let's start with the recipe from the makers of Eagle Brand condensed milk. Note the last words: "Do not heat in can." Baked or boiled cans have been known to explode. I strongly recommend you follow the instructions, which include a very good, easy recipe that will come out better than this boiled-can stuff, with minimal danger or mess. What this allegedly makes is a custard. It isn't, really, because there are no eggs in there. What you wind up with is something like panna cotta, the eggless Italian custard-like dessert. Or dulce de leche, the Latin American sweet-and-caramelized milk deliciousness. Whatever, it is indeed good, and makes an especially nice dessert when served with fresh berries.
