BraveTart: Sweetened Condensed Milk
- 32 ounces milk, any percentage will do (4 cups; 910g)
- 6 ounces heavy cream (3/4 cup; 170g)
- 7 ounces plain or toasted sugar (1 cup; 195g)
- 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- Aromatics such as a vanilla bean, split lengthways, or cinnamon stick (optional)
- 1. Combine milk, cream, sugar, salt, and vanilla bean or cinnamon (if using) in a 5-quart stainless steel saucier. If you have a scale, weigh the pot and ingredients together so you can digitally track the reduction. Place over medium heat, stirring occasionally with a heat resistant spatula, until the milk begins to simmer, about 12 minutes.
- 2. Continue simmering an additional 30 minutes, scraping continuously to prevent a milky buildup from forming around the sides. When the thickened milk-syrup suddenly turns foamy, it’s almost done. Keep cooking and stirring until the foam subsides and the dairy has condensed to exactly 2 cups or 19 ounces. If using a scale, the pot will weigh 26 ounces less than when you started.
- 3. Troubleshooting: Should the dairy reduce too far, top it off with enough milk to reach 2-cups or 19-ounces, then remove aromatics and blitz with an immersion blender to emulsify.
- 4. Pour into an airtight container, seal to prevent evaporation, and refrigerate until needed, up to 1 month. To mimic the consistency of canned milk, bring to room temperature before use.
