- Thu Jul 28, 2005 5:38 pm
#8340
I can't understand why is it that only Chile and Argentina have this REALLY great product. It's simply milk and sugar, boiled together in a casserole, stirring constantly for like an hour. Don't try to do it with this indication so poor, but you can do the following:
- Buy a can of condensated sugarated milk (I don't know if you have that in usa, at least in France they have)
- put the can inside a casserole with water (enough water to cover the can completely)
- cover the casserole and boil for 1.5 hours (if you use a pressure casserole, you need only 45 minutes)
then take the can out, let it cool, and then please try the most fabolous sweet milk in the world (in Chile we call it "manjar" (it's like "delicatessen") and in Argentina it's "dulce de leche" (milk sweet)
you can use it to fill cakes, any pastry actually, you can put it in your bread, make ice cream...it's amazing how no one in USA uses it!!!
Reward: If someone do this business, you could call it after me "Josephine's Milksweet"...or maybe I'll just do it myself
- Buy a can of condensated sugarated milk (I don't know if you have that in usa, at least in France they have)
- put the can inside a casserole with water (enough water to cover the can completely)
- cover the casserole and boil for 1.5 hours (if you use a pressure casserole, you need only 45 minutes)
then take the can out, let it cool, and then please try the most fabolous sweet milk in the world (in Chile we call it "manjar" (it's like "delicatessen") and in Argentina it's "dulce de leche" (milk sweet)
you can use it to fill cakes, any pastry actually, you can put it in your bread, make ice cream...it's amazing how no one in USA uses it!!!
Reward: If someone do this business, you could call it after me "Josephine's Milksweet"...or maybe I'll just do it myself