Lockdown recipes: Baking Masterclass with sweetened condensed milk

Who can resist a can of good old Milkmaid Surely we cant With a rich legacy of creating sweet stories through delicious homemade dessert across Indian households over the years the sweetened condensed milk is hard to resist even just by itself However keeping pace with the constantly evolving tastes of its savvy consumers as baking gains more prominence with the entire home sheltering Nestle Milkmaid takes steps in to make inhome baking more fun for the entire familyIn collaboration with 1frac12Homebakers Milkmaid will host live sessions by these 7 famous culinary masters on YouTube and Facebook The recipes involve ingredients easily available at home with easy to follow stepsHere are some delicious recipes from its 1frac12Live Baking Masterclass curated to help you bake a smileBaked Mango YogurtBy Chef Bhakti Arora runner up MasterChef Indias Season 4IngredientsNestl1frac12 MILKMAID 1frac12 Tin 200gmHung Curd Nestl1frac12 a Nourish 1 CupFresh cream 1 CupMilk Warm 3 tablespoonsaffron Few strandsFor garnish PistachioChopped mango or any fresh fruits 1 CupMethodSoak few strands of saffron in 23 tsp of warm milk and keep it asideIn another bowl mix Milkmaid fresh cream and hung curd and give it a good mixPour it into ramekins and bake in a water bath in a preheated oven at 180 degrees for 2025 minutesLet it cool down completely Then pour little saffron milk on top and garnish with fresh mango and pistachioServe it cold or at room temperatureRich Milk Cake Tres LechesBy Sonia Gupta Food Blogger and Recipe CreatorRich Milk Cake Tres Leches is an absolute favourite cake of milk lovers It is considered to have originated from Mexico though there are many disputes about the same Still there is no doubt about its popularity Tres Leches mean three types of Milk In this recipe we use milk in three different forms whole milk evaporated milk and condensed milk So ensure you dont skip any of the three while preparing this recipeIngredientsFor SpongeNestle Milkmaid 1frac12 CupThick Dahi 3 tablespoonMilk 1frac12 CupOil 1frac12 CupVanilla Flavour 1frac12 tablespoonFlour 1 CupCornflour 1 tablespoonBaking Powder 1frac12 tablespoonBaking soda 1frac12 tablespoonSalt a pinchFor Tres Leches mixtureMilk 1 CupNestle Milkmaid 1frac12 CupFresh Cream 3 tablespoonVanilla Flavour 1frac12 tablespoonFor FrostingNestle Milkmaid 3 tablespoonHung Curd 1 CupVanilla essence 1frac12 tablespoonMethodFor SpongeIn a bowl take Milkmaid curd oil and vanilla essence Using a whisker whisk till uniform consistencySieve flour baking powder baking soda and salt directly into a bowl of wet ingredientsMix dry and wet ingredients Slowly add milk bit by bit to get pouring consistencyMeanwhile keep the oven for preheating at 180 C and line an 8x8 inches square tin with parchment paperbutter paper In absence of butter paper simply grease the tin evenly with butterPour the prepared batter into the tin and tap it on the counterKeep the tin in the preheated oven at 180 c for 20 min or until cake passes the toothpick testRemove it from the oven and let it rest in the tin for 10 min Then demould the cake Let it cool for another 5 minutes and slowly remove the butter paper if used Keep it in a trayplateFor Tres Leches MixtureFor evaporated milk Pour 1 cup milk in a heavybased saucepan Stir constantly until it comes to a boil Allow the milk to simmer on low flame with continued stirring to avoid any burning Once the milk reduces to half of the initial quantity then stop simmering The evaporated milk is readyIn a bowl take prepared evaporated milk Milkmaid and cream Add vanilla essence and whisk itUsing a fork or toothpick prick the cake Pour the prepared Tres Leches mixture all over the cake Now keep it in the refrigerator for 30 minFor FrostingWhip the hung curd with Milkmaid and vanilla essence Take out the cake from the refrigerator and spread this frosting evenly on the cakeOur Tres leaches cake is ready Garnish with any seasonal fruit on top Refrigerate and serve chilledBanana Toffee VerrineBy Gaurav Wadhwa Master Chocolatier and founder of Theos BakeryIngredientsNestle Milkmaid 400g Do not Open the CanCrispy Biscuit Crumbs 1 cupPowdered Sugar 8 tablespoonMelted Butter 8 tablespoonSmall glasses 6 to 8Solid Butter 3 tablespoonRipe Banana 23Fresh Cream 1 CupGrated Chocolate Optional for garnishing 4 tablespoonMethodMix Biscuit Crumb 5 tablespoons of powdered sugar amp melted butter to make a crumbly mixture You can reduce added sugar if you are using sweeter biscuits for crumbs Keep asideBoil the whole can of Milkmaid as it is without opening the can in boiling water for at least 2 hrs This will make a nice dulce de leche ie caramelized form of MilkmaidTake out of boiling water and rest it for a few hoursIn a nonstick pan take solid butter and prepared dulce de leche and cook together on low flame till all the butter is incorporated and a nice fluidity is achievedWhisk fresh cream in a bowl with 3 tablespoon of powdered sugar over an ice bath until little stiff and sugar dissolves completelyIn each glass sprinkle about 23 tablespoons of the crumbly mixture prepared in Step 1 Add 1 tablespoon of dulce de leche layer on top Now put some sliced banana piecesTop up with crumblier mixture for extra crunch Pour some whisked cream Top up with dulce de layer again Finally garnish with grated chocolate and refrigerate for a few hours and serve chilledCatch up on all the latest Crime National International and Hatke news here Also download the new midday Android and iOS apps to get latest updates MidDay is now on Telegram Click here to join our channel middayinfomedialtd and stay updated with the latest newsThis story has been sourced from a third party syndicated feed agencies Midday accepts no responsibility or liability for its dependability trustworthiness reliability and data of the text Midday managementmiddaycom reserves the sole right to alter delete or remove without notice the content in its absolute discretion for any reason whatsoever