I don’t remember the ice cream. But last week I came accross a foto of the bread rolls made with condensed milk (I have a foto-collection of food I made so when I don’t know what to cook I can scroll through it and be reminded of long forgotten meals).
That bread roll looked amazing, I was well impressed (by myself ) but I never made it again so I guess the look of it was the only thing that impressed me.
edit: And I remember the discussion what is what in Switzerland about condensed milk and evaporated milk. And here we go again
Inspired by Edot I looked for recipes on pumpkin flan and found this:
Ingredients
1 cup and 2 tablespoons of sugar divided
2 tablespoon water
½ teaspoon of cinnamon 1 can of evaporated milk 1 can of condensed milk
5 eggs
4 oz of cream cheese softened and cubed
¾ or 1 cup of pumpkin puree
⅛ teaspoon of salt
1 teaspoon of pumpkin spice
½ teaspoon of vanilla
I need both, roflmao. So can one of you who became a Migros-Chind over the years tell me what I’m supposed to buy? One of them is ‘Kondensmilch’, that’s clear but what the heck is the other? And is it sweetened Kondensmilch or not?
edit 2 (yes I wanna know this once and for all):
According to this the only difference is the sugar? Seriously? Then why not just call it sweetened (condensed) and unsweetened (evaporated) like around here?
So, American cooks and cookesses ( ) is that all the difference? Can we solve this year-long-pending (all the way back to EF) mystery once and for all?
Which brings me back to not liking to cook with so much condensed/evaporated milk. Edot, does your recipe contain that much of it too?
For the most part, condensed milk here comes in a tube and is sweetened. Evaporated milk comes in a can (at least in coop) and is unsweetened.
The condensed milk from coop, Aldi and TopCc is in a blue tube, weighing 300g. Not sure about Migros package.
Evaporated milk is in a can from coop, I think 411 grams.
One ounce is 28.35 grams, so I just used 28 grams and my scale decided to crap out on me, so I winged it, as it were.
So you need a bit less than one can of evaporated milk and about 1.5 tubes of condensed. I ended up using a the whole can of evaporated and maybe 1.3 tubes of condensed. It was a little less sweet, but flan has burnt sugar on the top.
I cooked mine in a cake pan (not spring form) and put a pot lid on top. And made a water bath. Mine was a little underdone in the center so collapsed when I cut it. It was delicious anyway.
Thanks, edot. In looking at flan recipes for my recent interest, I’ve seen several recipes for flans that do not use a water bath (bain marie), but just bake them in muffin pans or the like as a shortcut. Water is the only way to get the tender, delicate texture of a proper flan. This looks like a good recipe. So the evaporated is 340g, and the condensed is almost 400g (390-something–close enough for government work).
Thank you Edot. I will definitely try this and if it works go through all the possible - and impossible (herbs flan? Just kidding or am I?) - flavours.
Yes the condensed milk comes in the same tube everywhere here, I think there is only one supplier. The evaporated milk they don’t seem to like selling here, it’s very strange. All of them only offer them in their big shops but I have to go to Grüze anyway so I’ll stock up on it.
Flan being from milk is a given so I’ve come to terms with the condensed/evaporated milk. I’ll probably adapt the recipe to less of the condensed type
@bossybaby I don’t think water baths are a big deal so I won’t bother taking chances there.
Yes but just like the evaporated one only in big Migros now a days.
I just realized something. When I baked the left-over pumpkin pie filling separately last time it was basically the flan thing. Only difference: In the flan is evaporated milk (=more milk) and I didn’t do it in the water bath.
Actually, the wulflingen coop sells cans of evaporated milk. I’m going to check out the big Migros in Rosenberg for condensed and evaporated milk in cans. Squeezing the tube is a giant pain in the ass.
And because I cannot resist acquiring yet another pan, I bought a Flanera (a pan for making flans and puddings) you can use a cake tin and cover it, but I thought why not?
Tell me about it
Rosenberg has both kinds in tins and more than enough for the two of us. I would have thought you visit Migros Seen (a very nice one, I used to go there when I lived that direction a long time ago), they have both kinds in tins as well.
So what do you do with that new gadget of yours? You set it in the waterbath? Is it recommended to cover the flan while in the oven?
Btw. you know you don’t have to phisically go places to check out whether a certain Migros has an item? You search the product, then click on “Verfügbarkeit in Filiale prüfen” which will then let you enter the Migros of your desire. Sorry if I just stated the obvious but maybe you didn’t notice it yet.
Hower the entire thing can be much more useful. It might be overdone for the condensed milk, but use cases like children and tooth paste (in an aluminium tube) are an entirely different game.
You can find a gazillion variations on Aliexpress.
Thanks, Didn’t know Migros had that - never looked for it though either. I might get these for the tomato purrée etc.
The trouble with those aluminium tubes is often not the force needed but when they’re bent they crack somewhere and the tiny hole messes everything up then. So I solved that by not rolling it up - which leaves me with the same size of the tube but most of it flat.
Wonder if this prevents that?
Yes, probably. Denting to cause holes shouldn’t happen, just don’t drop the tube. Plus, once a hole is in the rolled-up part there’s no longer content to escape thru the hole. Still, if bad comes to worse you can roll it up until any hole is no longer an issue.
Tubed mustard and tomato puree are good use cases. Also because standing them upright (using the “entire thing” above) keeps them from them sliding out like they tend to do when laying flat in the cupboard.
Migros also sells another device that crimps a tube from the bottom. Doesn’t wind up but remains flat while all the stuff inside gets pushed up. Imgur: The magic of the Internet
Wow…I use a wooden spoon handle to flatten everything up to the tube spout (nozzle), then cut off the flattened tube and squeeze out the rest from the nozzle, through the cut-off tube.
Was looking for something quick and new for dinner and saw, in the Migros, one of those cooked ham knobs. Small about 500g. So I followed the instructions and reheated it in boiling water in the package for 7 m per 100g. Took it out at let it rest for 10 minutes and extract it from the packaging. Sliced it up, added a mustard (vinegar and olive oil) sauce, mashed potatoes and green beans.
Wasn’t great. The skin was pretty chewy and, without the sauce, it would have been pretty bland.
So what did I do wrong? Or is there another way to cook this thing? They do appear to be vey popular this time of the year and don’t want to just give up on it.
) but I never made it again so I guess the look of it was the only thing that impressed me.
) is that all the difference? Can we solve this year-long-pending (all the way back to EF) mystery once and for all?
