On the bright side, condensed milk can add a rich, velvety texture to your recipes, and it's a great way to intensify the flavor of your desserts. Plus, it's super convenient to use, since you don't have to worry about measuring out milk and sugar separately. But, on the not-so-bright side, it can be overwhelmingly sweet and can alter the flavor profile of your dish in unexpected ways.
So, when can you use condensed milk instead of regular milk? Well, it's generally okay to use it in baked goods, like cakes and cookies, where the sweetness and richness of the condensed milk will be balanced out by other ingredients. But, if you're making something like pancakes or waffles, you might want to stick with regular milk, unless you want your breakfast to be super sweet and decadent.
In some cases, condensed milk can even be a game-changer in savory dishes, like soups and sauces, where its rich, creamy texture can add depth and complexity. But, you have to be careful not to overdo it, or you'll end up with a dish that's cloyingly sweet and unbalanced. It's all about balance, folks!
Condensed Milk Vs Evaporated Milk For Ice Cream at Matthew Mendelsohn blog
