served with condensed milk '' Condensed milk is used in recipes for the Brazilian candy
brigadeiro (where condensed milk is the main ingredient),
key lime pie,
caramel candies, and other desserts. Condensed milk and sweetened condensed milk are also sometimes used in combination with
clotted cream to make
fudge in certain countries such as the United Kingdom. In parts of Asia and Europe, sweetened condensed milk is the preferred milk to be added to coffee or tea. Many countries in Southeast Asia, such as
Vietnam and
Cambodia, use condensed milk to flavor their hot or iced
coffee. In
Malaysia and
Singapore,
teh tarik is made from tea mixed with condensed milk, and condensed milk is an integral element in
Hong Kong tea culture. In the
Canary Islands, it is served as the bottom stripe in a glass of the local café cortado and, in
Valencia, it is served as a
café bombón. In
Myanmar, condensed milk is an essential part of a vast majority of beverages such as coffee, milk tea and fruit juices along with the use of it as a sweetener in many desserts such as
popsicles. Borden's
Eagle Brand sweetened condensed milk has noted that
ice cream could be made quite simply at home with their product, cream, and various simple flavorings, being ready to serve after as little as four hours. In
New Orleans, sweetened condensed milk is commonly used as a topping on chocolate or similarly cream-flavored
snowballs. In Scotland, it is mixed with sugar and butter and then boiled to form a popular sweet candy called
tablet or Swiss milk tablet, this recipe is very similar to another version of the Brazilian candy
brigadeiro called
branquinho. In some parts of the Southern United States, condensed milk is a key ingredient in
lemon ice box pie, a sort of
cream pie. In the
Philippines, condensed milk is mixed with some
evaporated milk and eggs, spooned into shallow metal containers over liquid
caramelized sugar, and then steamed to make a stiffer and more filling version of
crème caramel known as
leche flan, also common in Brazil under the name
pudim de leite. In Mexico, sweetened condensed milk is one of the main ingredients of the cold cake dessert (the leading brand is "La Lechera", the local version of Swiss
Milchmädchen or
La Laitière by Nestlé), combined with evaporated milk,
Marie biscuits,
lemon juice, and tropical fruit. In Brazil, this recipe is also done by exchanging fruit for puddings, most commonly
vanilla and
chocolate, known as
pavê or
torta de bolacha. It is also used to make homemade
dulce de leche by baking it in an oven. In Brazil, this is done by baking the unopened can in a
bain-marie, the result being
doce de leite. In Britain and Ireland, the contents of a boiled can are used as the layer between the biscuit base and the banana and cream level in
banoffee. There is also a pastry-based tart that is popular in the county of
Kent, England called
Gypsy tart. The pastry case is then filled with a mixture of brown sugar and either condensed milk, evaporated milk, or a mixture of the two before being baked. In Latin American and Central American countries, condensed milk (along with evaporated milk and whole milk or canned cream) is used as a key ingredient in the
tres leches cake dessert. In Soviet culture, it was once common to boil a can of condensed milk in water for about three hours. The resulting product is a sweet semi-liquid substance that can be used as a cake icing or put between layers. It is essentially the same as
dulce de leche. A similar product is called
kajmak in Central Asia (although the original
kaymak is a product similar to
clotted cream). In Russia it is called
varionaya sguschyonka (translates as "boiled condensed milk"). The Soviet tradition and kaymak are also known in Poland. ==Substitutions==