Recipes for Opened Sweetened Condensed Milk

Ingredients

• 3 large ripe bananas, sliced
• 1 box vanilla wafers
• 2 cups whole milk
• 1/2 cup expired sweetened condensed milk
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• Whipped cream for topping (optional)

Instructions

1. In a medium saucepan, whisk together the whole milk, expired sweetened condensed milk, cornstarch, and salt.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
3. In a separate bowl, whisk the eggs. Gradually add a small amount of the hot milk mixture to the eggs while whisking continuously. This tempers the eggs, preventing them from curdling.
4. Pour the egg mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly.
5. Remove the pudding mixture from heat and stir in the vanilla extract.
6. In a serving dish or individual dessert glasses, layer vanilla wafers, sliced bananas, and pudding. Repeat the layers until all ingredients are used, finishing with a layer of pudding on top.
7. Cover the dish with plastic wrap, ensuring it touches the surface of the pudding to prevent a skin from forming.
8. Refrigerate for at least 4 hours or overnight to allow the pudding to set and flavors to meld.
9. Before serving, optionally top with whipped cream and additional banana slices.
10. Enjoy this classic banana pudding!

Ingredients

• 1 cup sugar
• 4 eggs
• 2 cups slightly expired sweetened condensed milk
• 1 cup water
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, melt the sugar over medium heat until it turns into a golden caramel.
3. Pour the caramel into a flan mold, swirling it around to coat the bottom.
4. In a mixing bowl, whisk together the eggs, slightly expired sweetened condensed milk, water, and vanilla extract.
5. Pour the mixture into the flan mold over the caramel.
6. Place the flan mold into a large baking dish filled with hot water, creating a water bath.
7. Bake for 45-50 minutes or until the flan is set but still slightly jiggly in the center.
8. Remove from the oven and let it cool to room temperature.
9. Refrigerate for at least 2 hours or overnight.
10. To serve, run a knife around the edges of the flan, place a serving plate on top, and invert the mold to release the flan.
11. Slice and enjoy the creamy caramel flan.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup expired sweetened condensed milk

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate large bowl, mix the melted butter and granulated sugar until well combined.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour half of the batter into the prepared baking pan.
7. Drizzle half of the expired sweetened condensed milk over the batter. Swirl gently with a knife.
8. Pour the remaining batter over the top and drizzle with the remaining sweetened condensed milk. Swirl again with a knife.
9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
10. Allow the brownies to cool completely in the pan before cutting into squares.
11. Serve and enjoy!