Low carb, sugar-free condensed milk made easy
- Carbohydrate 0.5313 g
- Cholesterol 0 mg
- Fat 0.00252 g
- Fiber 0 g
- Protein 0.00252 g
- Saturated Fat 0.00042 g
- Serving Size 1 1 recipe (94g)
- Sodium 0.378 mg
- Sugar 0.5313 g
- Trans Fat 0.001512 g
- Calories 12 calories
Step-by-step
- Add all ingredients to a saucepan and mix well.
- Put saucepan on stove/cook-top and heat mixture while stirring (do not boil).
- Reduce heat and simmer gently for around 20-30 mins, stirring occasionally, until mixture thickens and coats the back of a spoon (consistency of light custard).
- Pour mixture into a large bowl and cover with cling wrap (press cling wrap down onto surface of mixture to avoid a skin forming).
- Cool in fridge (mixture will thicken further).
- Ready to use in around 3-4 hours.
Standard ingredient lists omit the chemical reality of reducing dairy without sucrose: heavy cream requires a wide, heavy-bottomed saucepan to maximize surface area for evaporation while preventing scorching. Stainless steel pans conduct heat too unevenly for this process, making an enameled cast-iron vessel the preferred choice for temperature control. Whisking continuously during the initial heating phase prevents the butterfat from separating before the emulsion stabilizes.
Simmering the mixture gently over medium-low heat for twenty to thirty minutes drives off water content without curdling the dairy proteins. Test readiness by dragging a finger across the back of a wooden spoon; the resulting track should hold its shape cleanly without immediately running back together. This textural cue indicates the emulsion has achieved the consistency of a light custard.
Granulated sweeteners like powdered xylitol dissolve smoothly into hot fat, but liquid concentrates such as Ez-Sweetz demand precise drop-by-drop measurement to avoid an artificial chemical aftertaste. Swapping heavy cream for half-and-half will alter the final viscosity significantly because lower fat percentages lack the solids required for proper reduction. Always grind granular sweeteners to a fine powder beforehand to eliminate a gritty mouthfeel.
Pressing plastic wrap directly against the warm surface prevents an unwanted skin from forming during chilling. Allowing the mixture to rest in the refrigerator for three to four hours permits the butterfat to solidify fully, yielding a thick product ready for baking applications. Store the finished dairy preparation in a sealed glass jar for up to one week.
