45 minutes
A delicious homemade version of sweetened condensed milk infused with vanilla.
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0 oz
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Vanilla Bean, split lengthways
each
1. Gather Ingredients
Gather your ingredients: the milk, heavy cream, sugar, salt, and vanilla bean. Pour the milk and cream into a 5-quart stainless steel saucier, then add the sugar, salt, and vanilla bean.
2. Heat Mixture
Place the saucier over medium heat. Stir occasionally with a heat-resistant spatula to ensure the sugar dissolves and the mixture heats evenly. It takes around 12 minutes for the mixture to come to a gentle simmer.
3. Simmer and Stir
Keep the mixture at a gentle simmer and continue stirring for approximately 30 minutes. Scraping the bottom and sides of the pan continuously is crucial to prevent any milky buildup and to ensure even reduction. The mixture will gradually thicken and turn into a syrup.
4. Reduce and Finalize
Continue cooking and stirring until the foam subsides and the mixture has reduced to about two cups or 19 ounces. If reduced too much, add a little milk to bring it back to the right consistency, then remove the vanilla bean and blend it smooth with an immersion blender.
5. Store the Condensed Milk
Pour the homemade vanilla-infused sweetened condensed milk into an airtight container and seal it. Store it in the refrigerator, where it will keep for up to a month. Bring it to room temperature before use to mimic the consistency of canned sweetened condensed milk.
Add dark brown sugar and sea salt for a rich, salted caramel-infused milk.
Cook vanilla-infused milk until caramelized for a rich, golden dulce de leche.
Add cocoa powder or melted chocolate during simmering.
Whisk in cocoa powder after thickening for a chocolate version.
Add instant espresso powder or whole coffee beans during simmering for a coffee-flavored milk.
Select organic milk and sugar, and use a fresh vanilla bean for a deeper flavor.
Use a heavy-bottomed saucepan and a gentle simmer, stirring frequently to prevent scorching.
Split the bean, scrape out seeds, and simmer the pod in the milk for full flavor extraction.
Use a fine-mesh sieve after reducing to remove coagulated proteins and the vanilla pod for a smooth texture.
Monitor the temperature to ensure the milk reaches the correct consistency without overcooking.
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