Condensed milk

Condensed milk is a dairy product obtained by removing approximately 60% of the water from milk, to which a large amount of sugar is added, resulting in a thick, sweet, and creamy texture. It is a widely used ingredient in baking and dessert making, adding flavor and consistency to preparations such as flans, cakes, ice creams, and traditional sweets.

Its origin dates back to the 19th century when it was developed as an alternative to preserve fresh milk without the need for refrigeration. Since then, it has been a staple in many kitchens around the world, especially in Latin American countries.

Among its main properties, its high energy content stands out due to the sugar and fats present, making it ideal for preparing sweets and desserts rich in flavor and texture. Furthermore, it provides calcium and proteins inherent to milk, although in a lower proportion due to the concentration and manufacturing process.

In different regions of Latin America, condensed milk is also known as sweet milk, sugared milk, or simply condensada. Regardless of the name, its use in cooking is essential for giving a creamy and sweet touch to a wide variety of traditional recipes.