Step by step, things seem to fall into place, and I get to write again. It’s going to be a beautiful autumn! May your hearts be filled with joy! ♥

Today: condensed milk

What terrifies me the most when working with condensed milk? That I won’t finish the can I just opened. Other times, I worry that I’d make too much condensed milk and it would spoil.

Where do I get condensed milk from? The regions that traditionally use it: Romania, Moldova, Russia, Kazakhstan (and the list can go on).

Why do I love it? It brings a sweet, silky taste to desserts, together with its unmistakable texture.

How do I use it? There are many condensed milk desserts that I love, but my favourite is colchão de noiva. I’ve recently discovered the condensed milk pound cake. The picture shows a slice of trileqe; you may use condensed milk instead of the caramel sauce.