Who can resist a can of good old Milkmaid? Surely, we can’t! With a rich legacy of creating sweet stories through delicious homemade dessert across Indian households over the years, the sweetened condensed milk is hard to resist even just by itself. However, keeping pace with the constantly evolving tastes of its savvy consumers, as baking gains more prominence with the entire home sheltering, Nestle Milkmaid takes steps in to make in-home baking more fun for the entire family.
In collaboration with 1½Homebakers’, Milkmaid will host live sessions by these 7 famous culinary masters on YouTube and Facebook. The recipes involve ingredients easily available at home with easy to follow steps.
Here are some delicious recipes from its 1½Live Baking Masterclass’ curated to help you bake a smile.
Baked Mango Yogurt
By Chef Bhakti Arora, runner up, MasterChef India’s Season 4
Ingredients:
Nestl1½ MILKMAID 1½ Tin – (200gm)
Hung Curd Nestl1½ a+ Nourish – 1 Cup
Fresh cream – 1 Cup
Milk (Warm) – 3 tablespoon
saffron – Few strands
For garnish – Pistachio
Chopped mango (or any fresh fruits) – 1 Cup
Method:
Soak few strands of saffron in 2-3 tsp of warm milk and keep it aside.
In another bowl mix Milkmaid, fresh cream and hung curd and give it a good mix.
Pour it into ramekins and bake in a water bath in a preheated oven at 180 degrees for 20-25 minutes.
Let it cool down completely. Then pour little saffron milk on top and garnish with fresh mango and pistachio.
Serve it cold or at room temperature.
Rich Milk Cake (Tres Leches)
By Sonia Gupta Food Blogger and Recipe Creator
Rich Milk Cake (Tres Leches) is an absolute favourite cake of milk lovers. It is considered to have originated from Mexico though there are many disputes about the same. Still, there is no doubt about its popularity. Tres Leches mean three types of Milk. In this recipe we use milk in three different forms, whole milk, evaporated milk and condensed milk. So ensure you don’t skip any of the three while preparing this recipe.
Ingredients:
For Sponge:
Nestle Milkmaid – 1½ Cup
Thick Dahi – 3 tablespoon
Milk – 1½ Cup
Oil – 1½ Cup
Vanilla Flavour -1½ tablespoon
Flour – 1 Cup
Cornflour – 1 tablespoon
Baking Powder – 1½ tablespoon
Baking soda – 1½ tablespoon
Salt – a pinch
For Tres Leches mixture:
Milk – 1 Cup
Nestle Milkmaid – 1½ Cup
Fresh Cream – 3 tablespoon
Vanilla Flavour – 1½ tablespoon
For Frosting:
Nestle Milkmaid – 3 tablespoon
Hung Curd – 1 Cup
Vanilla essence – 1½ tablespoon
Method:
For Sponge:
In a bowl take Milkmaid, curd, oil and vanilla essence. Using a whisker, whisk till uniform consistency
Sieve flour, baking powder, baking soda, and salt directly into a bowl of wet ingredients
Mix dry and wet ingredients. Slowly add milk bit by bit to get pouring consistency
Meanwhile, keep the oven for preheating at 180 C and line an 8×8 inches square tin with parchment paper/butter paper. In absence of butter paper, simply grease the tin evenly with butter
Pour the prepared batter into the tin and tap it on the counter
Keep the tin in the preheated oven at 180 c for 20 min or until cake passes the toothpick test
Remove it from the oven and let it rest in the tin for 10 min. Then de-mould the cake. Let it cool for another 5 minutes and slowly remove the butter paper, if used. Keep it in a tray/plate
For Tres Leches Mixture:
For evaporated milk – Pour 1 cup milk in a heavy-based saucepan. Stir constantly until it comes to a boil. Allow the milk to simmer on low flame with continued stirring to avoid any burning. Once the milk reduces to half of the initial quantity, then stop simmering. The evaporated milk is ready.
In a bowl, take prepared evaporated milk, Milkmaid and cream. Add vanilla essence and whisk it.
Using a fork or toothpick, prick the cake. Pour the prepared Tres Leches mixture all over the cake. Now keep it in the refrigerator for 30 min
For Frosting:
Whip the hung curd with Milkmaid and vanilla essence. Take out the cake from the refrigerator and spread this frosting evenly on the cake.
Our Tres leaches cake is ready. Garnish with any seasonal fruit on top. Refrigerate and serve chilled.
Banana Toffee Verrine
By Gaurav Wadhwa, Master Chocolatier and founder of Theos Bakery
Ingredients:
Nestle Milkmaid – 400g (Do not Open the Can)
Crispy Biscuit Crumbs – 1 cup
Powdered Sugar – 8 tablespoon
Melted Butter – 8 tablespoon
Small glasses – 6 to 8
Solid Butter – 3 tablespoon
Ripe Banana – 2-3
Fresh Cream – 1 Cup
Grated Chocolate (Optional for garnishing) – 4 tablespoon
Method:
Mix Biscuit Crumb, 5 tablespoons of powdered sugar & melted butter to make a crumbly mixture. You can reduce added sugar if you are using sweeter biscuits for crumbs. Keep aside
Boil the whole can of Milkmaid as it is (without opening the can) in boiling water for at least 2 hrs. This will make a nice dulce de leche (i.e. caramelized form of Milkmaid)
Take out of boiling water and rest it for a few hours
In a non-stick pan, take solid butter and prepared dulce de leche and cook together on low flame till all the butter is incorporated and a nice fluidity is achieved
Whisk fresh cream in a bowl with 3 tablespoon of powdered sugar over an ice bath until little stiff and sugar dissolves completely
In each glass, sprinkle about 2-3 tablespoons of the crumbly mixture prepared in Step 1. Add 1 tablespoon of dulce de leche layer on top. Now put some sliced banana pieces
Top up with crumblier mixture for extra crunch. Pour some whisked cream. Top up with dulce de layer again. Finally garnish with grated chocolate and refrigerate for a few hours and serve chilled
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