There’s no denying the allure of sweetened condensed milk, that tin of goodness that tastes more “sweet” than it does “milk”; that creamy, syrupy nectar with its caramel overtones. It’s a critical ingredient to Latin America’s dulce de leche – see Porteño’s milk flan with dulce de leche or our churros recipe with dulce de leche – and various tres leches (three milks) cakes. It works wonders in savoury recipes too, like David Thompson’s Thai grilled pork skewers.

Spiced Fuji apple crumble with dulce de leche ice-cream

Vietnamese coffee ice-creams with salted cashew crumb

Lauren Eldridge’s no-churn passionfruit ice-cream with lime sherbet and blackberries

Monique Fiso’s hokey pokey whoopie pies

Sunda’s buttermilk fried chicken with waffles

Porteño’s milk flan with dulce de leche and whipped cream
