Creamy Custard Milk
Creamy Custard Milk
Ingredients
- 1 Liter water
- 3 cans evaporated milk
- 2 cans condensed milk
- 3 large egg yolks
- 1 teaspoon white sugar
- few drops yellow food color, optional
Instructions
- 1
Open all cans of evaporated milk and condensed milk using a can opener.
⏱️ 2 min
- 2
Pour 1 Liter of water into a large pot.
⏱️ 1 min
- 3
Add the contents of the 3 cans of evaporated milk to the pot.
⏱️ 1 min
- 4
Place the pot on the stove over medium heat and bring the mixture close to a boil, stirring occasionally.
⏱️ 5 min
- 5
Once the mixture is almost boiling, add the contents of the 2 cans of condensed milk to the pot. Use a spatula to scrape out any remaining condensed milk from the cans.
⏱️ 2 min
- 6
Stir the milk mixture thoroughly to combine all ingredients.
⏱️ 1 min
- 7
In a separate bowl, combine the 3 large egg yolks and 1 teaspoon of white sugar. Mix these ingredients thoroughly using a fork or whisk until well blended.
⏱️ 2 min
- 8
Pour the egg yolk and sugar mixture into the pot with the milk, straining it through a fine-mesh sieve to catch any unwanted bits or egg membrane.
⏱️ 2 min
- 9
If desired, add a few drops of yellow food color to enhance the color of the custard milk.
⏱️ 1 min
- 10
Continue to stir the mixture in the pot over medium heat until it thickens to a custard-like consistency. This may take about 5-7 minutes.
⏱️ 7 min
- 11
Carefully transfer the hot, cooked custard milk into a heat-safe glass jug or dispenser.
⏱️ 1 min
- 12
Allow the custard milk to cool down completely at room temperature, then refrigerate until thoroughly chilled. This will take at least 1 hour.
⏱️ 60 min
- 13
Once cooled, the custard milk is ready to be used as a topping or ingredient for desserts like Halo Halo, Saging Con Yelo, or Mais Con Yelo.
- 14
For an even better taste and texture, pour the cooled custard milk into plastic bags, tie them securely, and freeze them. Once frozen, you can grate or crush the frozen custard milk for a unique texture.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Custard Milk
- 1 Liter water
- 3 cans evaporated milk
- 2 cans condensed milk
- 3 large egg yolks
- 1 teaspoon white sugar
- few drops yellow food color, optional
Instructions
- 1
Open all cans of evaporated milk and condensed milk using a can opener.
⏱️ 2 min - 2
Pour 1 Liter of water into a large pot.
⏱️ 1 min - 3
Add the contents of the 3 cans of evaporated milk to the pot.
⏱️ 1 min - 4
Place the pot on the stove over medium heat and bring the mixture close to a boil, stirring occasionally.
⏱️ 5 min - 5
Once the mixture is almost boiling, add the contents of the 2 cans of condensed milk to the pot. Use a spatula to scrape out any remaining condensed milk from the cans.
⏱️ 2 min - 6
Stir the milk mixture thoroughly to combine all ingredients.
⏱️ 1 min - 7
In a separate bowl, combine the 3 large egg yolks and 1 teaspoon of white sugar. Mix these ingredients thoroughly using a fork or whisk until well blended.
⏱️ 2 min - 8
Pour the egg yolk and sugar mixture into the pot with the milk, straining it through a fine-mesh sieve to catch any unwanted bits or egg membrane.
⏱️ 2 min - 9
If desired, add a few drops of yellow food color to enhance the color of the custard milk.
⏱️ 1 min - 10
Continue to stir the mixture in the pot over medium heat until it thickens to a custard-like consistency. This may take about 5-7 minutes.
⏱️ 7 min - 11
Carefully transfer the hot, cooked custard milk into a heat-safe glass jug or dispenser.
⏱️ 1 min - 12
Allow the custard milk to cool down completely at room temperature, then refrigerate until thoroughly chilled. This will take at least 1 hour.
⏱️ 60 min - 13
Once cooled, the custard milk is ready to be used as a topping or ingredient for desserts like Halo Halo, Saging Con Yelo, or Mais Con Yelo.
- 14
For an even better taste and texture, pour the cooled custard milk into plastic bags, tie them securely, and freeze them. Once frozen, you can grate or crush the frozen custard milk for a unique texture.