Doce de leite

Method

1. Remove the label from the tin and place it in a small, deep pan. Pour in enough water to cover the tin, then bring to the boil. Reduce the heat to a simmer and cover with a lid. Cook for just under 3 hours, occasionally topping up the water and checking that the top of the can is still submerged. Do take care here; if the lid is exposed, it may explode!
2. After 3 hours, carefully remove the tin from the pan and pat dry. Leave to cool before opening to use.
3. The longer you cook the condensed milk for, the firmer or lumpier it becomes. After 3 hours you’ll have a thick, caramel-like sauce, (there may be lumps at the bottom, but you can stir it to smooth them out). If you cook it for ½–1 hour longer you can eat it with a spoon as a pudding, use it to sandwich biscuits together for a Brasilian-style custard cream, or even to make fudge. If the consistency is a bit too thick, just stir in some boiling water.