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Boil condensed milk this way, for a total of 1.5 to 3 hours (depends on the thickness and consistency you want to achieve). If you want more runny consistency, boil it for 1.5 hours, if you want it very thick (thatâs how I like it because I use it as a filling in cookies) â boil it for 3 hours.
If a recipe calls for light cream you can try it. Also, If you reconstitute it 50/50 with water it is the same as whole milk in a recipe. You can also whip evaporated milk. Here's how: Put one cup of evaporated milk (do not add any water) into the top of a double boiler and cook 15 minutes after milk is scalded. Chill very thoroughly.