Being an Australian I don't have very much experience in your American style key lime pie but I have read that it's setting is very much a chemical reaction between the ingrediants so substituting is not recommended.
Um, yeah. Sweetened condensed milk is cooked until it's quite thick, almost the consistency of apple butter. If you just added sugar to heavy cream and didn't cook it - it wouldn't set well.
well i did heat it awhile for the sugar to melt, but i didnt reduce it very much...i guess i'll have to just buy the damned can of milk...haha. thanks.
The recipe that the commenter on your previous post left is the only substitute for canned sweetened condensed milk that I've ever used, also outlined here.
The thickness that cooking and condensing the milk lends to a recipe is what thickens the filling, and cream isn't thick enough.
There is no substitute for sweetened condensed milk. Heavy cream + sugar is not a substitute because you're missing the very important middle word...condensed. Hence why the link with the tons of recipes to make your own sweetened condensed milk that I posted to your last post uses somewhere between 1.5 and 2 cups of dry ingredients (sugar and powdered milk) to only 1/3-1/2 cup of liquid, because sweetened condensed milk is a thick concentrated liquid.
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If you were going to do it again I suggest you look up a recipe for a lemon tart such as http://www.taste.com.au/recipes/4888/lemon+tart+with+confit+of+oranges+and+creme+fraiche and substitute the lemon with lime. The cooking is what makes this recipe set
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The thickness that cooking and condensing the milk lends to a recipe is what thickens the filling, and cream isn't thick enough.
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