When it comes to hearty, easy-to-prepare meals, few can promise as much simple decadence as a bowl of creamy slow cooker soup. When prepared correctly, slow cooker soup can have the same texture as velvet and layers of rich flavor. On the stovetop, most cooks use heavy cream for this, but it has been known to curdle over constant heat in the slow cooker. But there is another type of dairy product that will resist curdling: a trusty can of condensed milk.
This pantry staple is often found in traditional baking and consists of milk that is simmered until more than half of its water content has evaporated. For this reason, condensed milk has a rich, toasty flavor and a divine, creamy texture. The evaporated status makes this type of dairy product ideal for the slow cooker as it does not curdle over low heat. Add condensed milk to the slow cooker along with other soup ingredients, which will add flavor and enrich your dish.
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Rich qualities of condensed milk
First, let’s discuss which recipes welcome the addition of condensed milk. Slow cooker versions of stuffed potato soup, corn soup, and mushroom soup often call for adding a dollop of heavy cream at the end of the soup. Instead of adding heavy cream at the end, you will replace the same amount of condensed milk at the beginning. Basically, any slow cooker soup that calls for heavy cream or milk can be replaced with condensed milk.
As for any adjustments you need to make to the recipe other than changing the time you add the milk, you don’t need to change too much. One tip is to make sure the condensed milk is at room temperature, since the only thing that will cause it to curdle in the slow cooker is a cold mixture. Keep in mind that condensed milk will add flavor to your dish, but will not thicken the soup. You can always use a little flour or cornstarch if you’re looking for extra texture. Otherwise, you’ll find condensed milk to be the best dairy addition for your favorite slow cooker meals.
Read the original Tasting Table article.