"Sweetened condensed milk is made by heating regular milk until more than half of the water evaporates, then adding sugar. That concentrated base changes how custard sets in the oven. With less water and more milk solids, proteins are better supported as they cook, and sugar helps keep those proteins from tightening too much. The result is a custard with fewer cracks, a smooth, dense texture, and a bite that holds together neatly but still melts on the tongue."
"Introduced in the 19th century as a shelf-stable source of nutrition, it gained popularity during wartime and Depression-era cooking when fresh dairy wasn't always available. By the time pumpkin pie became a fixture on holiday tables, condensed milk was already in the cupboards of nearly every American household. Its reliability made it a natural choice for bakers aiming for consistency."
"Since the milk is already sweetened, bakers can reduce or eliminate added sugar when using this method. Sweetened condensed milk's caramel notes pair naturally with pumpkin and warm spices like cinnamon, nutmeg, and clove. The filling bakes into a custard that slices cleanly and keeps for days in the refrigerator without weeping or separating, another benefit of condensed milk's low water content."
Sweetened condensed milk is produced by evaporating more than half the water from regular milk and adding sugar, concentrating milk solids and sugars. The lower water content and higher solids change custard-setting behavior by supporting proteins during baking and using sugar to prevent excessive tightening, producing a smooth, dense custard with fewer cracks and a cohesive bite. Condensed milk's caramel notes enhance pumpkin and warm spices, and its sweetness often allows reduced added sugar. The product became widely used in the mid-20th century due to shelf stability and reliability, and pies made with it keep well in the refrigerator.
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