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Condensed milk impossible pies recipe
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Creamy white chocolate mini desserts made with condensed milk, a delightful treat.
Ingredients:
  • 4 eggs, separated
  • 100g (1/2 cup) caster sugar, plus 1 tbsp extra
  • 125g butter, melted, cooled
  • 395g can sweetened condensed milk
  • 250ml (1 cup) milk
  • 290g white chocolate melts
  • 125ml (1/2 cup) thickened cream
Instructions:
  • Preheat the oven to 180C/160C fan forced, then prepare twelve 80ml (1/3 cup) muffin pans by greasing them and lining with paper cases.
  • In a large bowl, beat the egg yolks and sugar with electric beaters until very pale and thick, about 3 to 4 minutes. Mix in the vanilla.
  • Mix in the flour until fully incorporated. Blend in the butter until fully combined. Slowly add the sweetened condensed milk and milk with the beaters on low, mixing until well blended.
  • Whisk egg whites and extra sugar with electric beaters until stiff peaks form.
  • Gently fold a third of the egg white into the flour mixture using a large spoon, repeating twice more until just combined with a few lumps remaining. Pour the batter into prepared pans and bake for 30 minutes, or until the cakes are set but slightly wobbly. Allow the cakes to cool completely in the pans.
  • For the ganache, melt the white choc melts and cream in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir occasionally for 4 minutes until smooth. Let it cool, then chill in the fridge for 1 hour. Beat with electric beaters until firm and silky. Transfer into a piping bag with a star nozzle.
  • Gently lift the cakes out of the patty cases and elegantly pipe the ganache over them before serving.

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