quick banoffee pie question....

spaghetti_monster

I really want to make one for tonight, looked up some recipes and have just put a tin of condensed milk in a pan of water to boil..

then I read somewhere it might explode...then I saw a few other recipes where you add the condensed milk to butter and sugar and stir..

it's not to late at this stage to take the tin out!

But does the other method have any problems too?? Like making fudge - do you have to get the timing/temperature right?

spaghetti_monster

ok, I think my timing was a bit off - the tin has now been boiling for about 15 mins, so maybe to late to abort...

maybe any explosion prevention tips??

janetmw

An alternative to boiling condensed milk or making fudge is to use this product

Dulce de Leche

I've seen it in most supermarkets.

HTH

Janet

Seakay

Sorry it's a bit late, but as long as the tin is floating it will not explode. If you heated it without water in the pan then it might. Just make sure that the water does not boil away (top up for kettle if necessary) and you will be fine.

hilstep2000

Just keep the atwer topped up, it'll be fine.
Saying that, I found in Morrisons last week hat Carnation are doing a "Condensed Caramel" which is condensed milk already boiled into caramel. So open the tin, pour in the case, add banana, voila, instant banoffi pie!!!

_gav_

As other's have said, just remember to keep it thoroughly topped up with water so that it doesn't boil dry and that it always floats . My wife left me in charge of minding a boiling tin a few years back, 2hrs later, I heard an almighty bang from the kitchen, it had boiled dry......you wouldn't believe the mess!!! Caramel everywhere, ceiling, walls, floor, it took the rest of the day to clean it up. I can still find patches of caramel on top of the units years later ;-)

BTW, that Carnation pre-caramalised stuff just doesn't taste the same as doing it yourself, the consistancy is different. I guess they don't boil it as long?

spaghetti_monster

thanks everyone!
It's been well topped up with water, so should be fine!

If anyone knows - am now about to open it. Should I let the can really cool off before opening??
I've got to go out in a bit so could I leave it for a few hours before opening and pouring?
I've already done the base and that's sitting in the fridge

_gav_

Well my wife did one over the weekend and opened it straight after removing it from the pan. It did hiss and spit a bit and had to be opened facing away from you, but she always does this and is still in one piece!! Apparently you can't leave it too long otherwise when it cools you'll be left with a lump of caramel and unable to spread it :-)

spaghetti_monster

yes, that's what I thought that it might go solid if left to cool, so I'll open with caution!

Seakay

alex_w wrote: »

thanks everyone!
It's been well topped up with water, so should be fine!

If anyone knows - am now about to open it. Should I let the can really cool off before opening??
I've got to go out in a bit so could I leave it for a few hours before opening and pouring?
I've already done the base and that's sitting in the fridge

My banoffi pie instructions say "Immerse can unopened in boiling water. Cover and boil for 4 hours; make sure water remains topped up. Remove from the water and allow to cool completely before opening. Inside you will find the soft toffee filling."

FZwanab

My recipe is for a lot less than 4 hours ( will check and revert back) and you must turn the tins upside down half way through the boiling process. I do a good few tins at a time and keep in the fridge so I have "instant" sauce months later when I need it.