Why This Deliciously Simple Condensed Milk Panqué is a Must-Try
There’s something about the smell of vanilla and butter wafting through the kitchen that makes everything feel just right. I remember the first time I made this Deliciously Simple Condensed Milk Panqué. It was for a family brunch, and everyone went absolutely nuts over it. The texture? Super spongy. The taste? Sweet but not overwhelming, with that creamy avinillado touch that feels like a warm hug. If you’ve been searching for a dessert that pairs perfectly with coffee or tea, this panqué is your answer.
A Little Background on This Sweet Treat
This panqué recipe is inspired by traditional Latin American baking, where condensed milk is a staple ingredient. Growing up, my mom always had a can of condensed milk in the pantry—it’s like liquid gold for bakers. Over the years, I’ve seen countless variations of panqué, from chocolate to fruit-filled versions. But this one, made with just a handful of simple ingredients, remains my favorite. It’s proof that sometimes less is more when it comes to baking magic.
Why You’ll Love This Recipe
This recipe is as easy as it gets. No fancy techniques, no hard-to-find ingredients—just straightforward steps that yield an extraordinary result. The condensed milk adds a rich sweetness that blends beautifully with the buttery notes and vanilla aroma. Plus, it’s versatile. Whether you’re baking for a cozy afternoon treat or whipping it up for a special occasion, this Deliciously Simple Condensed Milk Panqué never disappoints.
Perfect Occasions to Bake This Panqué
Think of this panqué as your go-to dessert for any occasion. Hosting a tea party? Slice it up and serve it alongside a pot of Earl Grey. Need a quick dessert for a family dinner? This panqué will save the day. It’s also perfect for holidays, potlucks, or even as a thoughtful homemade gift. Trust me, once you make it, people will ask for the recipe!
Ingredients You’ll Need
- 1 can of condensed milk
- 90 g melted butter
- 3 eggs
- 1 cup wheat flour (sifted)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla essence
- Chopped nuts (optional, to taste)
Substitution Options
Not a fan of nuts? Skip them altogether or swap them for chocolate chips. If you’re out of vanilla essence, almond extract works too. For a dairy-free version, try plant-based butter and a vegan condensed milk alternative. The beauty of this recipe lies in its flexibility.
Step-by-Step Preparation
Step 1: Preheat and Prep
Start by preheating your oven to 175°C (350°F). While the oven heats up, grease and flour a 9×5-inch loaf pan. I like using parchment paper lining for easy unmolding later. This step ensures your panqué doesn’t stick and comes out picture-perfect every time.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the condensed milk and melted butter. Watch how the glossy condensed milk swirls into the golden butter—it’s almost hypnotic! Now crack in the eggs one by one, beating gently after each addition. Add the vanilla essence and mix until smooth. Pro tip: Room-temperature eggs blend better, so take them out of the fridge ahead of time.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Sifting isn’t just for show—it aerates the flour, making your panqué lighter and fluffier. Gradually add the dry mixture to the wet ingredients in two batches, folding gently. Overmixing can lead to a dense cake, so stop as soon as everything is combined.
Step 4: Optional Nut Addition
If you’re using chopped nuts, fold them in now. I love adding walnuts for a bit of crunch, but pecans or almonds work wonderfully too. Pour the batter into the prepared pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release air bubbles.
Step 5: Bake to Perfection
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it—if the top starts browning too quickly, cover it loosely with foil. Once done, let it rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Chef’s Secret
Here’s a little trick I learned: brush the cooled panqué with a light syrup made from water and sugar. It keeps the cake moist and adds a subtle sweetness that takes it to the next level.
Timing Breakdown
Prep Time: 15 minutes
Cooking Time: 40-50 minutes
Resting Time: 10 minutes
Total Time: About 1 hour and 5 minutes
Extra Info
Did you know condensed milk was originally created as a way to preserve milk without refrigeration? It’s amazing how such a humble ingredient has become a star in desserts worldwide.
Necessary Equipment
- Loaf pan (9×5 inches)
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Parchment paper (optional)
Storage Tips
To keep your panqué fresh, store it in an airtight container at room temperature for up to 3-4 days. If you live in a humid climate, refrigerate it to prevent it from getting soggy. For longer storage, slice the panqué and freeze it. Just wrap each slice individually in plastic wrap and pop them into a freezer bag.
When you’re ready to enjoy a slice, let it thaw at room temperature or give it a quick zap in the microwave for that just-baked warmth.
Pro tip: A drizzle of honey or a dollop of whipped cream can revive frozen slices beautifully.
Tips and Advice
Don’t rush the cooling process—letting the panqué rest ensures it retains its structure. Also, resist the urge to open the oven door frequently while baking. Temperature fluctuations can cause the cake to sink.
Presentation Ideas
- Dust with powdered sugar for a classic look.
- Garnish with extra chopped nuts for texture.
- Serve with a side of fresh berries for a pop of color.
Healthier Alternatives
Looking to lighten things up? Here are six variations:
- Gluten-Free Option: Use almond flour instead of wheat flour.
- Low-Sugar Version: Substitute half the condensed milk with unsweetened applesauce.
- Vegan Twist: Replace eggs with flaxseed gel and use plant-based butter.
- Protein-Packed: Add a scoop of vanilla protein powder to the batter.
- Fruit Infusion: Fold in mashed bananas or grated zucchini for moisture and nutrients.
- Spiced Delight: Add cinnamon or nutmeg for a warming flavor.
Common Mistakes to Avoid
Mistake 1: Overmixing the Batter
Overmixing can lead to a tough, dense panqué. Mix just until the ingredients are combined, and don’t worry if there are a few lumps. They’ll disappear during baking.
Mistake 2: Skipping the Sifting Step
Sifting might seem tedious, but it’s key to achieving that super spongy texture. Take the extra minute—it’s worth it!
Mistake 3: Opening the Oven Too Early
Peeking too often can cause the cake to collapse. Patience is key here. Set a timer and trust the process.
FAQ
Can I use evaporated milk instead of condensed milk?
No, they’re not interchangeable. Condensed milk is sweetened, while evaporated milk isn’t. Using evaporated milk will result in a less sweet, potentially drier panqué.
How do I know when the panqué is done?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready. If it’s gooey, bake for another 5 minutes and check again.
Can I double the recipe?
Absolutely! Just make sure to use two loaf pans or adjust the baking time slightly if using a larger pan.
What can I do if the top browns too fast?
Cover the pan with aluminum foil halfway through baking to prevent further browning.
Is this panqué suitable for vegans?
With a few tweaks, yes! Use plant-based butter and a vegan condensed milk substitute.
Can I add fruit to the batter?
Yes! Blueberries or diced apples pair beautifully with the vanilla flavor.
Why is my panqué dry?
Overbaking or incorrect measurements could be the culprit. Stick to the recommended times and measure carefully.
Can I make this gluten-free?
Yes, replace the wheat flour with a gluten-free alternative like almond or oat flour.
How long does it last?
Stored properly, it stays fresh for 3-4 days at room temperature or up to a week in the fridge.
Can I freeze the panqué?
Yes, slice it first and wrap each piece individually for easy thawing later.
Final Thoughts
This Deliciously Simple Condensed Milk Panqué is more than just a dessert—it’s a hug in cake form. With its soft, spongy texture and rich vanilla flavor, it’s bound to become a family favorite. So grab your ingredients, turn on the oven, and let the magic happen. Happy baking!
Deliciously Simple Condensed Milk Panqué
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F) and grease and flour a 9x5-inch loaf pan.
- In a large mixing bowl, combine the condensed milk and melted butter, then add the eggs one by one, beating gently after each addition. Mix in the vanilla essence until smooth.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients in two batches, folding gently.
- If using chopped nuts, fold them in now, then pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let it rest in the pan for 10 minutes before transferring to a wire rack to cool completely.