Homemade Sweetened Condensed Milk

another LINK uses:
http://dessertnowdinnerlater.blogspot.com/2012/03/sweetened-condensed-milk.html

LIST:
1 cup sugar
1 cup dry powdered milk
1/2 cup water
1 Tbsp butter

Howto:
Put sugar & powdered milk in a blender (I LOVE using my Ninja for this.)
Put water & butter in a microwaveable dish & let it come to a boil in your microwave; about 45-60 seconds.  Keep an eye on it.
Add water/butter mixture to mixer & blend until combined.  Scrape sides if you need to & blend again.

Fried Man Tou with sweet condense milk

by newyork.seriouseats

I had this dessert for the first time 2 summer ago at a Korean restaurant in China. The inside was soft and fluffy while the outside was crunchy. And dipping it in sweet condense milk made it heavenly yummy.

Okay I was looking for the recipe and it's really simple to produce.

Method:
Make the mantou from scratch or buy the frozen ones at the asian store; then steam it. Then fried it to a nice golden brown. You can buy sweet condense milk or make your own, you just need milk, sugar and butter, here are some links:

http://www.kitchenstewardship.com/recipes/healthy-homemade-sweetened-condensed-milk-without-powdered-dry-milk/

http://www.justasdelish.com/homemade-condensed-milk/

http://www.food.com/recipe/homemade-sweetened-condensed-milk-14062

Cream Cheese Frosting

FROM: http://www.yummly.com/recipe/external/Cream-Cheese-Frosting-MyRecipes-266404

1 (8-ounce) package cream cheese, softened
2 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Milk

Beat cream cheese and butter with an electric mixer until smooth. Stir in powdered sugar and vanilla; stir well. If frosting is too thick to spread, thin with milk, adding 1 teaspoon at a time until frosting reaches desired consistency.

Ginger Milk Pudding, a Natural Custard

RECIPE AND PHOTO BY: Taste Hong Kong
same altered recipe by FROZEN WINGS

Ingredients:
250ml fresh milk
2 tsp sugar, or to taste
4 tsp ginger juice
yields two bowls of milk custard

Method:
Wash, peel ginger. I leave some skin on one end to avoid slipping while holding it

Grate ginger and juice it by pressing it through a fine strainer until you collect 2 tea spoon of ginger juice. For the remaining end which is too small to be grated further, I would keep it, usually for stir-frying vegetables.

Stir well the ginger juice and divide it into two bowls.

Heat milk with sugar over the lowest flame in pan. Swirl to dissolve sugar. As you feel heat from the milk (or any time earlier if you find it easier), place your kitchen thermometer into the milk. As the temperature reaches 80 degree C, remove from heat.

Right before the milk is removed from heat, give the ginger juice a good stir. Then immediately pour milk from about 10cm above to fill no more than 70% of the bowl, or the milk will easily spill out. So you may need a larger bowl; if doubt, try rehearse the action with water first.

After the milk is added to the ginger juice, DO NOT move or even shake the bowl. Wait for 5 minutes, and the milk ginger mixture will be curdled. Serve immediately.