Sorry, but I thought this would be a great recipe to make. Here are a couple of problems I had with it:
1. Typos in the entire recipe.
2. How much does it make? What size cake to fill or cover?
3. Conversions didn't work for USA. Where are you going to find a fluid can of evaporated milk that is measured in grams? Aren't grams = weight and ml's = liquid?
I wish CakeCentral would review recipes for accuracy before posting. I was very disappointed with the recipe.
I made this recipe twice and had inconsistent results with the end product. The first time I made it it thickened up nicely but the second time I made it the consistency was very soft. Not sure what the difference was.
Anybody else have this problem?
It yielded about 1 3/4 cups for me.
Commercial bakers use weight instead of fluid ounces and millilitres in many countries.
Some countries use weight for all ingredients, some use combinations.
Some use Imperial and some use metric systems.
I am in Canada. I guess we get used to having to convert recipes because U. S. bakers call for sticks of butter and quarts. We don't use sticks as a measurement but I learned it is 1/2 cup. And your quart is 32 ounces while ours is 40.
I just measured out a tin of Carnation evaporated milk. The tin has 370 millilitres of milk. That is 1 1/2 cups of milk (12 ounces). I weighed the ingredients of this tin and it is 370 grams. So if there is no typo in the recipe, then the 170 gram weight should be 6 ounces by weight and is also 6 ounces by weight. I measured it both ways.
Haven't tried the recipe yet. But it appears that it is a commercial recipe (or from another country other than U.S.) which lists all ingredients by weight. This will impact results if you measure by displacement instead.
Ugh!!!! I've made this twice! BOTH times, I followed the directions to the letter (I weighed the ingredients). BOTH times it curdled as soon as I stir in the chocolate. Grr!!!! Is it perhaps supposed to be sweetened condensed milk instead of evaporated milk?
OK.......So maybe 3rd time's the charm. This time I "cooked" the brown sugar and evaporated milk longer, and more slowly bringing it to the boil. I also stirred constantly. Once I worked it to BARELY a boil, I gave it a very gentle simmer for the 6 minutes. Still seemed a little "grainy", but I think it will be fine. Tastes great!!!
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