Double your pleasure by swirling milk chocolate with white chocolate in a semifrozen dessert. Serve with raspberries, fresh if available or just thawed, and chocolate sauce, if desired.
Layers of silky milk chocolate and caramel puddings come together for a taste that's out of this world. Toffee bits give each spoonful just a hint of crunch.
You can enjoy this right away or bake it on the weekend to freeze and reheat during the week. Milk or yogurt top it off nicely.
Vanilla seeds add lovely perfumed speckles to this creamy toothsome classic. This pudding stiffens as it cools, so you might want to stir in more milk before serving.
Make the filling on Sunday, then just add the topping today while the oven heats. Milk in the filling and in the biscuits adds calcium. Serve with salad.
Known as flan throughout parts of South America and some Spanish-speaking countries, this cheater's crème caramel uses condensed milk and is a sublime as its classic namesake.
These Brazilian candy treats are said to be named for a brigadier general. They look like truffles but are made with sweetened condensed milk, a South American pantry staple.
Soaking the liver in milk makes for milder flavour of this iron and folate-rich meat, which is delicious coated with bread crumbs and smothered in sweet onions.
Flecked with colourful fruit, this crunchy granola is great any time of day. However, top it with ricotta, yogurt or milk and it's a perfect breakfast.
This luscious pie, which originated in England, uses dulce de leche, a Latin American caramelized milk confection, which is available at many grocery and specialty food stores.
