Pudding uses alot of milk and you could use it to make a graham cracker crust pudding pie or even parfait type deserts and layer pudding with whip cream and cookie crumbles

If you are like me, after doing a Sunday brunch I’m not really in the mood to do lots of additional cooking. Did you know that you can freeze milk? Put it in smaller containers and freeze it. Then you can take out as much as you will need and the rest of it keeps fresh in the freezer. I’ve kept it for a couple of months. I do the same thing with butter. I buy it on sale and freeze. I grew up in the northern Midwest and the milk was frozen on the porch before we got up to get it in.

Flan does not use that much milk. It’s a lot of eggs and heavy cream.

If you would like to use up your milk try making a chocolate pudding seasoned with a little bit of chili powder.

I go through about 2-3 gallons in a week (I have kids, and they are growing). They eat cereal every morning (about 2 bowls) then they have a glass or two of milk, or chocolate milk with dinner. Pudding will use about a cup, but pudding doesn’t last very long in the fridge, so I freeze them in popcicle molds, they’ll eat 2-3 at a time.

You can try a coffee punch. It’s basically a punch bowl full of latte with some ice cream dolops floating in it.

Greek Milk Custard Dessert with Phyllo

INGREDIENTS:

5 cups of whole milk
1 1/2 cups + 4 tablespoons of granulated sugar
1 1/2 cups of rice flour
2/3 cups of all-purpose flour
8 sheets of phyllo dough
melted butter for brushing the phyllo dough
6 eggs
2 teaspoons of vanilla extract
4 tablespoons of butter
3/4 cup of almonds, blanched and crushed
——-
Syrup:
3 cups of granulated sugar
2 cups of water
piece of lemon peel
lemon juice

PREPARATION:

Bring all ingredients to room temperature.

In a small saucepan, bring half the milk to a boil.

In a mixing bowl, combine the flours and milk and stir until well mixed and smooth. Beat 4 of the eggs with 1 1/2 cups of sugar and the vanilla, and add to the flour mixture, stirring until well blended.

Add the hot milk very slowly to the flour mixture, stirring well.
Pour the mixture into another saucepan and bring to a boil, stirring continuously until it thickens into a cream. Remove from the heat, and stir in the crushed almonds and butter until well blended. Set aside to cool.
Preheat oven to 350F (175C).

Lightly butter a 15 X 13 tapsi (baking pan with sides), and line with phyllo sheets, brushing each one with butter. The sheets should cover the bottom and sides of the pan, and if they extend further, that’s fine. Pour the cream onto the phyllo, then use a scissors to cut off any phyllo that still sticks out.

Beat the remaining 2 eggs with 4 tablespoons of sugar and pour the mixture over the top of the cream. Bake at 350F (175C) for 30-40 minutes.

15 minutes before cooking time is up, prepare the syrup. Bring all syrup ingredients to a gentle boil, and cook for 8 minutes. When the custard has finished baking, remove from the oven and pour over the syrup, taking care that it reaches the sides so the phyllo gets well saturated.

recipe
enchilada
take a bath in the milk like cleopatra

recipe. enchilada. now, on to business.
Try making homemade pudding!! There’s an awesome recipe for Chocolate-Mint pudding in this month’s Cooking LIght Magazine that uses 3 cups of milk! This would be the perfect follow-up to enchiladas, since chocolate is from Central/South America, and that dark sweetness would be great after a little spice.
Flan is delicious, but its made with mostly eggs…
Just enter “Chocolate-Mint pudding” in their recipe search…

Make pudding or pudding pops.

I make homemade ice cream…that takes quite a bit of milk.