How to use evaporated milk in cooking?

What is evaporated milk good for?

It is milk with about 60 percent of the water removed, so it is thicker and creamier than fresh milk, with no sugar added. One maker says it can replace cream in most creamy dishes, including sauces, soups, quiches and casseroles.

As a cream substitute

Use it straight from the can, shaken, in place of cream or half-and-half in creamy sauces, soups, chowders, mac and cheese and quiche. Recipe collections also use it in Alfredo-style sauces, meatloaf and meatballs. It is lighter than heavy cream, so sauces will be a little less rich. It will not whip like cream.

As a milk substitute

Add water. The maker’s advice is to add water back to use it as milk. Follow the can’s label for the ratio, because brands differ.

Baking and desserts

• Custards, flan and pumpkin or sweet potato pie, for a smooth filling.
• Tres leches cake and bread or rice pudding.
• Fudge, where some recipes use it. Use the milk the recipe names.
• Pancakes and banana or caramel cakes.

Drinks

Recipe collections list it in cold brew coffee. A splash adds a creamy finish.

What not to do

• Do not swap sweetened condensed milk for it. It is much sweeter and thicker.
• Go gently with heat. Follow the recipe’s heat settings.
• Check the label. Full-fat, low-fat and fat-free versions behave differently in sauces.

Storage

Follow the storage instructions and date on your can. Once opened, the usual advice is to move the milk to a clean covered container in the fridge and use it soon, but check your brand’s label for exact guidance.