Evaporated Milk Guide: How to Make and Use Evaporated Milk

Evaporated milk is a shelf-stable, concentrated form of milk sold in cans. Evaporated milk was developed in the 1890s, shortly after the invention of sweetened condensed milk. It is made by heating milk at reduced pressure until the water content has decreased by about half. Evaporated milk is sterilized after it is reduced and homogenized. As a shelf-stable alternative to fresh milk, evaporated milk was designed to be diluted with an equal amount of water.

There are two kinds of canned, concentrated milk products you'll find in most grocery stores: sweetened condensed milk (often referred to as just “condensed milk”) and evaporated milk. Both products start with cow's milk and have a much longer shelf life than regular milk, but there are differences in sugar content and color.

Evaporated milk is unsweetened, and sweetened condensed milk is sweetened with added sugar, which acts as a natural preservative. Evaporated milk is about 10 percent sugar by weight—that's because fresh dairy milk naturally contains about 5 percent sugar, mainly in the form of lactose. Sweetened condensed milk typically contains 55 percent sugar. Evaporated milk has a tan color due to the concentration of lactose and protein that occurs during cooking. Sweetened condensed milk is lighter in color due to the high concentration of sugar.

Evaporated milk can be used as a substitute for heavy cream or milk in savory dishes, like corn chowder, mashed potatoes, and macaroni and cheese. It can also add a syrupy texture and dairy flavor to dessert recipes including:

1. 1. Tres leches cake: Tres leches cake is a popular sponge cake from Latin America. The sponge cake featured in this dessert is soaked with syrup made from three types of milk: evaporated milk, sweetened condensed milk, and whole milk. The cake is finished with a thick layer of whipped cream and a garnish of fresh berries or maraschino cherries.
2. 2. Kulfi: This Indian ice cream is traditionally made with milk reduced to a thick consistency—a culinary process that has been popular in India for thousands of years. Store-bought evaporated milk can be used to replicate the homemade version.
3. 3. Pumpkin pie: Pumpkin pie is a traditional dessert made with a warm spiced pumpkin custard filling and flaky pie crust. It’s usually served (with a good fluff of whipped cream) during the fall harvest holidays like Thanksgiving when pumpkins and gourds are in season. Using canned pumpkin puree and evaporated milk is one of the easiest ways to make the custard filling.
4. 4. Fudge: To make an easy fudge, combine evaporated milk, sugar, chocolate chips, and nuts in a saucepan over medium heat and stir until melted. You can then refrigerate the mixture to set the fudge.
5. 5. Flan: Flan is a creamy custard dessert made with evaporated milk, eggs, sugar, occasionally flavored with vanilla, and topped with caramel sauce. Also known as crème caramel, the sweet custard is gently cooked inside a loose caramel base. Upon serving, the baker inverts the dish onto a plate, and the caramel drips down the sides of the set custard, creating a visually appealing dessert.