Evaporated Milk
Shelf-stable canned milk with 60% of its water removed, providing richness without sweetening.
1 Can (12 fl oz) = 354 mL • Reconstitute: 1/2 Cup Evaporated Milk + 1/2 Cup Water = 1 Cup Milk
Evaporated milk is a shelf-stable canned dairy product made by heating fresh homogenized milk under vacuum pressure until approximately 60% of its water content has evaporated. The concentrated milk is then canned and sterilized at high temperatures, which gives it a slightly caramelized color, a creamy texture, and a caramelized, cooked flavor. Because it is highly concentrated, it contains double the fat and protein of regular milk. It adds creaminess and richness to recipes without adding sweetness, distinguishing it from sweetened condensed milk, which contains massive amounts of added sugar.
In baking, evaporated milk is a staple in pumpkin pies, custards, fudges, and evaporated milk breads. It can also be reconstituted back into regular milk by mixing it with an equal volume of water, making it a reliable pantry backup for everyday baking.
Accidentally buying and using sweetened condensed milk instead of evaporated milk. The extreme sugar content will burn the dessert and prevent custards from setting.
Widely available globally. In the UK, it is often used as a pouring cream substitute over desserts. In the US, Carnation is the most prominent brand.
Essential for pumpkin pie fillings, fudge, mac and cheese sauces, custards, and rich evaporated milk breads.
Replace 1 cup evaporated milk with 1 cup heavy cream or 1 cup whole milk boiled down by half.
Unopened cans keep in a cool pantry for up to 1 year. Once opened, transfer to a clean container and refrigerate for up to 5 days.