7 Ways With Evaporated Milk

Made with whole or reduced fat milks, canned evaporated milk adds creaminess and caramel-like flavor notes to savory sauces, desserts, and soups.

  • Evaporated Milk Recipes
    Maureen Callahan, Photo: Lee Harrelson; Styling: Ana Kelly, Mindi Shapiro Levine

    Enrich Your Dish

    With more than half the water removed, the texture of evaporated milk is a bit thicker and creamier than fresh milk. That's why it's often used to enhance custards, frozen desserts, pie fillings, and rich sauces. If allowed to freeze slightly, evaporated milk can be whipped into a creamy topping.

  • Smokin' Macaroni and Cheese
    Maureen Callahan, Jennifer Davick

    Smokin' Macaroni and Cheese

    Tampering with mac and cheese seems almost un-American. But this rendition shakes things up in a deliciously good way, tossing macaroni with a creamy thick sauce laced with smoked ham, smoked Gouda, evaporated milk and whole milk. On top: buttery crushed cornflakes.

  • Beef Fillets With Green Peppercorn Sauce
    Maureen Callahan

    Beef Fillets With Green Peppercorn Sauce

    Evaporated milk stands in for cream to lighten this elegant French sauce that pairs pungent green peppercorns with sweet Marsala wine. If beef tenderloin isn't in the budget, try the sauce drizzled over pan seared chicken breast or pork tenderloin.

  • Sweet Potato Casserole
    Maureen Callahan, Photo: Randy Mayor; Styling: Melanie J. Clarke

    Sweet Potato Casserole

    Perfect for potlucks and holiday meals, this easy casserole combines baked sweet potatoes with evaporated milk, sugar, butter, and eggs to make a rich filling that's then crowned with a pecan-streusel topping. Don't like your casseroles too sweet? Cut the topping amount in half.

  • Guava-Candied Ginger Gelato
    Maureen Callahan, Photo: Becky Luigart-Stayner

    Guava-Candied Ginger Gelato

    Combining three types of milk—evaporated milk, dried milk, and 2% reduced fat milk—helps add creamy richness to this exotic, light gelato. Look for guava paste in the Hispanic foods section of the supermarket, specialty cheese shops, or gourmet groceries. Crystallized ginger can be found on the spice aisle.

  • Plum Island Sound Clam Chowder
    Maureen Callahan

    Plum Island Sound Clam Chowder

    This light New England style chowder can be made with fresh or canned clams. Thyme, bacon, red potatoes, two types of milk (evaporated milk and reduced fat 1% milk) and a splash of sherry keep it authentic, but if you like your chowder thick consider making a roux.

  • Butterscotch Pie
    Maureen Callahan, Photo: Karry Hosford

    Butterscotch Pie

    If it's authentic butterscotch flavor you're craving, this cool custard pie won't disappoint. The rich tasting filling sports two light milks (evaporated skim milk and reduced fat milk) to help keep calories and fat in check. To save time, use a refrigerated store-bought crust.

  • Indian Bread Pudding with Cardamom Sauce
    Maureen Callahan, Randy Mayor; Katie Stoddard

    Indian Bread Pudding

    All the flavors of Bombay are laced into this slightly sweet bread pudding made with evaporated milk, butter, and rose-flower water. A creamy custard sauce made with pistachios and ground cardamom adds a delicate sweet finish.

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