Please log in with your username or email to continue. By using our site, you agree to our evaporated milk recipes policy. How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness.
How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are 7 references cited in this article, which can be found at the bottom of the page. This article has been viewed 91,533 times. Evaporated milk is exactly what the name implies: milk heated until most of the water has evaporated. The result is thicker than milk, but not as heavy as cream or even half-and-half.
Once a convenient way to ship a shelf-stable, canned product, evaporated milk is now more often sought for the light caramel flavor it picks up during cooking. You can use full fat, reduced fat, or skim milk. This makes it a poor choice for making evaporated milk unless you add an emulsifier, such as lecithin. Pour the milk into a wide, heavy-bottomed saucepan.
The wider the pot, the faster the water will evaporate. A thick, nonstick base helps minimize burning from milk solids that sink to the bottom. Bring to a simmer, whisking frequently. Place the saucepan over medium heat. Keep a close eye on the milk and whisk frequently to prevent a skin from forming.