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Jun 16, 2011 06:13 PM

What to do with 4 cans of evaporated milk?

I always sub in evaporated nonfat milk when a recipe calls for anything milk - half n half, cream, whatever - so I always pick up a can or two when they're on sale. I just noticed, however, that I have four cans that are best used I must have picked up a bunch for Christmas baking or something and not gotten around to using them. What can I whip up pretty quickly and put in the freezer?

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  1. First of all, the "use by" date is not a mandate. It's simply a freshness indicator. If you kept the milk and used it for Christmas baking this year you'd probably notice not difference in the final product. Frankly, I don't like to freeze anything with dairy in it; but that's a personal choice. I'd use it over a period of a few weeks for gravies, sauces, roux, sweet baked goods, etc.
    If you believe you have to use it immediately, any sweet dough made with milk (breakfast rolls, etc.) will work and can be frozen and thawed prior to baking.

    1. yes, the "best by" date is just that -- but that date is probably cautious by a long shot. one neat recipe using evap. milk is "burger bundles" -- unless you are snobby about using cream of mushroom soup -- which i am not.,1926,...

      also, i think fudge uses evaporated milk, right? i'd go to the evaporated milk's manufacturer's website for recipe ideas.

      15 Replies
      1. re: alkapal

        +1 on fudge - first thing that came to mind.

        other ideas:
        - mac & cheese
        - gratin or scalloped potatoes
        - mashed potatoes
        - pudding
        - panna cotta
        - creamy soup or chowder
        - flan
        - key lime pie
        - gelato
        - scrambled eggs or quiche

        you can use it pretty much anywhere you'd normally use cream.

        1. re: goodhealthgourmet

          my key lime pie uses sweetened condensed milk.

          1. re: alkapal

            sweetened condensed milk is just evaporated milk with sugar added to you can just add sugar to the evaporated milk.

            1. re: goodhealthgourmet

              you think it would be the same? i don't think the texture would work correctly in the application. i guess if i were desperate, i might give it a shot; but, there are plenty of other ways to use the evaporated milk and not worry about doctoring to make it "fit."

              1. re: goodhealthgourmet

                For one cup of evaporated milk add 1 1/4 cups of sugar, heat and stir until the sugar is completely dissolved and then let cool. Voila, homemade sweetened condensed milk.

                1. re: cookinforcash

                  well, there ya go! is it the same texture?

                  1. re: alkapal

                    cookinforcash beat me to it.

                    yes, it's the same texture as long as you expose the sugar to sufficient heat to get it syrupy. i always make my own because i prefer to control the sweetness/sugar level and the flavor - i use coconut sugar which tastes more like brown sugar than white...and i can actually get away with using less sugar - 7/8 - 1 cup usually does the trick for me and i've never had any complaints ;)

                    1. re: goodhealthgourmet

                      i like the idea of using coconut sugar. "jaggery" right?

                      1. re: alkapal

                        yes & no. jaggery *used* to be derived solely from sugarcane or date palms...but i think now some producers are also using sago and coconut palms for it, and sometimes combining one or more of the sugars.

                        i use pure coconut sugar for the milk because i don't react to that as negatively as i do to other sugars...but feel free to use jaggery for yours - i adore the flavor of it, i just reserve it for very limited, specific uses.

                        1. re: goodhealthgourmet

                          in sri lanka, jaggery is from "palmera" (sp?) which mr. alka says looks like a coconut tree. now i've gotta go look that up!

                          1. re: alkapal

                            well, "palmera" is just the Spanish word for palm tree...and there are over 2500 species of palm trees, coconut palm just happens to be one of them.
                            from what i've read, some of the Sri Lankan jaggery may be made from coconut palms nowadays, but i know that it used to come exclusively from date or sugarcane palm...and Goan or Indian jaggery still does.

                            1. re: goodhealthgourmet

                              OT for this thread, but do you know this blogger?
                              saw a link on facebook for the gluten-free pizza crust.

                              1. re: alkapal

                                sure do - i know pretty much all of 'em :) but thanks for lookin' out!

                  2. re: cookinforcash

                    Hi cookinforcash, I tried making sweetened condensed milk from evaporated milk this way, for a lime-bar recipe, and it did not work. It never "solidified" even after extra time in the oven, & in the fridge, just a goopy mess. In the past, I've made the bars with the real sweetened condensed and it was just right. Wonder why

                    1. re: aopotato

                      After you boil sugar and evaporated milk it needs to be lowered to a simmer and reduced until thick, prob 15min or so, stir occassionally. If not reduced it will be sweet yet too thin to swap directly for sweetened condensed.

          2. You could make Dulce de leche? I'm sure there are some recipes online you could find...

            1 Reply
            1. re: TheSnowpea

              I usually use sweetened condensed milk to make Dulce de leche. Can you make it from evaporated milk? To answer my own question, maybe if more sugar was added to the evaporated milk.

            2. I usually use it to make flan or pumpkin pie, custard pie. Really easy too.

              1. It will be perfectly fine for months, and probably years.

                1 Reply