Cooking With Canned Milks

Canned Milks Are Not Interchangible in Recipes

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Evaporated and Condensed Milk. Peggy Trowbridge Filippone

Although these milk products have similar names, condensed and evaporated milk are not the same thing, and also cannot be used in the same way when cooking. They are both concentrated forms of milk that have had much of their water removed by high-heat cooking; they also do not need to be refrigerated—but that is where the similarities end. Condensed milk is sweet and gooey, due to the fact that it is made of 40 to 45 percent sugar, which is cooked down and then mixed with whole milk.

Evaporated milk, on the other hand, doesn't contain any sugar, but is simply milk heated until the water is cooked off, resulting in a consistency similar to cream. Evaporated milk is available in whole, low-fat, and fat-free.

So now that you understand the differences in the two kinds of canned milk, it's time to learn how to cook with each.

Cooking With Condensed Milk

Since condensed milk contains sugar, it's important that you read your recipe carefully to know whether you need evaporated or condensed milk. In baked goods, condensed milk lends tenderness, moisture, and flavor to the recipe, as well as color to the crust. Condensed milk is very popular for use in desserts and sweets—it is a prime ingredient in an old-fashioned key lime pie. (You can cut the calorie count down a bit by reducing the sugar in the recipe.) 

Caramelized condensed milk is an heirloom favorite as a topping for desserts.

It is made by boiling a sealed can of condensed milk for two to three hours. The can must be permitted to cool down completely before opening to avoid any danger of explosion and/or burn injuries. As enjoyable as this topping is, it is just too risky to do in the home kitchen. However, it is a fun treat if you are out camping and have an open fire.

Eagle Brand Sweetened Condensed Milk offers several safe methods for making homemade caramel.

Cooking With Evaporated Milk

Evaporated milk can stand high temperatures without curdling, making it a good choice in recipes for adding creaminess to thick sauces, puddings, and crockpot recipes. It's also good as a coating liquid for breading meats, fish, and poultry. If need be, very cold whole evaporated milk can be whipped, but it will collapse quickly—whip just prior to serving and don't expect to store any leftovers.

The natural lactose sugar is concentrated in evaporated milk, so you may need to reduce the sugar when using it as a fresh milk substitute in recipes. To substitute evaporated milk for fresh milk, one cup of whole milk is equivalent to 1/2 cup evaporated milk plus 1/2 cup water. However, you should only substitute in cooking, not for drinking. The intense high heat process required to make evaporated milk, as well as processing it into tins, does not make for a palatable substitute for fresh milk to drink as a beverage on its own. It can be diluted to use on cereal in a pinch, however. Older generations often used evaporated or condensed milk as a creamer for coffee or tea.

When using reconstituted evaporated milk in recipes, you shouldn't notice any taste difference at all, except in yeast breads where the result will be slightly sweeter. Evaporated milk can be substituted in equal amounts for cream or half-and-half in most recipes. 

Evaporated and Condensed Milk Recipes

From mac-n-cheese to pumpkin pie, there is quite a range of recipes using canned milks, including well-rounded evaporated milk and condensed milk dishes, as well as some heirloom recipes to take you back to your youth.