Then the milk simmers at a low heat until about 60 percent of the water is evaporated. The slightly thickened milk is then sealed in shelf-stable cans.

In Latin America, evaporated milk and the thicker, sweetened condensed milk are used widely in dessert cooking and in caramel-making - think dulce de leche, which depends on them, or of tres ...

Evaporated milk might seem like a relic from a bygone era. Amid mantras of eating fresh, local or organic, here we have a can of shelf-stable dairy product.

Evaporated milk does wonders for creating a tasty batch of mac and cheese or creamy pie filling. So there's nothing more frustrating than going to make a recipe and finding you're out—argh!

Though a cup of evaporated milk has about 338 calories compared to whole milk's 152 calories, whole milk also has more than double the water content of the much thicker evaporated milk, according ...

On the other hand, evaporated milk is unsweetened, so you wouldn't want to substitute one for the other, as it can greatly affect how sweet your recipe will taste. * * * Five substitutes for ...

Then the milk simmers at a low heat until about 60 percent of the water is evaporated. The slightly thickened milk is then sealed in shelf-stable cans.