Evaporated milk is a pantry staple that adds richness and creaminess to many recipes. A standard can of evaporated milk typically contains 12 ounces of product. This concentrated form of milk has about 60% of its water content removed, resulting in a thicker consistency than regular milk.
Cans of evaporated milk come in various sizes to suit different cooking needs. While the 12-ounce can is most common, smaller 5-ounce cans are available for recipes requiring less volume. Larger cans, ranging from 28 to 96 ounces, cater to commercial or bulk-use purposes.
Understanding the amount of evaporated milk in a can is crucial for accurate recipe measurements. A 12-ounce can equals approximately 1 1/2 cups of evaporated milk, making it easy to substitute in recipes that call for specific cup measurements. This versatile ingredient enhances both sweet and savory dishes, from creamy soups to decadent desserts.
Understanding Evaporated Milk
Evaporated milk is a concentrated dairy product with unique properties. It offers rich flavor and creamy texture while providing essential nutrients.
Composition and Characteristics
Evaporated milk is created by removing about 60% of water from fresh milk through a heating process. This concentration results in a thicker consistency compared to regular milk.
The product is unsweetened and retains most of the nutrients found in fresh milk. It has a slightly caramelized flavor due to the heating process.
Evaporated milk typically comes in 12-ounce cans, though smaller 5-ounce and larger bulk sizes are also available. Its long shelf life makes it a convenient pantry staple.
Evaporated Milk vs. Condensed Milk
While often confused, evaporated milk and condensed milk are distinct products. Evaporated milk is unsweetened, whereas condensed milk has added sugar.
Condensed milk is sweeter and thicker than evaporated milk. It’s commonly used in desserts and sweet recipes.
Evaporated milk is more versatile, suitable for both sweet and savory dishes. It can be reconstituted with water to approximate fresh milk.
The nutritional profiles differ significantly. Evaporated milk retains milk’s natural nutrients without added sugars, making it a healthier option for many recipes.
Can Sizes and Measurements
Standard can sizes for evaporated milk vary, with each size containing a specific volume. Understanding these measurements helps ensure accurate ingredient usage in recipes.
Common Can Sizes
Evaporated milk typically comes in 5-ounce, 12-ounce, and 14.5-ounce cans. The 12-ounce can is the most common size found in supermarkets. Larger cans, such as 25-ounce and 96-ounce sizes, are available for commercial use or bulk purchases.
Some brands may offer slightly different sizes, so it’s important to check the label. For example, a brand might sell a 13-ounce can instead of the standard 12-ounce size.
Conversion to Ounces
Converting can sizes to fluid ounces is straightforward, as the volume is often listed on the label. Here’s a quick reference:
- Small can: 5 fl oz
- Standard can: 12 fl oz
- Large can: 14.5 fl oz
It’s worth noting that these measurements are in fluid ounces, which measure volume, not weight.
Can Size to Volume Conversion
Understanding how can sizes translate to cups and pints is useful for recipe adjustments. Here’s a handy conversion chart:
| Can Size | Fluid Ounces | Cups | Pints |
|---|---|---|---|
| 5 oz | 5 | 0.625 | 0.31 |
| 12 oz | 12 | 1.5 | 0.75 |
| 14.5 oz | 14.5 | 1.81 | 0.91 |
When a recipe calls for a cup of evaporated milk, a 12-ounce can will provide slightly more than needed. The 14.5-ounce can is close to 2 cups, making it suitable for recipes requiring larger amounts.
Culinary Uses of Evaporated Milk
Evaporated milk is a versatile ingredient that enhances both sweet and savory dishes. Its concentrated flavor and creamy texture make it ideal for various cooking and baking applications.
Baking with Evaporated Milk
Evaporated milk adds richness to baked goods without excess liquid. It works well in cakes, cookies, and pies, creating a moist texture. Bakers often use it in pumpkin pie filling for a silky consistency.
For cheesecakes, evaporated milk can replace heavy cream, resulting in a lighter yet creamy texture. It also enhances the flavor of bread puddings and custards.
In frostings and glazes, evaporated milk provides a smooth texture and helps achieve the right consistency. It’s particularly useful in caramel sauces, adding depth and creaminess.
Cooking with Evaporated Milk
Evaporated milk shines in savory dishes, especially creamy soups and sauces. It adds body to cream-based soups like clam chowder without the risk of curdling.
In pasta dishes, it creates a velvety sauce base for dishes like fettuccine Alfredo. Evaporated milk also works well in creamy casseroles, providing richness without excess fat.
For mashed potatoes, it adds creaminess and flavor while keeping the dish lighter than using heavy cream. In savory pies and quiches, it contributes to a smooth, creamy filling.
Recipes Involving Evaporated Milk
Evaporated milk is a key ingredient in many popular recipes. It’s essential for making homemade ice cream without an ice cream maker, producing a creamy texture.
In Latin American cuisine, it’s used to make tres leches cake, a sponge cake soaked in three types of milk. Evaporated milk is also crucial for preparing dulce de leche, a caramel-like sauce.
For beverage recipes, it’s used in homemade hot chocolate and certain coffee drinks for added richness. In Indian cuisine, it’s often used in creamy curries and desserts like kheer.
Substitution for Regular Milk
Evaporated milk can be reconstituted as a substitute for fresh milk. Mix equal parts evaporated milk and water to use in recipes calling for regular milk.
In coffee or tea, it serves as a creamy alternative to half-and-half or cream. For smoothies and milkshakes, it adds richness without thinning the consistency.
Evaporated milk works well in savory dishes where milk is called for, such as cream-based soups or sauces. It’s also a suitable substitute in most baking recipes, though it may slightly alter the texture.
Preservation and Storage of Evaporated Milk
Proper storage of evaporated milk ensures its longevity and maintains its quality. Understanding shelf life and freezing techniques can help maximize the usability of this versatile ingredient.
Shelf Life of Evaporated Milk
Unopened cans of evaporated milk can last 12 to 18 months past the manufacture date when stored in a cool, dry pantry. The ideal storage temperature ranges from 50°F to 70°F (10°C to 21°C).
Once opened, evaporated milk should be refrigerated and used within 5-7 days. Transfer the milk to an airtight container to prevent contamination and absorption of odors.
The best-by date on the can indicates peak quality but is not an expiration date. Proper storage can extend the milk’s usability beyond this date.
Signs of spoilage include:
- Off odors
- Discoloration
- Unusual texture
Always inspect the can before use. Discard if it’s bulging, rusty, or leaking.
Freezing and Thawing Practices
Freezing evaporated milk is possible but may affect its texture. To freeze:
- Transfer milk to a freezer-safe container
- Leave 1/2 inch of headspace for expansion
- Label with date and contents
- Freeze for up to 3 months
To thaw, place the container in the refrigerator overnight. Once thawed, shake or stir well to recombine any separated components.
Frozen and thawed evaporated milk works best in cooked dishes rather than as a beverage. The texture may become slightly grainy, but this is often unnoticeable in recipes.
Use thawed evaporated milk within 3-4 days for optimal quality. Avoid refreezing previously frozen milk to maintain food safety standards.
Versatility and Substitution
Evaporated milk offers culinary flexibility and can be swapped with various alternatives in recipes. Its concentrated form allows for creative uses beyond traditional applications.
Alternative Uses of Evaporated Milk
Evaporated milk enhances the richness of soups and sauces. It can be whipped for a lighter texture in desserts or used as a coffee creamer.
In baking, it adds moisture and tenderness to cakes and breads. Evaporated milk also serves as a base for homemade ice cream and frozen treats.
For savory dishes, it creates creamy pasta sauces and adds depth to casseroles. Some use it to make reconstituted milk by mixing equal parts water and evaporated milk.
Substitutes for Evaporated Milk
When evaporated milk isn’t available, several alternatives can be used. Regular milk can be reduced by simmering to achieve a similar consistency.
Heavy cream mixed with whole milk provides a comparable richness. For dairy-free options, unsweetened soy or almond milk can be reduced on the stove.
Powdered milk reconstituted with less water than directed yields a suitable substitute. In some recipes, Greek yogurt or sour cream may work as replacements.
For sweet recipes, condensed milk can substitute if sugar is reduced elsewhere in the recipe. Frozen juice concentrate, thinned slightly, can replace evaporated milk in certain desserts.
