What you need to know before substituting evaporated milk for regular milk

Evaporated milk is versatile and has a long shelf life. It's useful when you need a creamy touch in sweet and savory recipes, and it can even replace regular milk. So, when a carton of evaporated milk has gone bad, your pantry can solve the problem without a trip to the supermarket.

It cannot be used in the same proportion as regular milk because it is more concentrated. To make it, the milk is cooked until more than half of the water evaporates, and the resulting product is slightly more viscous, with a rich, creamy flavor. Its higher fat content and caramelized lactose affect the consistency of breads, cakes, and other baked goods. Used undiluted, the dough becomes denser, harder, and excessively golden, so it must be diluted before use as a substitute.

For a standard 340ml can of evaporated milk, add between 340 and 530ml of water. The result doesn't have the flavor or consistency that would make you crave a large glass with some oatmeal cookies, but it works well for oatmeal, coffee, soups, and baked goods, as long as they aren't too complicated.

Evaporated milk can also be used as a substitute for other dairy products. Heavy cream is made with equal parts whole milk and cream, so it has a higher fat content: around 12% compared to approximately 6.5% in evaporated milk. Since their textures are very similar, you can substitute evaporated milk for heavy cream in the same proportion and achieve a similar result.

The same ratio applies to heavy cream, with a few exceptions. Because evaporated milk has much less fat, it doesn't whip well to make whipped cream or achieve such a thick and creamy texture. It's also not suitable for adding directly to baked goods that require cream, such as cakes or cookies. However, to give a creamy touch to a tomato sauce or stew, it provides a lighter but equally intense flavor. It's also ideal for slow-cooked soups because it doesn't separate, unlike heavy cream, which has a higher fat content.

The slightly sweet, caramelized flavor of evaporated milk can subtly alter the final taste, though this isn't necessarily a flaw. In savory dishes, it pairs well with caramelized onions, mushrooms, cheeses with nuts and root vegetables, and it's also pleasant in beverages.