Evaporated milk is fresh milk with 60% of the water is removed through dehydration. This type of milk is mostly canned and can be stored for 12 to 18 months on the shelf or up to seven days in a glass container in the fridge.
The process of sterilization turns its white colour into a slightly darker hue and has a sweet caramel flavour. Evaporated milk can be returned to its original state by adding the exact amount of water as the milk and can be used to add flavour and texture to dishes and baked goods.
You can try any of the following easy-to-cook recipes that I have compiled (source cited).
1. Creamy Thai Chicken Curry (Thailand)
1 tablespoon cooking oil
3 cloves garlic, crushed and chopped
5 cm ginger, sliced thinly
1 medium-sized onion, sliced thinly
1kg chicken, cut into serving pieces
3 cups (750ml) evaporated milk
1 teaspoon curry powder
1 pinch salt and pepper
1 small chilli, optional
Heat oil in a saucepan over low heat.
Sauté garlic, ginger and onion until slightly golden brown.
Add chicken and stir-fry until the chicken is slightly brown.
Add just enough evaporated milk to almost cover the chicken. Add curry powder, salt and ground pepper.
Cover and slowly simmer until the chicken becomes tender. Turn the heat to the lowest setting possible to avoid burning the milk. Stir the dish occasionally to prevent sticking.
Add the chilli when the chicken is tender. Simmer for one minute more. Serve with steamed rice. Yields 4 servings.
2. Classic Swedish Meatballs (Sweden)
1 2/3 cup evaporated milk
2/3 cup chopped onion
1/4 cup dry breadcrumbs
1/2 teaspoon salt
1/2 teaspoon allspice
1 pinch pepper
1 lb. lean ground beef
2 teaspoons unsalted butter
2 teaspoons beef bouillon granules
1 cup boiling water
1/2 cup cold water
2 tablespoons all-purpose flour
1 tablespoon lemon juice
Add onion, bread crumbs, salt, allspice, and pepper into 2/3 cup evaporated milk. Add beef and mix lightly. Refrigerate until chilled.
Shape meat mixture into small balls. In a large frying pan, heat butter over medium heat. Fry meatballs in batches until golden brown.
Dissolve beef bouillon in boiling water. Pour over meatballs and bring to a boil. Cover; simmer 15 minutes.
Meanwhile, mix flour in cold water. Remove meatballs from frying pan; reduce oil.
Add flour mixture and remaining 1 cup evaporated milk to pan juices; cook, uncovered, over low heat, stirring constantly until sauce thickens.
Return meatballs to the pan. Add lemon juice and stir to mix. Remove from heat and serve.
3. Clam Chowder (New England)
This light New England-Style Clam Chowder can be made with fresh or canned clams (fresh tastes better).
4 cans clams, chopped
2 8-oz bottle clam juice
5 slices bacon
¾ cup chopped onion
½ cup celery
1 ½ teaspoon butter
2 cups red potato, cubed
1 tablespoon fresh thyme leaves
½ teaspoon salt
¼ teaspoon ground black pepper
1 small bay leaf
2 ¼ cups evaporated milk, vegetable fat
1 ½ cup skimmed milk (1%)
1 tablespoon fresh parsley, chopped
Drain clams in a strainer or colander, save the juice. Add the bottled clam juice to the saved juice to make 3 ½ cups. Keep aside the clams and juice.
Fry bacon over medium heat until crisp. Remove excess oil from the pan, leaving about 2 tablespoons. Add butter, onion, and celery; stir until vegetables are soft.
Add clam juice, potato, thyme, black pepper, bay leaf, and salt to taste. Bring to a boil while covered and simmer over low heat until potato is soft.
Add clams, evaporated milk, and 1% milk; cook and stir for another 5 minutes. Sprinkle with chopped parsley when served.
4. Indian Bread Pudding with Cardamom Sauce (India)
9-10 slices white bread
2 tablespoons butter
1 cup evaporated milk (vegetable fat)
3 tablespoons sugar
2 tablespoons sugar
2 large egg yolks
1 cup whole milk
¼ teaspoon ground cardamom
1 tablespoon chopped pistachios
First off, preheat oven to 400˚C.
Remove crusts from bread; layer the slices on a baking sheet. Brush with melted butter. Bake for 8 minutes until toasted. Remove bread from oven and cool down.
Quarter the slices and arrange in the baking dish slightly overlapping each other.
Mix well together with the evaporated milk and 3 tablespoons sugar, pour over the layered bread. Cover and chill 3-4 hours. Remove from the fridge and bake in 350˚C for 15 minutes.
Whisk egg yolks and 2 tablespoons sugar.
Heat up whole milk in a saucepan until bubbles start to appear. Do not boil.
Slowly add the whole milk to egg yolks while stirring the mixture.
Cook the milk mixture in a pan over low heat for 5-6 minutes.
Using a whisk, stir constantly until sauce thickened.
Remove from heat and sprinkle cardamom in the sauce. Let cool.
Serve pudding with sauce on top. Garnish with ground pistachios.
5. One-Pot Creamy Beef Stroganoff (Russia)
1 lb. lean ground beef
2- 8 oz. sliced button mushrooms
1 can (350ml) evaporated milk
1 lb. egg noodles
1 can (350ml) chive and onion sour cream
Cook ground beef in a Dutch oven over high heat. Stir beef around until brown. Do not remove the sauce.
Add button mushrooms and cook until brown, salt to taste.
Add the evaporated milk, 4 ½ cups hot water and noodles.
At boiling point, reduce heat to simmer without cover for 7-8 minutes, stir to prevent noodles from sticking together.
Cook until noodles are “al dente”, do not over-cook.
Remove from heat and add sour cream.
There you have it! All the creamy goodness of evaporated milk making your dishes stand out in perfection.