Evaporated Milk
Unsweetened milk concentrated by evaporating about 60 percent of its water, then canned and sterilized. It pours like light cream and tastes faintly cooked.
| Category | Milk & Cream |
|---|---|
| Maker / Origin | United States |
| Storage | Store cans in a cool, dry pantry. After opening, transfer to a sealed container in the fridge; never store in the open can. |
| Shelf life | Unopened cans keep about a year in the pantry. Once opened, refrigerate and use within about 5 days. |
| Best uses | Pumpkin pie, tres leches, chowders, mac and cheese, fudge, and coffee. |
| Substitutes | Half & half or light cream for sauces; whole milk reduced by simmering for baking. |
| Pairings | Pumpkin pie, tres leches cake, coffee, and mac and cheese. |
| Last checked | October 18, 2026 |
About it
Evaporated milk was a frontier and wartime staple because it kept without refrigeration, and it remains standard in pumpkin pie and many Latin American and Southeast Asian desserts. It is not interchangeable with sweetened condensed milk.
Storing it
Shake the can before opening. Leftover evaporated milk freezes for up to 2 months; whisk after thawing.
Using it
Use evaporated milk straight from the can in pie fillings and chowders. Diluted with an equal part of water, it approximates whole milk.
Swaps & pairings
Half & half covers soups and sauces. For pie fillings, simmer whole milk down by about half to concentrate it the same way.
More from this maker: United States