I have 60 oz of evaporated milk and don't know what to cook with it. I have found some recipes, but they only call for 12 oz to be used and I'm about to get another 36 oz. What is a good recipe (or recipes) that use a lot of evaporated milk? Breakfast, lunch, dinner, snack, or desert recipes are welcome. This question taught me that I can turn some of it into sweetened condensed milk, so that can be one of the ingrediants too.
Flan, a type of custard, is the same as crème caramel, tasty desert.
Pumpkin pie uses a bunch of evaporated milk.
Ducle de leche is a terrific desert topping and filling, translated literally it means 'sweet of milk'. The reason I mention this is that in Argentina and Chile, cans of sweetened condensed milk are boiled, unopened, on the stove for some hours to produce dulce de leche. I understand that what you have is evaporated milk, which is different; there is no reason not to try using it to make this delicious treat.
Here is a link with a bazillion uses for evaporated milk:
(Not a duplicate of this question, I don't believe) If I have a recipe that calls for sweetened condensed milk but only have a can of evaporated milk, is there anything I can do to it to the evaporated milk to make it a suitable replacement for sweetened condensed milk? Does the heating / sterilizing of evaporated milk ruin it as a replacement?
What is the difference between fudge recipes that call for sweetened, condensed milk versus regular milk?
I recently made dulce de leche using the can in boiling water method. It came out tasting delicious but it was way to runny. I boiled it for two hours and used sweetened condensed milk and was expecting something that would be able to hold up a spoon. Instead, it was more like a thin sauce. Anyway how do I fix this? or is this the way that it is supposed to come out?
that would work well? EDIT I tried something with chocolate, evaporated milk and butter and sugar, and although functional (ie: does not seem to freeze solid, but becomes taffy like), tastes way too buttery for me. My recipe was something along the lines of: 1/2 cup butter 3 oz chocolate 2 cup sugar 350ml evaporated milk Basically melt butter & chocolate, add sugar and milk and reduce... free w/ dark chocolate (ie: no milk/butter). But I am not sure what gives the sauce the taffy consistency vs. freezing up. I immediately discounted any recipes that I saw which were water based due
I just tried an outstanding turtle recipe. The caramel is brown sugar, butter, corn syrup, salt & sweetened condensed milk heated to 248 degrees. They started out great nice & chewy, not too hard BUT after a week the caramel is turning grainy, sugary & crumbly. What happened?
I have a recipe for Thai Green Curry that calls for evaporated milk, which I don't have. I do have sweetened condensed milk, will that do?
I'm looking for a recipe for orange mousse without eggs, but hopefully with gelatine. I've tried to search for some recipes on google but didn't really find anything too good. I have a very delicious recipe for mango mousse that I found on google that I've tried a lot of times. It would be great if someone could guide me with substituting it with orange rind/juice. I know that Orange recipes can become a bit bitter if not handled properly. Here's the Mango mousse recipe, which is a part of a mango mousse cake. 450 gr. mango 75 gr. sugar 2 tablespoons lemon juice 3 1/2 teaspoons gelatin 500
There are many recipes that will use a can of cream of mushroom soup, for example, not as soup, but as flavoring or sauce. When this is the case, and the recipe does not mention the "add water" step, is it implied? Is it just expected to add water to condensed soup, or in the context of an ingredient, is the condensed soup used for more flavor and shouldn't be diluted?
I have several ice cream recipes that I'm generally happy with (texture is good and all). However, I'd like to make a less sweet, less rich version of some of them. How much guar gum would I expect to need if I halve the amount of sugar needed, or replaced half the cream with milk, for this example recipe: 560 ml of heavy cream 50 g of unsweetened cocoa powder 150 g of sugar 85 g semisweet/bittersweet chocolate 310 ml whole milk What if the recipe has no chocolate but several egg yolks? I know there probably isn't an exact answer, so is there any way I can efficiently test a given