Evaporated milk is one of those ingredients that shows up in the best Latin American recipes: Cuban flan, tres leches cake, carlota de limón. And it never seems to be around when you actually need it.
The first time I made it at home, I was halfway through a tres leches and realized I’d used the last can for something else. I figured: I’m a pastry chef, how hard can this be? Turns out, not hard at all. Just slow.
One ingredient. One pot. About 35 minutes. The homemade version tastes noticeably better than canned and once you’ve made it, you’ll understand exactly what it’s doing in your recipe.
How to Make Homemade Evaporated Milk
Use a wide, heavy-bottomed saucepan. The wider the surface area, the faster the water evaporates and the less time you spend at the stove.
Pour in 3¾ cups (885 ml) of whole milk and place over medium heat. As soon as it starts to simmer, reduce to low. Let it cook uncovered for 30 to 40 minutes, stirring every 5 minutes and scraping the bottom of the pan. Don’t walk away. Scorched milk is hard to clean and will affect the flavor.
The milk is ready when it has reduced to about 40% of its original volume, roughly 1½ cups (354 ml). It will look slightly golden and noticeably thicker. Strain through a fine-mesh sieve and let it cool completely before using or storing.
Use whole milk. 2% works but gives a thinner result. Skim milk is not recommended for dessert applications.
Storage
Refrigerate in an airtight jar for up to 5 days. It will thicken as it cools; stir before using. Do not freeze.
More Recipes You’ll Love
- Tres Leches Cake
- Flan (coming soon)
- Carlota de Limón (coming soon)
- Horchata (coming soon)
If you made this and went straight into a tres leches, I need to see it. Tag me @thelatincrumb so I don’t miss it.
PrintHomemade Evaporated Milk
Homemade evaporated milk with just one ingredient and 35 minutes on the stovetop. Richer than canned and ready whenever your recipe needs it.
- Prep Time: 2
- Cook Time: 30
- Total Time: 32
- Yield: 12 oz
Ingredients
- 3¾ cups (30 oz) whole milk
Instructions
Pour the milk into a heavy-bottomed nonstick saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer, stirring every 5 minutes to prevent sticking, until the milk has reduced by half.
Remove from heat, strain through a fine-mesh sieve to remove the skin, and transfer to a jar or airtight container. Use immediately or refrigerate.
Notes
Storage: Refrigerate up to 5 days. Stir before using. Do not freeze.
If it looks grainy: Strain through a fine-mesh sieve. Usually caused by heat that was too high.
Dairy-free: Full-fat coconut milk can be reduced the same way. It will add coconut flavor.
Frequently Asked Questions
No. Evaporated milk is unsweetened; it’s just milk with water removed. Condensed milk has sugar added and is much thicker and sweeter. They are not interchangeable.
Heavy cream diluted with whole milk (equal parts) is your closest match. Full-fat coconut milk also works well in spiced Latin desserts, though it will add coconut flavor.
Check the volume. You want roughly 40% of what you started with. The color shifts from white to a pale ivory or very light gold, and the texture is noticeably thicker than fresh milk.
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