Tres Leches Cake
June 21, 2021
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Evaporated milk is the concentrated, unsweetened canned milk that anchors tres leches cake, pumpkin pie filling, fudge, and most caramel and custard applications. Unlike sweetened condensed milk, evaporated milk has no added sugar, which makes it the right choice for savory applications and recipes where you control the sweetness separately. Evaporated-milk-using favorites include Tres Leches Cake, Pumpkin Caramel Cheesecake, and Homemade Pumpkin Caramel Sauce where the concentrated milk provides creaminess without adding the sugar that sweetened condensed milk would.
Evaporated milk and sweetened condensed milk are NOT interchangeable. Evaporated milk is whole milk with 60% of the water removed, creamier than regular milk, no added sugar. Sweetened condensed milk is whole milk with 40% of the water removed AND heavy sugar added, syrupy, sweet, sticky. Substituting one for the other will produce wildly different results in any recipe.
For pumpkin pie filling, evaporated milk is the standard creamy base. The classic recipe is 1 can pumpkin puree, 1 can evaporated milk, 3 eggs, 3/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon each nutmeg and cloves, 1/2 teaspoon salt. Whisk together, pour into pie crust, bake at 425°F for 15 minutes then 350°F for 35-40 minutes. The evaporated milk gives the filling its characteristic dense, smooth texture.
For tres leches cake, evaporated milk is one of the three milks that soak into the sponge cake (along with sweetened condensed milk and heavy cream). The standard ratio is equal parts of all three milks, whisked together and poured over a baked-and-poked sponge cake. Refrigerate overnight. The evaporated milk provides creaminess; the sweetened condensed provides sweetness; the heavy cream provides richness.
For mac and cheese (the upscale version), evaporated milk substituted for half the milk in a standard bechamel produces a noticeably richer, creamier finished sauce. The standard substitution is 1 cup evaporated milk + 1 cup regular milk in place of 2 cups regular milk. For storage, opened cans of evaporated milk keep 5-7 days refrigerated transferred to a sealed container. Unopened cans keep 2-3 years in the pantry. Other reader picks that build on evaporated milk include Chocolate Peanut Butter Swirl Fudge and Classic Chocolate Fudge. Browse sweetened condensed milk, buttermilk, and salt for closely related cooking applications.
Evaporated milk is commonly used in pies, puddings, creamy soups, casseroles, and dessert bars. It provides a rich texture without needing heavy cream. You can add it to mashed potatoes, pasta sauces, or baked desserts to create a smooth and creamy consistency.
Evaporated milk recipes usually use evaporated milk as a creamy liquid ingredient in place of regular milk or cream. Mix it with other ingredients according to the recipe, such as eggs, sugar, or broth. It helps thicken and enrich both sweet desserts and savory dishes during cooking.
Evaporated milk adds creaminess and body to recipes while providing a slightly concentrated milk flavor. Because some of the water has been removed, it thickens sauces and desserts more effectively than regular milk. It is commonly used in custards, pies, soups, and baked dishes.
To make evaporated milk, simmer regular milk in a saucepan over low heat until about half of the liquid evaporates. Stir occasionally to prevent burning. This process concentrates the milk and creates a thicker texture that can be used in recipes that call for evaporated milk.
For more concentrated dairy options, see our heavy cream and dulce de leche recipes.