Substitute For Evaporated Milk
If you want to substitute evaporated milk in pumpkin pie or simply looking for dairy-free alternatives, this guide will take you through several options as well as a do-it-yourself substitute for evaporated milk in baking!
Servings: 2
Calories: 144kcal
Instructions
- Place 2 cups / 480g of whole milk into a saucepan over medium heat and cook it until it is reduced by about 60% so you should aim to have ¾ cup / 190g left at the end. This will take about 30-40 minutes
- Stir the mixture every now and then as you don´t want to burn the milk.
- At the end of the cooking time, run the reduced milk over a sieve.
- Chill it overnight in the fridge (min. 6hours) to achieve the desired thick consistency, after which you can use it at a 1:1 exchange in your recipe.
Video
Notes
- While preparing the homemade evaporated milk recipe, make sure that the mixture is simmering (small bubbles). The milk should never boil (risk to burn), but also a high enough temp is crucial in order to reduce its volume.
- If there is any foam by the end of the cooking time, discard it before chilling the evaporated milk.
- You can easily flavor this evaporated milk recipe by cooking cinnamon sticks or vanilla bean with the milk.
- To avoid burning the milk, it is important to keep a good quality milk pan for cooking condensed milk or any other cream eg. pastry cream.
Nutrition
Calories: 144kcal | Carbohydrates: 11g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 91mg | Potassium: 360mg | Sugar: 12g | Vitamin A: 389IU | Calcium: 295mg