Recipes with evaporated milk
663 recipes
Best German Chocolate Pie
German chocolate pie with a silky cocoa custard, flaked coconut and evaporated milk baked into a single crust. The flavors of the classic layer cake in a one-bowl pie.
Scandanavian Salmon Souffle
Low-fat Scandinavian salmon souffle with canned salmon, dill, lemon juice, and whole wheat bread baked in a custard of egg and evaporated skim milk. A light, single-serving lunch.
Best Chocolate Fleck Frozen Yogurt
Chocolate fleck frozen yogurt creates tiny shards of dark chocolate throughout a tangy vanilla yogurt base. A lighter alternative to chocolate ice cream with the chocolate technique that creates the fleck effect.
Peter's Pumpkin Pie
Pumpkin pie with brown sugar, corn syrup, and a custard set by both eggs and evaporated milk for a creamier filling. Warm cinnamon, ginger, and cloves, finished with whipped cream and candied ginger slivers.
Marie Augustus' Pralines
Satisfy your sweet tooth with this delicious snack that is addictive as it is tasty.
Potato Devil's Food Cake
Potato devil's food cake uses mashed potatoes for an incredibly moist crumb. With unsweetened chocolate squares and chopped nuts, this vintage layer cake stays tender for days.
Chow-Down Chowder
A creamy, low-calorie vegetable chowder with broccoli, mushrooms, corn, and pimiento in a light chicken broth and evaporated milk base. Warm, filling comfort food on the table in 30 minutes.
Parmesan Fettuccine Alfredo
Fettuccine Alfredo made lighter with evaporated milk instead of heavy cream, simmered with Parmesan, garlic and basil into a silky sauce right in the pot. A quick, creamy pasta with less fat than the classic.
Prawns with Crab Sauce
Stuffed baked prawns topped with a creamy cheddar and crab meat sauce. A double-seafood showpiece with garlic-scallion stuffing, perfect for special dinners.
Prawns with Crab Sauce
Stuffed baked prawns topped with a creamy cheddar and crab meat sauce. A double-seafood showpiece with garlic-scallion stuffing, perfect for special dinners.
French Market Doughnuts
New Orleans-style French Market beignets cut into squares, deep-fried golden, and buried in powdered sugar. Make-ahead yeast dough that chills overnight and improves over a week in the fridge.
Quiche-Grits
Quiche-grits combines a classic egg and Swiss cheese quiche with hot grits in a pie shell, loaded with ham or tuna, onion, and a kick of cayenne. Southern meets French.
Frozen Graham Custard
Frozen graham custard is a retro no-churn freezer dessert with whipped evaporated milk, lemon, and vanilla custard layered between buttery graham cracker crumbs. Six ingredients, no ice cream maker, pure midcentury nostalgia.
Maple Pecan Pumpkin Pie
Maple pecan pumpkin pie layers spiced pumpkin custard with raisins and chopped pecans, topped with maple-scented whipped cream and toasted pecan halves. A Thanksgiving upgrade on the classic.
Super Lemon Icebox Pudding
frozen dessert
Tamale Pie Iii
A loaded tamale pie with ground beef, bacon, corn, and green chiles in a cornmeal crust, topped with a melted Monterey Jack and egg layer. Tex-Mex comfort baked in a pie pan.
German chocolate pie with a silky cocoa custard, flaked coconut and evaporated milk baked into a single crust. The flavors of the classic layer cake in a one-bowl pie.
Low-fat Scandinavian salmon souffle with canned salmon, dill, lemon juice, and whole wheat bread baked in a custard of egg and evaporated skim milk. A light, single-serving lunch.
Chocolate fleck frozen yogurt creates tiny shards of dark chocolate throughout a tangy vanilla yogurt base. A lighter alternative to chocolate ice cream with the chocolate technique that creates the fleck effect.
Pumpkin pie with brown sugar, corn syrup, and a custard set by both eggs and evaporated milk for a creamier filling. Warm cinnamon, ginger, and cloves, finished with whipped cream and candied ginger slivers.
Satisfy your sweet tooth with this delicious snack that is addictive as it is tasty.
Potato devil's food cake uses mashed potatoes for an incredibly moist crumb. With unsweetened chocolate squares and chopped nuts, this vintage layer cake stays tender for days.
A creamy, low-calorie vegetable chowder with broccoli, mushrooms, corn, and pimiento in a light chicken broth and evaporated milk base. Warm, filling comfort food on the table in 30 minutes.
Fettuccine Alfredo made lighter with evaporated milk instead of heavy cream, simmered with Parmesan, garlic and basil into a silky sauce right in the pot. A quick, creamy pasta with less fat than the classic.
Stuffed baked prawns topped with a creamy cheddar and crab meat sauce. A double-seafood showpiece with garlic-scallion stuffing, perfect for special dinners.
Stuffed baked prawns topped with a creamy cheddar and crab meat sauce. A double-seafood showpiece with garlic-scallion stuffing, perfect for special dinners.
New Orleans-style French Market beignets cut into squares, deep-fried golden, and buried in powdered sugar. Make-ahead yeast dough that chills overnight and improves over a week in the fridge.
Quiche-grits combines a classic egg and Swiss cheese quiche with hot grits in a pie shell, loaded with ham or tuna, onion, and a kick of cayenne. Southern meets French.
Frozen graham custard is a retro no-churn freezer dessert with whipped evaporated milk, lemon, and vanilla custard layered between buttery graham cracker crumbs. Six ingredients, no ice cream maker, pure midcentury nostalgia.
Maple pecan pumpkin pie layers spiced pumpkin custard with raisins and chopped pecans, topped with maple-scented whipped cream and toasted pecan halves. A Thanksgiving upgrade on the classic.
frozen dessert
A loaded tamale pie with ground beef, bacon, corn, and green chiles in a cornmeal crust, topped with a melted Monterey Jack and egg layer. Tex-Mex comfort baked in a pie pan.
