71 evaporated milk recipes

Frozen guava mousse made with fresh guava puree, whipped evaporated milk, sugar, and lemon juice. A tropical no-bake dessert with only 4 ingredients and an airy, creamy texture.

Rum-scented candy logs made with powdered sugar and cherries, coated in melted caramel and rolled in crunchy pecans. A vintage holiday confection that makes half a dozen logs.

Almond float with mandarin oranges: a delicate Chinese-restaurant dessert of agar-agar almond jelly squares served in cool mandarin orange syrup. Light, dairy-flexible, and refreshing.

Old-fashioned tuna wiggle: canned tuna and green peas in a creamy evaporated milk gravy served over egg noodles or saltines. Three-ingredient comfort food from Grandma's kitchen, on the table in 30 minutes.

Homemade chocolates in the Laura Secord style: a creamy fondant center mixed with maple, mint, lemon, orange, or almond flavoring, then dip-coated in semisweet chocolate. The chocolate-shop classics, made on the kitchen counter.

A simple recipe that helps you make a savory gravy that's perfect over steak, mashed potatoes or a succulent pot roast.

This mousse is very quick and simple, and very tasty!

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Old-fashioned stovetop fudge made with real unsweetened chocolate, evaporated milk, and walnuts. Cooked to soft ball stage and beaten until thick and glossy, this is the kind of homemade fudge that wins county fair ribbons.

Butterscotch fudge: a no-thermometer fudge made with butterscotch chips, marshmallow creme, evaporated milk, and chopped pecans. Cuts into 81 squares for cookie trays and bake sales.

Lemon bisque is a vintage no-bake dessert: whipped evaporated milk and lemon Jello layered between sweet graham cracker crumbs for a tangy, fluffy refrigerator cake.

Old-fashioned chocolate fudge made with unsweetened chocolate and evaporated milk using the soft-ball candy method. Creamy, dense, and ready in under an hour with an optional peanut butter swirl.

Cherry clafouti with Bing cherries and kirsch baked in a light custard made with whole-wheat flour and evaporated skim milk, served warm in individual ramekins.

Thai iced coffee brewed strong, poured over ice, and stirred with evaporated milk, sugar, and a dash of cardamom for a spiced, creamy cold coffee drink.

Chinese almond jelly dessert with a silky gelatin base of evaporated milk and almond extract, topped with fresh kiwi and strawberries. Light, refreshing, and set in the fridge in minutes.

Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.