Evaporated Milk

boo81

My grandma used to mix evaporated milk and jelly together, then put in the fridge and it tastes lovely. She always used raspberry and added raspberrys chopped up into it aswell. You have to make sure the jelly is cool before you add the milk though.

She did 1 small can to a half pack of jelly.

Nicifer_noonoo

wow thanks everyone, didn'r realise there was so much I could do with it! Think i'm going to try it in coffee, sounds yummy If I'm brave, I may just make a sandwich!!!

spendaholic

Nicifer_noonoo wrote: »

If I'm brave, I may just make a sandwich!!!

Ugh. That would be very brave ... do let us know how it tastes.

fizzel81

i have 2 tins of this sure i have seen some uses for this but cannot find them anywhere, its one of these things not really sure why i bought it

any ideas?

Penelope_Penguin

Try this older thread - Evaporated milk.

All you could want, and more!

Penny. x

daisyroots_2

I like a drop (just enough to cover the bottom of the cup) in coffee. It dilutes neither the strength nor the heat. But then I am weird

I used to have a recipe for Lemon Meringue Pie, in which the evaporated went into the lemon mixture, that was pretty good but it's been years since I did it. It's also quite good poured over puddings and pies, instead of cream or custard

primowino

My family all enjoy home made rice pudding and it is even nicer if you use evaporated milk to make it creamy. To make a rice pudding add 2 tablespoons of pudding rice to 2 tablespoons of sugar and 1 pint of milk. Replace some of the milk with evaporated milk if you have it. Place all the ingredients in an oven proof bowl top with a couple of knobs of butter and some nutmeg, and place in an oven. The oven should be on! However I only make it if the oven is on for something else, and therefore the temperature the rice pudding is cooked at depends on what else is cooking. Stir the pudding regularly, its cooked when the rice is soft.

recovering_spendaholic

Gypsy Tart is wonderful - you just whisk together a large can of evap, 12oz of brown sugar and pour it into a pastry case which has been baked. Bake at 180 for about 25 minutes and then let it cool. It is really lovely.

Stephen_Leak

fizzel81 wrote: »

i have 2 tins of this sure i have seen some uses for this but cannot find them anywhere, its one of these things not really sure why i bought it

any ideas?

ISLE OF ISLAY CREAM

"Winemaker" Magazine, p.129, March 1982

INGREDIENTS

14 fl. oz. (400 g) tin of condensed milk

8 fl. oz. of Scotch whisky

7 fl. oz. (250 ml) carton of UHT long-life single cream

6 fl. oz. (170 g) tin of evaporated milk (eg. "Ideal")

6 - 8 teaspoons of coffee essence (eg. "Camp")

(None of the amounts are critical, and the sizes of the tins and cartons have changed and/or been metricated since the recipe was originally published.)

METHOD

Pour all the ingredients into a 2 pint (1 litre) jug or bowl. Use the whisky to wash out all of the thicker ingredients from their containers. Mix. Pour. Drink.

(I don't know how long this will keep for: it has never stayed around long enough to go off!)

whistler-alison

Hi - does the low fat evap work for the fluff jelly mousse thing? :j