Evaporated milk: recipes & reminiscences!

Katiehound

New creamy thread..... cos I went 'off piste' elsewhere!

If you can find any evap in store ( seems it is in short supply... who knows why?)
So here's a recipe to take you back

Way back then I think we used assorted broken biscuits
Now because tinned mandarins are not cheapie items any more I'm wondering if a couple of real satsumas/ clementines/easy peelers would work
I'm also think cheapie tinned peaches would work with lemon jelly- if you can find one of those!

From 'The Carnation sure-to-please family cookbook

No bake Orange Cream pie. Serves 6
pie case: 6 oz sweetmeal biscuits.
               3 oz melted butter
Filling:    half orange jelly
               small can Carnation  (or half L can?)
               small can mandarin oranges

Crush biscuits into crumbs (in plastic bag is easiest) , put into bowl
Add melted butter. Mix with fork
line deep pie plate or 8" sandwich tin with mixture.
leave until firm

Dissolve jelly in boiling water & make up to 1/4 pint with juice drained from fruit
Cool
Chop half the fruit
Whip Carnation until double in bulk, whisk in jelly and chopped fruit
Pour into flan case, decorate with remaining fruit & leave in cool place until firm.

Lemon cream pie:  use 1/2 lemon jelly, grated rind & juice of 1 lemon
Pineapple Cream Pie: Use 1/2 lemon jelly& small can of pineapple

Enjoy!

peaches and evap
coffee in Germany & Holland served with 'milk'- yes, evaporated milk...

Brambling

one of my jobs as a child before family parties was to make the 'mousse' with a can of evaporated milk and a jelly although when i tried to do it a few years ago i managed to separate it on setting so it was a jelly layer and milk set layer not sure how I managed to mess up something which was child's play!

Peaches and evaporate milk - a treat for the occasional Sunday tea especially if there had been no puddling after lunch 

I very rarely buy evaporate milk but those who use carnation (or cheaper on brand) the carnation web site has some good recipes I can recommend the key lime pie as a quick easy dessert and the salted caramel ice cream was a bit rich for me but was very popular with others 

Katiehound

Brambling said:

  the carnation web site has some good recipes I can recommend the key lime pie as a quick easy dessert and the salted caramel ice cream was a bit rich for me but was very popular with others 

the problem is that nearly all the recipes I have read on there are condensed milk, not evaporated

 and the ice cream is from a different product- Carnation Caramel which I assume is similar to Duche de  Leche

YorksLass

I've noticed lately I can't get small tins of evaporated milk but I can get large ones - seeing as they're currently priced the same as a small one, I'm not complaining!  

We usually use it poured over tinned fruit or fruit pie but I also make rice pudding with it - half evap milk, half water - and DH likes it warm over shredded wheat.  I find it's OK as a substitute in most recipes that call for fresh milk.

Caramel cups recipe:
Packet of Greens Carmelle dessert (if you can get it), 80p
1 pt of fresh milk, 95p (powdered milk doesn't work)
Sprinkle powdered dessert mix over milk and stir.  Heat gently (stirring) till thickened.  Pour into 4 individual dishes, pour caramel sauce from sachet over top of each and leave to set.
Very similar to a caramel panna cotta but much cheaper - around £1.75 for 4 as opposed to £1.85 for 2 ready made.  Even cheaper if you sub the fresh milk for evap milk/water.

Chocolate cups recipe:
2 cups water (around 3/4 pt)
1 cup dried milk powder (around 6 oz) *
1/4 cup cornflour (1.5 oz)
1/4 cup cocoa powder (1.5 oz)
1/4 cup sugar (1.5 oz)
1-2 caps vanilla extract (optional)
Combine dry ingredients in a pan.  Add a little water and stir till smooth (to avoid lumps).  Gradually add remainder of water.  Heat gently, stirring, till thickened and pour into 4 individual dishes.  Leave to cool.  Very chocolate-y, even more delicious if topped with a dollop of cream.  * Use evaporated milk diluted with water for a creamier and cheaper option  Most bakers will have the dry ingredients in their cupboard so cost is for the tin of evaporated milk.  

bouicca21

During my childhood evap milk was always for pouring over tinned peaches or making milk jelly (what I now think of as poor man's mousse, others on this site call it fluff).  I still make milk jelly occasionally and I think it is probably the only food from my childhood that I still like.

More recently I've used it instead of condensed to make breakfast bars (definitely needs more sugar than condensed would).

wondercollie

I haven't seen the small cans of evap in years.

I use it for making cheese sauce.   No, it's not sweet.   Make the roux the normal way.  Then thin it down with roughly 3/4 of the can in water.  It just works, trust me.

There are recipes on the Carnation website that are interesting.

Newfoundlanders love it in their Tea.   Too sweet for me.

JIL

I discovered a barraquito in Tenerife which is a layered coffee and looks impressive. The first layer is evaporated or condensed milk. Of course one layer has alcohol (Tia maria or liquor 43)

Highly recommended.

annieb64

We once went on a walking holiday in Crete and spent a night at a taverna in the hills. When we came down to breakfast we found the table with a cup and saucer at each place-no plates- a hardboiled egg each, baskets of bread, some mysterious jam and a row of tins of evaporated milk down the middle of the table plus a tin opener. We all decided to take our coffee black but the young waiter obviously thought we couldn't open the tins so went the length of the table opening them all.

Katiehound

JIL said:

I discovered a barraquito in Tenerife which is a layered coffee and looks impressive. The first layer is evaporated or condensed milk. Of course one layer has alcohol (Tia maria or liquor 43)

Highly recommended.

Also called a  cafe asiatico
comes from Cartagena in Spain (home of Licor 43- factory trip indulgent!!)

1. 20 ml Licor 43 Original (1 part / ¾oz)
2. 20 ml Spanish Brandy (1 part / ¾oz)
3. 60 ml condensed milk (3 parts / 2oz)
4. 1 hot espresso coffee
5. Evaporated milk
6. Garnishing: 2 coffee beans, cinnamon powder and lemon peel

METHOD

1. Pour the condensed milk, the brandy and then the Licor 43 Original into your glass in layers.
2. Add the coffee and top carefully with the evaporated milk.
3. To attain the layered effect more easily, use a spoon to add each of the ingredients.
4. Garnish with a sprinkle of cinnamon, two coffee beans and a delicate piece of lemon peel.

very very more-ish! Oops could do with one now.......

Moorviews

Brambling said:

one of my jobs as a child before family parties was to make the 'mousse' with a can of evaporated milk and a jelly although when i tried to do it a few years ago i managed to separate it on setting so it was a jelly layer and milk set layer 

This took me right back to doing the same! I seem to remember that we had to chill the tin of evaporated milk in the fridge first. I was very disappointed that when I made it for my own children, they didn’t like it. Being a child of the ‘60s, I think your accidental variation sounds rather nice!

joedenise

Brambling said:

one of my jobs as a child before family parties was to make the 'mousse' with a can of evaporated milk and a jelly although when i tried to do it a few years ago i managed to separate it on setting so it was a jelly layer and milk set layer not sure how I managed to mess up something which was child's play!

Sounds as though they've come out a bit like Hairdo sweets!  Could cut into pieces and use as sweets.