Skip to content

Type what you have

Cook with

evaporated milk ×
Easy Hong Kong Style Egg Tarts
Dessert Asian

Easy Hong Kong Style Egg Tarts

4.5

Prep
15 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Combine water and sugar in a saucepan and bring to a boil. Cook until sugar dissolves. Remove from heat and cool to room temperature.
  3. 3 Beat eggs in a large bowl. Add evaporated milk and continue beating until combined. Add sugar water, and mix until well combined. Place tart shells on a baking sheet. Strain custard through a sieve into a large cup with a spout. Fill tart shells.
  4. 4 Bake in the preheated oven until custard puffs slightly and is mostly firm, about 20 minutes.

By robinl

The Best Butter Mochi
Dessert Asian

The Best Butter Mochi

5.0

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
  2. 2 Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
  3. 3 Whisk eggs and vanilla extract together in a small bowl.
  4. 4 Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
  5. 5 Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
  6. 6 Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

By AsianHawaiiGirl

Egg Tarts II
Dessert Asian

Egg Tarts II

4.1

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C.)
  2. 2 In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.
  3. 3 Divide dough in half. Roll each half out to 1/8 inch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3 inch tart pans.
  4. 4 In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
  5. 5 In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.
  6. 6 Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.

By Goh Mei Lee

Tofu and Noodle Coconut-Curry Soup
Soup Asian

Tofu and Noodle Coconut-Curry Soup

3.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
  2. 2 Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

By FLAMINGOFLUFF

Homemade Sweetened Condensed Milk Substitute
Drink

Homemade Sweetened Condensed Milk Substitute

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine evaporated milk, sugar, and brown sugar in a saucepan over medium-low heat and whisk together. Heat to a simmer and cook until thick, 15 to 20 minutes.

By nanny129

Gypsy Tart
Dessert European

Gypsy Tart

4.1

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
  3. 3 Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.

By GARRY67

Homemade Sweetened Condensed Milk
Pantry American

Homemade Sweetened Condensed Milk

4.3

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Pour the sugar into the milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and allow to cool before using.

By lauren11

Fat-Free Vanilla Coffee Creamer
Drink American

Fat-Free Vanilla Coffee Creamer

4.8

Prep
5 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Combine evaporated milk, sweetener, and vanilla extract in a small saucepan; bring to a boil, stirring constantly, to allow alcohol in extract to cook off, 1 to 2 minutes. Remove from heat; cool before using or place in an airtight container and refrigerate.

By itsallrelevant

Hot Peanut Butter Fudge Topping
Dessert

Hot Peanut Butter Fudge Topping

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.

By tiffanyrenee

Root Beer Float Ice Pops
Drink

Root Beer Float Ice Pops

3.7

Prep
5 min
Cook
15 min
Total
500 min

Instructions

  1. 1 Combine sugar and evaporated milk in a small saucepan over medium heat; bring to a boil, stirring constantly, until mixture thickens, about 12 minutes. Remove saucepan from heat and slowly stir root beer into milk mixture until fully incorporated. Pour root beer mixture into 24 ice pop molds; freeze until solid, 8 hours to overnight.

By higgie2006

Carlota de Limón (Mexican Lime Icebox Cake)
Dessert Mexican

Carlota de Limón (Mexican Lime Icebox Cake)

4.3

Prep
15 min
Cook
Total
375 min

Instructions

  1. 1 Combine evaporated milk, condensed milk, and lime juice in a bowl; whisk until mixture is thick and smooth.
  2. 2 Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
  3. 3 Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

By Chapita

Peanut Butter Fudge
Dessert

Peanut Butter Fudge

4.4

Prep
5 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Grease an 8x8 inch dish.
  2. 2 In a medium saucepan over medium heat, combine milk, sugar and butter. Bring to a rolling boil, and let boil 5 minutes. Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated. Spread into prepared dish. Let cool completely before cutting into squares.

By Pam

Jalapeno Corn Casserole
Dinner

Jalapeno Corn Casserole

4.0

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x9 inch casserole dish with cooking spray.
  2. 2 In a mixing bowl, combine cream cheese and milk until smooth. Stir in corn and jalapeno peppers. Transfer mixture to the prepared dish and cover with a lid or foil.
  3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 50 minutes.

By Susie T

Brown Sugar Candy
Dessert

Brown Sugar Candy

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Butter an 8- or 9-inch square baking dish.
  2. 2 Stir together brown sugar and evaporated milk in a large, heavy saucepan. Bring to a boil over medium-high heat. Cook until temperature reaches between 234 and 240 degrees F (112 to 116 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  3. 3 Remove from heat and stir in walnuts, butter, and vanilla. Continue to beat with a sturdy spoon until mixture loses its gloss. Pour into the prepared pan. Score into squares with a knife, then set aside until firm, about 5 minutes.
  4. 4 Cut into squares. Store in an airtight container in the refrigerator.

By KAYKWILTS

Chocolate Caramel Brownies
Dessert

Chocolate Caramel Brownies

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
  2. 2 Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
  3. 3 In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
  4. 4 Bake for 8 minutes.
  5. 5 Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
  6. 6 Bake for an additional 20 minutes. Remove and let cool.

By Barbara Hodge

Mother's Whipped Lime Dessert
Dessert

Mother's Whipped Lime Dessert

4.6

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 In a medium bowl, whisk together the gelatin and boiling water until dissolved. Refrigerate until thickened to the consistency of egg whites, about 1 hour.
  2. 2 When the gelatin is thick, whip the evaporated milk in a chilled bowl with chilled beaters until thick enough to form peaks like whipped cream. Fold the whipped milk into the gelatin. Rinse an 8 cup mold and fill with the gelatin mixture. Cover and refrigerate overnight, or at least until set, about 4 hours.
  3. 3 Unmold the gelatin onto a serving dish and sprinkle with cookie crumbs. Put the rest of the crumbs into a bowl and pass around the table at serving time.

By Cookn Gma

Timbales
Dessert

Timbales

5.0

Prep
5 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Heat oil in deep-fryer or heavy deep skillet to 375 degrees F (190 degrees C).
  2. 2 In a medium bowl, whisk together the evaporated milk, sugar, salt, water and egg. Gradually mix in the flour.
  3. 3 Dip a rosette iron into the batter, then into the hot oil. Fry until golden, and drain on paper towels. Dust with confectioners' sugar before completely cool.

By Kay

Brandy or Rum Balls
Dessert

Brandy or Rum Balls

4.4

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, frequently stirring until smooth.
  2. 2 Remove from heat and stir in crushed vanilla wafers and brandy until well blended.
  3. 3 Roll dough into small balls and roll the balls in chopped walnuts and then in confectioners' sugar. Store covered in the refrigerator.

By Nancy

Peanut Butter Fudge with Evaporated Milk
Dessert

Peanut Butter Fudge with Evaporated Milk

5.0

Prep
5 min
Cook
15 min
Total
80 min

Instructions

  1. 1 Butter a 9x13-inch pan.
  2. 2 Melt butter in a large saucepan over medium-high heat. Add evaporated milk and sugar. Bring to a rapid boil. Stir and boil for 7 minutes.
  3. 3 Remove from heat. Add peanut butter and marshmallow cream and stir until completely blended. Pour into the prepared pan and refrigerate until set, 1 to 2 hours. Cut into squares.

By Crazy About Cooking

Never-Never Ever-Ever Fail Fudge
Dessert

Never-Never Ever-Ever Fail Fudge

3.6

Prep
15 min
Cook
5 min
Total
60 min

Instructions

  1. 1 In a medium saucepan over medium heat, combine evaporated milk, sugar and salt. Bring to a boil, then remove from heat and stir in marshmallows, chocolate chips, vanilla and nuts until marshmallows are melted. Pour into an 8x8 inch dish. Let cool completely before cutting into squares.

By Jackie Boehm

Chantilly Cake Frosting

Chantilly Cake Frosting

4.6

Prep
Cook
Total

Instructions

  1. 1 Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
  2. 2 Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
  3. 3 Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
  4. 4 Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.

By Linda Waddy

Pudding No-Bake Oatmeal Cookies
Dessert

Pudding No-Bake Oatmeal Cookies

3.9

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In 3 quart microwaveable bowl, combine the sugar, butter and evaporated milk. Cook on high power for 2 to 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the instant pudding and oatmeal. Spoon onto waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm.

By TIGGER68

Sue's Hot Fudge Sauce
Dessert

Sue's Hot Fudge Sauce

4.6

Prep
4 min
Cook
7 min
Total
11 min

Instructions

  1. 1 Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Carefully pour hot mixture into a blender and blend for 2 to 4 minutes. Serve immediately. Store in refrigerator.

By Lisa Kreft

Pepper Corn
Dinner

Pepper Corn

3.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt cream cheese and butter in a saucepan. When ingredients are melted, stir in evaporated milk, corn, and green chilies. Pour mixture into an 8x8 inch pan.
  3. 3 Bake in a 350 degrees F (175 degrees C) oven for 20 minutes; until brown and bubbly.

By Danelle

Marshmallow-Peanut Butter Fudge
Dessert

Marshmallow-Peanut Butter Fudge

3.8

Prep
Cook
Total

Instructions

  1. 1 Butter one 7x11 or 9x13 inch pan.
  2. 2 In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)
  3. 3 Remove from the heat and stir in the peanut butter chips. Beat until chips are melted. Spread mixture into pan and let cool then cut into teensy squares.
  4. 4 Variation: After mixture boils 5 minutes, divide mixture in half and add 1 cup peanut butter chips to one half and 1/2 cup cocoa powder and 1/4 melted butter to the other half. Pour "blonde" mixture into pan. Top with cocoa mixture. Let cool before cutting into squares.

By Bron