Type what you have

Ingredients

• ✓ evaporated milk
• egg yolk
• sweetened condensed milk
• margarine
• brown sugar

Instructions

1. 1 Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See Cook's Note.)
2. 2 Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
3. 3 To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.

By Sally Pusch

Ingredients

• ✓ evaporated milk
• sweetened condensed milk
• vanilla extract
• egg yolk
• egg white
• confectioners' sugar
• cinnamon

Instructions

1. 1 Whisk together sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
2. 2 Whip egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving.

By fran from chile

Ingredients

• ✓ evaporated milk
• white sugar
• sweetened condensed milk
• egg
• milk
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place 1 cup sugar in a small saucepan over medium heat. Cook gently without stirring, but shake occasionally until sugar is melted. Continue cooking until sugar turns golden brown, then pour into a large glass baking dish. Rotate and tilt the dish to spread caramel evenly over the bottom. Set aside for caramel to cool and harden, about 15 minutes.
3. 3 Add condensed milk, evaporated milk, eggs, milk, coconut, and remaining 1/2 cup sugar to a blender. Blend until smooth, about 3 minutes. Pour over hardened caramel in the baking dish.
4. 4 Bake in the preheated oven until custard is set, about 45 minutes. Allow flan to cool for 30 minutes at room temperature. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate until completely chilled, 8 hours to overnight.
5. 5 To serve, carefully invert flan onto a rimmed serving plate; let caramel sauce flow over flan.

By Esther

Ingredients

• ✓ evaporated milk
• egg
• sweetened condensed milk
• coconut milk
• milk
• vanilla extract
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring. Shake the pan by it's handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom.
3. 3 In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep.
4. 4 Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight.
5. 5 To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.

By Viveca DelGiorno

Ingredients

• ✓ evaporated milk
• water
• short grain rice
• lime peel
• water
• cinnamon stick
• anise seed
• condensed milk
• vanilla extract
• salt
• raisin

Instructions

1. 1 Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
2. 2 While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
3. 3 After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
4. 4 If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.

By gator10

Ingredients

• ✓ evaporated milk
• egg
• coconut milk
• sweetened condensed milk
• dark rum
• white sugar
• butter
• raisin
• vanilla extract
• nutmeg
• cinnamon
• bread

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat eggs in a large bowl until frothy. Add evaporated milk, coconut milk, sweetened condensed milk, rum, sugar, melted butter, raisins, vanilla, nutmeg, and cinnamon to eggs in the bowl; mix well. Fold in bread. Pour mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until browned and edges are beginning to look dry, about 1 hour.

By Monique Jeffery

Ingredients

• ✓ evaporated milk
• white sugar
• butter
• cornstarch
• all-purpose flour
• egg
• pisco
• vanilla extract
• baking powder
• water
• confectioners' sugar
• sweetened condensed milk
• brown sugar
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.
3. 3 Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out.
4. 4 Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork.
5. 5 Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.
6. 6 Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes.
7. 7 Pour confectioners' sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners' sugar.

By Kara Marie Cormier

Ingredients

• ✓ evaporated milk
• muscovado sugar
• shortbread pie crust

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

Ingredients

• ✓ evaporated milk
• peanut butter
• honey
• brown sugar

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

Ingredients

• ✓ evaporated milk
• sweetened condensed milk
• lemon juice
• mexican maria cookie

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

Ingredients

• ✓ evaporated milk
• sugar
• butter
• peanut butter
• marshmallow creme
• vanilla extract

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

Ingredients

• ✓ evaporated milk
• brown sugar
• walnut
• butter
• vanilla extract

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

Ingredients

• ✓ evaporated milk
• ✓ evaporated milk
• caramel
• chocolate cake mix
• butter
• pecan
• milk chocolate chip

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

Ingredients

• ✓ evaporated milk
• lime flavored gelatin mix
• water
• vanilla wafer

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

Ingredients

• ✓ evaporated milk
• sugar
• salt
• water
• egg
• all-purpose flour
• confectioners' sugar

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

Ingredients

• ✓ evaporated milk
• semisweet chocolate chip
• brandy
• vanilla wafer
• walnut
• confectioners' sugar

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

Ingredients

• ✓ evaporated milk
• butter
• confectioners' sugar
• peanut butter
• marshmallow cream

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

Ingredients

• ✓ evaporated milk
• white sugar
• salt
• marshmallow
• semisweet chocolate chip
• vanilla extract
• walnut

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

Ingredients

• ✓ evaporated milk
• white sugar
• butter
• butterscotch pudding mix
• oat

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

Ingredients

• ✓ evaporated milk
• butter
• cocoa powder
• sugar
• vanilla extract

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

Ingredients

• ✓ evaporated milk
• white sugar
• marshmallow creme
• butter
• peanut butter chips

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

Ingredients

• ✓ evaporated milk
• sweetened condensed milk
• lime
• mexican maria cookie

Instructions

1. 1 Beat sweetened condensed milk, evaporated milk, and lime juice together in a bowl with an electric mixer until well blended.
2. 2 Arrange a single layer cookies in the bottom of a small baking dish; cover with a layer of milk mixture. Repeat layers, ending with milk mixture. Cover baking dish with plastic wrap. Refrigerate until firm, 5 hours to overnight.
3. 3 Cut into squares; garnish with lime zest.

By princesa

Ingredients

• ✓ evaporated milk
• butterscotch topping
• egg
• bread
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
2. 2 In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
3. 3 Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.

By J Dorrance

Ingredients

• ✓ evaporated milk
• unsweetened chocolate
• butter
• salt
• sugar

Instructions

1. 1 Fill the lower pot of a double boiler halfway with water and bring to a boil. Melt chocolate, butter, and salt together in the upper pot. Add sugar, 1/2 cup at a time, stirring after each addition.
2. 2 Gradually add evaporated milk, a little at a time, and continue stirring until well mixed.
3. 3 Serve hot over ice cream. Extra sauce may be stored in the refrigerator and reheated in the microwave.

By Cathy

Ingredients

• ✓ evaporated milk
• white sugar
• cocoa powder
• butter
• peanut butter
• rolled oat

Instructions

1. 1 In a medium saucepan, put together the sugar, evaporated milk, cocoa powder, and butter; bring to a boil while stirring. Boil for 1 minute; remove from heat. Stir in the peanut butter and rolled oats. Drop by heaping teaspoonfuls onto waxed paper. Cool and serve.

By ACME

Ingredients

• ✓ evaporated milk
• sugar
• cocoa
• peanut butter
• margarine
• butter

Instructions

1. 1 Butter one 9x9 inch pan.
2. 2 Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
3. 3 Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

By Jean

Ingredients

• ✓ evaporated milk
• milk
• instant chocolate pudding mix
• white sugar

Instructions

1. 1 Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined.
2. 2 Pour into ice pop molds and freeze until firm, about 3 hours.

By tammy74

Ingredients

• ✓ evaporated milk
• white sugar
• brown sugar
• butter
• marshmallow creme
• cookie butter

Instructions

1. 1 Grease an 8-inch square baking dish.
2. 2 Mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes. Remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth.
3. 3 Stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish. Let fudge stand until cooled and solid, at least 30 minutes.

By TheJehosephat

Ingredients

• ✓ evaporated milk
• white rice
• cinnamon
• white sugar

Instructions

1. 1 Combine the rice, cinnamon, milk, and sugar in a saucepan over medium heat. Stir occasionally and bring mixture to a boil; cover and reduce heat to low. Cook until thick and creamy, 5 to 7 minutes.

By Vannessa

Ingredients

• ✓ evaporated milk
• caramel
• chocolate cake mix
• butter
• semisweet chocolate chip
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.
2. 2 Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.
3. 3 In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half of this mixture in the prepared pan. Bake for 10 minutes.
4. 4 Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top. Drop remaining cake mixture by teaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you'd like.

By Jessi