18 Creamy Evaporated Milk Dessert Recipes Delight

There’s something undeniably comforting about desserts made with evaporated milk—its rich, creamy texture transforms simple ingredients into luscious treats. Whether you’re craving a quick pudding or a decadent pie, our roundup of 18 evaporated milk dessert recipes has something to satisfy every sweet tooth. Dive into these easy-to-make delights and discover your next favorite dessert today!

Evaporated Milk Flan

Yesterday, as the golden light of evening spilled across the kitchen counter, I found myself drawn to the simplicity and elegance of making an Evaporated Milk Flan. It’s a dessert that whispers of comfort and tradition, a sweet embrace in every bite.

Ingredients

• 1 cup granulated sugar
• 4 large eggs
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Place a large baking dish filled halfway with water in the oven to create a water bath.
2. In a small saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly until it turns into a golden caramel, about 5-7 minutes. Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
3. In a large bowl, whisk together 4 large eggs until light and frothy. Tip: Ensure the eggs are at room temperature for a smoother mixture.
4. Gradually stir in 1 can evaporated milk, 1 can sweetened condensed milk, and 1 tsp vanilla extract into the eggs, mixing until well combined. Tip: Strain the mixture through a fine sieve to remove any egg strands for a silky texture.
5. Pour the mixture over the caramel in the baking dish. Cover with aluminum foil.
6. Place the baking dish into the preheated water bath. Bake for 50-60 minutes, or until the flan is set but still jiggly in the center. Tip: The water bath ensures gentle cooking, preventing cracks.
7. Remove from the oven and let cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, to fully set.
8. To serve, run a knife around the edges of the dish and invert onto a serving plate.

Velvety and rich, this flan carries the perfect balance of sweetness and depth, with the caramel lending a slight bitterness that contrasts beautifully. Serve it chilled, perhaps with a sprinkle of sea salt or a drizzle of dark chocolate, to elevate its luxurious texture.

Creamy Evaporated Milk Rice Pudding

Just like the gentle hum of a quiet kitchen in the early hours, this creamy evaporated milk rice pudding whispers comfort with every spoonful. It’s a simple, heartfelt dish that carries the warmth of home, perfect for those moments when you need a little sweetness to slow down time.

Ingredients

• 1 cup white rice
• 4 cups water
• 1 can (12 oz) evaporated milk
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Rinse 1 cup white rice under cold water until the water runs clear, to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and 4 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and water is absorbed.
4. Stir in 1 can (12 oz) evaporated milk, 1/2 cup sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp salt into the cooked rice.
5. Cook on low heat, stirring frequently, for 20 minutes, or until the mixture thickens to a pudding-like consistency.
6. Remove from heat and let stand for 5 minutes to thicken further before serving.

Enjoy the pudding warm, where the creamy texture hugs each grain of rice, offering a comforting embrace. For a delightful twist, top with fresh berries or a drizzle of honey to elevate its humble charm.

Evaporated Milk Chocolate Mousse

Musing over the simplicity of ingredients that transform into something extraordinary, this evaporated milk chocolate mousse is a testament to the magic of cooking. It’s a humble dessert that speaks volumes through its velvety texture and deep chocolate flavor, perfect for those quiet moments of indulgence.

Ingredients

– 1 cup evaporated milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tsp vanilla extract
– 1/8 tsp salt
– 1 cup heavy cream
– 2 tbsp powdered sugar

Instructions

1. Chill a large mixing bowl and the beaters of an electric mixer in the freezer for 10 minutes to ensure the heavy cream whips up perfectly.
2. In a medium saucepan over low heat, whisk together the evaporated milk, granulated sugar, cocoa powder, vanilla extract, and salt until the sugar dissolves completely, about 5 minutes. Tip: Constant whisking prevents the cocoa from clumping.
3. Remove the saucepan from the heat and let the chocolate mixture cool to room temperature, about 20 minutes.
4. Using the chilled bowl and beaters, whip the heavy cream and powdered sugar on medium-high speed until stiff peaks form, about 3 minutes. Tip: Overbeating can turn the cream grainy, so watch closely.
5. Gently fold the cooled chocolate mixture into the whipped cream until no white streaks remain. Tip: Use a spatula and fold in a figure-eight motion to maintain the mousse’s airy texture.
6. Divide the mousse among serving glasses and refrigerate for at least 2 hours before serving.
Ethereal in its lightness yet rich in flavor, this mousse pairs beautifully with fresh berries or a sprinkle of sea salt for a contrasting bite. Its creamy consistency makes it a versatile base for layering in parfaits or simply enjoying as is, spoonful by spoonful.

Evaporated Milk Tres Leches Cake

Venturing into the realm of desserts, there’s something profoundly comforting about the simplicity and richness of a tres leches cake. This version, with its velvety texture and the sweet embrace of evaporated milk, invites a moment of pause, a gentle indulgence in the midst of our bustling lives.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 cup unsalted butter, softened
• 1 cup white sugar
• 5 eggs
• 1/2 tsp vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup whole milk
• 1 1/2 cups heavy whipping cream
• 1 tbsp white sugar

Instructions

1. Preheat the oven to 350°F. Grease and flour a 9×13 inch baking dish.
2. In a medium bowl, whisk together the flour and baking powder. Set aside.
3. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually blend in the flour mixture, mixing just until incorporated. Pour the batter into the prepared dish.
5. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 15 minutes.
6. In a separate bowl, combine the evaporated milk, condensed milk, and whole milk. Pour over the cooled cake slowly, ensuring it absorbs evenly.
7. Refrigerate the cake for at least 1 hour to allow the milk mixture to fully soak in.
8. Before serving, whip the heavy cream with 1 tbsp sugar until stiff peaks form. Spread over the cake.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Amidst the layers of moist cake and creamy topping, each bite of this evaporated milk tres leches cake is a delicate balance of sweetness and texture. Serve it chilled, perhaps garnished with a sprinkle of cinnamon or fresh berries, to elevate its humble elegance.

Evaporated Milk Coconut Pie

Floating through the kitchen on a quiet afternoon, the thought of baking something sweet and comforting led me to this simple yet profound creation. It’s a pie that whispers of nostalgia, blending the creamy richness of evaporated milk with the tropical hint of coconut, all nestled in a flaky crust.

Ingredients

• 1 9-inch unbaked pie crust
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 3 large eggs
• 1 12-oz can evaporated milk
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut

Instructions

1. Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and set aside.
2. In a medium bowl, whisk together 1 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 tsp salt until well combined.
3. Add 3 large eggs to the dry ingredients, beating until the mixture is smooth and pale.
4. Gradually stir in 1 12-oz can evaporated milk and 1 tsp vanilla extract, mixing until fully incorporated.
5. Fold in 1 cup sweetened shredded coconut, ensuring it’s evenly distributed throughout the filling.
6. Pour the filling into the prepared pie crust, smoothing the top with a spatula.
7. Bake for 45-50 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
8. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling firm up.

Zesty with a hint of tropical flair, this pie offers a delightful contrast between the creamy filling and the crispy coconut topping. Serve it chilled with a dollop of whipped cream or enjoy it as is, letting the flavors speak for themselves.

Evaporated Milk Pumpkin Pie

Today feels like the perfect day to share something warm and comforting, a recipe that feels like a hug in every bite. This evaporated milk pumpkin pie is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

– 1 1/2 cups pumpkin puree
– 3/4 cup granulated sugar
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 2 large eggs
– 1 can (12 oz) evaporated milk
– 1 unbaked 9-inch pie crust

Instructions

1. Preheat your oven to 425°F to ensure it’s ready for baking.
2. In a large bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until well combined.
3. Beat the eggs lightly in a separate bowl, then stir them into the pumpkin mixture.
4. Gradually add the evaporated milk to the mixture, stirring continuously to achieve a smooth consistency.
5. Pour the filling into the unbaked pie crust, smoothing the top with a spatula for an even layer.
6. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
7. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set properly.
Always remember to check your pie halfway through baking to ensure it’s browning evenly; if the edges are browning too quickly, cover them with foil. For a smoother filling, make sure all your ingredients are at room temperature before mixing. And don’t skip the cooling time—it’s crucial for the perfect slice.
A slice of this pie offers a velvety texture and a harmonious blend of spices that dance on the palate. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of warmth.

Evaporated Milk Banana Pudding

Fondly remembering the simplicity of childhood desserts, this evaporated milk banana pudding brings a comforting sweetness to any table. Its creamy texture and ripe banana slices layered between vanilla wafers create a nostalgic harmony.

Ingredients

• 2 cups whole milk
• 1 can (12 oz) evaporated milk
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 3 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 4 ripe bananas, sliced
• 1 box (11 oz) vanilla wafers

Instructions

1. In a medium saucepan, whisk together whole milk, evaporated milk, granulated sugar, flour, and salt over medium heat until smooth.
2. Continue whisking constantly for 5 minutes until the mixture begins to thicken slightly.
3. In a separate bowl, lightly beat the egg yolks. Gradually whisk in 1/2 cup of the hot milk mixture to temper the yolks.
4. Pour the tempered yolk mixture back into the saucepan, whisking continuously to prevent curdling.
5. Cook over medium heat, stirring constantly, for another 5 minutes until the pudding is thick and coats the back of a spoon.
6. Remove from heat and stir in butter and vanilla extract until fully incorporated.
7. Let the pudding cool for 10 minutes, stirring occasionally to prevent a skin from forming.
8. In a large serving dish, layer vanilla wafers, banana slices, and pudding, repeating until all ingredients are used, ending with a layer of pudding.
9. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the wafers to soften.

Kindly savor the creamy layers and the soft, cake-like texture of the wafers that have absorbed the pudding’s richness. For a festive twist, garnish with whipped cream and a sprinkle of cinnamon before serving.

Evaporated Milk Bread Pudding

Venturing into the kitchen on a quiet afternoon, the thought of creating something comforting and simple led me to this evaporated milk bread pudding. It’s a humble dish, yet its creamy texture and sweet aroma fill the room with warmth, much like a gentle hug on a chilly day.

Ingredients

• 4 cups stale bread, cubed
• 2 cups evaporated milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat the oven to 350°F and grease a 9×9 inch baking dish with butter.
2. In a large bowl, whisk together the evaporated milk, eggs, sugar, vanilla extract, cinnamon, and salt until well combined.
3. Add the cubed bread to the bowl, gently pressing down to ensure all pieces are soaked in the milk mixture. Let it sit for 10 minutes to absorb the liquid.
4. Pour the mixture into the prepared baking dish and drizzle the melted butter evenly over the top.
5. Bake for 45 minutes, or until the top is golden brown and the center is set.
6. Remove from the oven and let it cool for 5 minutes before serving.

This bread pudding emerges from the oven with a golden crust that gives way to a soft, custardy interior. The evaporated milk lends a rich depth, making it perfect when served warm with a drizzle of caramel or a scoop of vanilla ice cream.

Evaporated Milk Cheesecake

Creamy and comforting, this evaporated milk cheesecake is a testament to the beauty of simplicity in baking. It’s a dish that whispers of home, with each bite offering a smooth, velvety texture that melts away, leaving behind a subtle sweetness and a hint of nostalgia.

Ingredients

– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 3 large eggs
– 12 oz evaporated milk

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
2. In a medium bowl, mix 2 cups graham cracker crumbs with 1/2 cup melted unsalted butter until well combined.
3. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Chill in the refrigerator for 10 minutes to set.
4. In a large bowl, beat 24 oz softened cream cheese with 1 cup granulated sugar until smooth and creamy.
5. Blend in 1 tsp vanilla extract, then add 3 large eggs one at a time, beating well after each addition.
6. Gradually pour in 12 oz evaporated milk, mixing until the batter is smooth and homogenous.
7. Pour the batter over the chilled crust and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.
10. Remove from the oven and chill in the refrigerator for at least 4 hours, or overnight, before serving.

Here’s a tip: For a flawless surface, avoid overmixing the batter once the eggs are added. Another tip: To prevent cracks, ensure all ingredients are at room temperature before starting. A final tip: Running a knife around the edge of the pan before chilling helps the cheesecake settle evenly.

How the cheesecake emerges from the oven is a sight to behold—its surface a pale gold, promising the creamy delight within. Serve it with a drizzle of caramel or a scatter of fresh berries for a touch of elegance that contrasts beautifully with its rustic charm.

Evaporated Milk Custard

Dusk settles softly outside, and here in the kitchen, the simplicity of evaporated milk custard calls for a moment of quiet creation. It’s a dish that whispers of comfort, with its creamy texture and gentle sweetness, perfect for those evenings when the heart seeks solace in the familiar.

Ingredients

• 2 cups evaporated milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
2. In a medium bowl, whisk together the evaporated milk, eggs, sugar, vanilla extract, and salt until smooth. Tip: Ensure all ingredients are at room temperature to avoid lumps.
3. Pour the mixture into the prepared pie dish. Tip: For a smoother surface, strain the mixture through a fine sieve before pouring.
4. Place the pie dish in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the pie dish. Tip: This water bath method prevents the custard from cracking.
5. Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
6. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving.

Velvety and rich, this custard carries the subtle depth of evaporated milk, a canvas for fresh berries or a drizzle of caramel. Serve it chilled, letting each spoonful melt slowly, a reminder of the beauty in simplicity.

Evaporated Milk Fudge

Venturing into the world of homemade sweets brings us to a simple yet profoundly comforting creation, where the richness of evaporated milk transforms into velvety fudge. This recipe, a testament to the magic of patience and heat, invites you to slow down and savor the process as much as the result.

Ingredients

• 3 cups granulated sugar
• 1/2 cup unsalted butter
• 1 cup evaporated milk
• 1 tsp vanilla extract
• 1 cup chopped walnuts

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
2. In a heavy-bottomed saucepan over medium heat, combine 3 cups granulated sugar, 1/2 cup unsalted butter, and 1 cup evaporated milk. Stir continuously until the butter melts and the sugar dissolves completely.
3. Once the mixture comes to a boil, attach a candy thermometer to the side of the pan. Cook without stirring until the thermometer reads 234°F (soft-ball stage), about 10-12 minutes. Tip: Avoid scraping the sides of the pan to prevent sugar crystals from forming.
4. Remove the pan from heat and let it sit undisturbed for 5 minutes to cool slightly. Tip: This waiting period helps the fudge achieve the perfect texture.
5. Add 1 tsp vanilla extract and 1 cup chopped walnuts. Stir vigorously with a wooden spoon until the mixture thickens and loses its gloss, about 5 minutes. Tip: The more you stir, the creamier the fudge will be.
6. Pour the mixture into the prepared pan, smoothing the top with a spatula. Let it cool at room temperature for at least 2 hours before cutting into squares.

Offering a melt-in-your-mouth experience, this fudge balances sweetness with the earthy crunch of walnuts. Serve it as a thoughtful gift or enjoy it with a cup of strong coffee for a delightful contrast.

Evaporated Milk Ice Cream

Now, as the evening light fades, I find myself drawn to the simplicity and nostalgia of making evaporated milk ice cream. It’s a recipe that whispers of childhood summers and the joy of creating something delightful from just a few ingredients.

Ingredients

• 1 can (12 oz) evaporated milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/8 tsp salt

Instructions

1. In a large mixing bowl, combine the evaporated milk, heavy cream, and granulated sugar. Whisk until the sugar is completely dissolved, about 2 minutes.
2. Add the vanilla extract and salt to the mixture, whisking gently to incorporate.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the churned ice cream to a freezer-safe container. Cover with a lid or plastic wrap pressed directly onto the surface to prevent ice crystals from forming.
5. Freeze for at least 4 hours, or until firm enough to scoop.

Perhaps what I love most about this ice cream is its velvety texture, a perfect balance between rich and light. Serve it with a drizzle of caramel or a sprinkle of sea salt for an extra touch of indulgence.

Evaporated Milk Lemon Bars

Venturing into the kitchen on a quiet afternoon, the thought of creating something both comforting and slightly adventurous led me to these Evaporated Milk Lemon Bars. Their creamy texture and tangy sweetness seem to capture the essence of summer in every bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 cup unsalted butter, softened
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup evaporated milk
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F and grease a 9×13 inch baking pan.
2. In a medium bowl, mix 1 1/2 cups all-purpose flour and 1/2 cup powdered sugar.
3. Cut in 3/4 cup unsalted butter until the mixture resembles coarse crumbs. Tip: Use cold butter for a flakier crust.
4. Press the mixture evenly into the prepared pan and bake for 15 minutes, or until lightly golden.
5. While the crust bakes, whisk together 4 large eggs, 1 1/2 cups granulated sugar, 1/2 cup evaporated milk, 1/4 cup lemon juice, 1 tbsp lemon zest, and 1/4 tsp salt in a large bowl until smooth.
6. Pour the filling over the hot crust and return to the oven for 20-25 minutes, or until the filling is set. Tip: The center should jiggle slightly when shaken; it will firm up as it cools.
7. Cool completely on a wire rack, then refrigerate for at least 2 hours before cutting into bars. Tip: For clean cuts, wipe the knife between slices.

Zesty and rich, these bars offer a delightful contrast between the crisp crust and the smooth, creamy filling. Serve them chilled with a dusting of powdered sugar or alongside fresh berries for a vibrant presentation.

Evaporated Milk Pecan Pie

Whispering the secrets of comfort through the kitchen, this evaporated milk pecan pie blends simplicity with indulgence, a testament to the quiet joy of baking. It’s a recipe that feels like a warm embrace, perfect for those moments when you crave something sweetly familiar yet uniquely satisfying.

Ingredients

• 1 9-inch unbaked pie crust
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup evaporated milk
• 1 1/2 cups pecan halves

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is smooth and slightly pale.
3. Add the melted butter, salt, and vanilla extract to the bowl, stirring gently to combine all ingredients evenly.
4. Pour in the evaporated milk, continuing to stir until the mixture is homogenous and free of lumps.
5. Arrange the pecan halves evenly over the bottom of the unbaked pie crust, creating a single layer.
6. Carefully pour the liquid mixture over the pecans, ensuring they are fully submerged but not overflowing.
7. Place the pie on the middle rack of the oven and bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
8. Allow the pie to cool completely on a wire rack before slicing, as this helps the filling to firm up properly.

Yielded from the oven, this pie boasts a creamy, custard-like filling cradled by a flaky crust, with pecans adding a delightful crunch. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate its comforting essence.

Evaporated Milk Sweet Potato Pie

Comfort comes in many forms, and today, it arrives in the shape of a sweet potato pie, enriched with the creamy depth of evaporated milk. This recipe is a tender nod to tradition, with each step inviting you to slow down and savor the process.

Ingredients

• 1 9-inch unbaked pie crust
• 2 cups mashed sweet potatoes
• 1 cup evaporated milk
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the mashed sweet potatoes, evaporated milk, granulated sugar, brown sugar, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
3. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
4. Bake for 55 to 60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
5. Allow the pie to cool on a wire rack for at least 2 hours before serving. This resting period helps the filling to set properly.

Golden and inviting, this pie offers a velvety texture that melts in your mouth, with a flavor that balances sweetness and spice. Serve it with a dollop of whipped cream or a sprinkle of toasted pecans for an extra touch of indulgence.

Evaporated Milk Caramel Sauce

Drizzling over desserts or folding into your morning coffee, this evaporated milk caramel sauce is a sweet embrace in a jar. Its simplicity belies the depth of flavor, a testament to the magic of slow cooking and patience.

Ingredients

• 1 can (12 oz) evaporated milk
• 1 cup granulated sugar
• 1/4 cup unsalted butter
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves.
2. Increase the heat to medium-high and bring to a boil. Do not stir. Cook until the mixture turns a deep amber color, about 5-7 minutes. Tip: Swirl the pan gently for even coloring.
3. Reduce the heat to low. Carefully add 1 can (12 oz) evaporated milk, stirring constantly. The mixture will bubble vigorously. Tip: Use a long-handled whisk to avoid steam burns.
4. Continue to cook and stir for 2 minutes until the sauce thickens slightly.
5. Remove from heat. Stir in 1/4 cup unsalted butter and 1 tsp vanilla extract until fully incorporated. Tip: For a smoother sauce, strain through a fine-mesh sieve.
6. Let the sauce cool for 10 minutes before transferring to a jar or serving.

This caramel sauce pours like silk, with a rich, buttery flavor that deepens as it cools. Try it swirled into yogurt or as a dip for apple slices for a simple yet indulgent treat.

Evaporated Milk Chocolate Pudding

Whispering the words ‘comfort food’ brings to mind the creamy, dreamy texture of chocolate pudding, a dessert that feels like a warm hug on a chilly evening. This evaporated milk chocolate pudding is a testament to simplicity and richness, blending the deep flavors of cocoa with the velvety smoothness of evaporated milk.

Ingredients

• 2 cups evaporated milk
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan, whisk together 1/2 cup evaporated milk, sugar, cocoa powder, cornstarch, and salt until smooth.
2. Gradually whisk in the remaining 1 1/2 cups evaporated milk to avoid lumps.
3. Place the saucepan over medium heat, stirring constantly with a wooden spoon to prevent sticking.
4. Once the mixture begins to thicken and bubble, reduce the heat to low and continue cooking for 2 more minutes for a silky texture.
5. Remove from heat and stir in vanilla extract for a fragrant finish.
6. Pour the pudding into serving dishes and cover with plastic wrap directly on the surface to prevent a skin from forming.
7. Chill in the refrigerator for at least 2 hours, or until set.

But the magic of this pudding lies in its versatility; serve it layered with whipped cream and fresh berries for a decadent parfait, or enjoy it straight from the bowl for a moment of pure indulgence.

Evaporated Milk Vanilla Pudding

How quietly the afternoon slips away, much like the gentle simmer of this Evaporated Milk Vanilla Pudding on the stove. It’s a recipe that calls for patience and rewards it with creamy, comforting sweetness.

Ingredients

• 2 cups evaporated milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 large egg yolks
• 2 tbsp unsalted butter
• 2 tsp vanilla extract

Instructions

1. In a medium saucepan, whisk together 1 1/2 cups of evaporated milk, sugar, cornstarch, and salt until smooth.
2. Heat the mixture over medium heat, stirring constantly, until it begins to thicken and bubble, about 5 minutes.
3. In a separate bowl, whisk the egg yolks with the remaining 1/2 cup of evaporated milk.
4. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them.
5. Pour the tempered egg mixture back into the saucepan, continuing to cook and stir for 2 more minutes until the pudding is thick.
6. Remove from heat and stir in the butter and vanilla extract until fully incorporated.
7. Pour the pudding into a serving dish or individual cups and cover with plastic wrap directly on the surface to prevent a skin from forming.
8. Chill in the refrigerator for at least 2 hours before serving.

Kindly note, the pudding will set further as it cools, achieving a silky texture that’s perfect layered with fresh berries or a drizzle of caramel. The vanilla’s warmth shines through, making each spoonful a simple yet profound pleasure.

Conclusion

Heavenly delights await in these 18 creamy evaporated milk dessert recipes, perfect for any home cook looking to sweeten their day. From velvety puddings to luscious pies, there’s a treat for every taste. We’d love to hear which recipe stole your heart—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.