Unsweetened condensed milk is also known as evaporated milk. Evaporated milk is just like the milk you purchase in the dairy case, except it has approximately 60 per cent of the water removed. Therefore, it is denser in calories. It is often used in baking, and you've probably seen it in your kitchen around Thanksgiving, Easter or Christmas. The heat from pasteurisation causes the caramel colour. Evaporated milk also comes in low fat and fat free.
Tres Leches cake calls for three types of milk -- double cream, evaporated milk and sweetened condensed milk. Translated into English, the Latin American cake literally means three milks. In fact, recipes for fudge, pies and cakes use evaporated milk to get the flavour of milk without the liquid. Because there is less water, it gives your dessert a dense texture and is often used in fudge recipes. If your recipe calls for milk and all you have is evaporated milk, add equal parts water to evaporated milk and use the mixture in your recipe.
Once opened, a can of unsweetened condensed milk should be used within a week. Use the leftover evaporated milk for your coffee. Known in the Netherlands as koffiemelk, evaporated milk is commonly used as a creamer in coffee. Cocktails that include coffee may include evaporated milk as well. For example, the Mrs. Walker cocktail contains three ounces of evaporated milk with a half ounce of Scotch Whiskey, three-quarter ounces of maraschino liqueur and two maraschino cherries.
Adding milk to eggs makes them fluffy. Add 1 tablespoon of unsweetened condensed milk per egg to get fluffy omelettes, quiches and frittatas. When cooking eight eggs for a group, use half a cup of unsweetened condensed milk. Toss in your favourite meat and veggies for a quick omelette. Round out your breakfast or brunch with French toast or doughnuts also made with unsweetened condensed milk.
Evaporated milk is not just for desserts, coffee and eggs. But you can add milk to some of your favourite side dishes as well. Add evaporated milk to macaroni and cheese, corn pudding and even gravy. Because evaporated milk has less water, there is less chance of curdling when making soups and sauces. Try evaporated milk in your Alfredo sauce or cream of mushroom soup. If you are trying to cut the fat in your recipe, replace cream with equal parts evaporated milk.
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