How Much Milk to Substitute for Evaporated Milk
Works for baking, sauteing, and slow cook. Milk comes across milder than Evaporated Milk.
How much milk equals one Evaporated Milk?
Use 1 cup Milk per cup of Evaporated Milk
Health notes
Compared with Evaporated Milk, Milk has: less calories (61 vs 134 per 100g in Evaporated Milk), less fat (3.3g vs 7.6g per 100g in Evaporated Milk), less saturated fat (1.9g vs 4.6g per 100g in Evaporated Milk), less protein (3.2g vs 6.8g per 100g in Evaporated Milk), and less carbs (4.8g vs 10g per 100g in Evaporated Milk).
Using milk as an evaporated milk substitute in baking
Use 1:1 but expect a thinner batter and less richness in custards, pies, and cakes.
Other cooking methods
- Sauteing
1:1 works in light sauces; simmer gently since milk scorches faster than evaporated milk.
- Slow Cook
1:1 swap but add it late in cooking, since it curdles under long high heat.
- Steaming
1:1 in steamed custards, though the set will be softer and less dense.
- Raw Cold
1:1 in cold desserts, expect a runnier, less rich result.
- Drinks
1:1 in coffee or shakes, lighter body and less sweetness than evaporated milk.
Methods to avoid (2)
- Frying
Not recommended: milk scalds and spatters well below frying heat.
- Grilling
Not recommended: no role brushed onto grilled food, it burns and separates.
FAQ
- Can I substitute milk for Evaporated Milk in baking?
Yes. Use 1:1 but expect a thinner batter and less richness in custards, pies, and cakes. Not recommended: milk scalds and spatters well below frying heat.
- How much milk to use as an evaporated milk substitute?
Lighter and less sweet; simmer down slightly or add sugar to match evaporated milk.
- How does the flavor change when substituting Milk for Evaporated Milk?
Milk comes across milder than evaporated milk.
- How does texture change when substituting Milk for Evaporated Milk?
Thinner, runnier body with less richness than evaporated milk, especially in custards.
- What else should I know about substituting Milk for Evaporated Milk?
For pies, custards, and sauces, swap milk in at 1:1 for evaporated milk. Expect a thinner, runnier result with noticeably less richness. Skip frying and grilling entirely. To fake the body back, simmer the milk down by about half before using, or add a spoon of sugar for sweetness. Works best in soups and baked goods.
- What still works when substituting Milk for Evaporated Milk?
Milk still works as a moisture, fat, and flavor carrier.
- What won't work when substituting Milk for Evaporated Milk?
Milk won't work as a thickener and emulsifier.
- How well does Milk match Evaporated Milk?
Milk is stretch on structure, stretch on heat, and okay on flavor.
- How does nutrition compare per 100g when substituting Milk for Evaporated Milk?
Milk has about x2 fewer calories, fat, sat. fat, and protein.
- How do the flavor notes shift when substituting Milk for Evaporated Milk?
The flavor shifts toward less sweet notes.