What Is Milk, skim, evaporated and How Can I Use It?
Milk, skim, evaporated is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 53 recipes to get you started.
Nutrition
Nutrition Facts
Serving Size 1 cup (256g)Food group
Milk, skim, evaporated is a member of the Dairy and Egg Products US Department of Agriculture nutritional food group.
How much does milk, skim, evaporated weigh?
| Amount | Weight |
|---|---|
| 1 cup | 256 grams |
| 1 fl oz | 31 grams |
| ½ cup | 128 grams |
Related
Dairy and Egg Products
| In Chinese: | 牛奶，脱脂，蒸发 | |
| British (UK) term: | Milk, skim, evaporated | |
| en français: | lait, écrémé évaporé | |
| en español: | leche, desnatada, evaporada |
Recipes using milk, skim, evaporated
There are 53 recipes that contain this ingredient.
Nonfat Eggless Pumpkin Pie
Nonfat eggless pumpkin pie made with liquid egg substitute, evaporated skim milk, and brown sugar substitute. A diabetic-friendly Thanksgiving dessert with classic pumpkin pie spice.
Nutty Maple Waffles
Nutty maple waffles with separated whipped egg whites for cloud-light texture, evaporated milk, and chopped pecans pressed into each waffle. Maple-scented breakfast classic.
Creamy Cranberry Sherbet
Creamy cranberry sherbet whips fresh cranberries with evaporated skim milk and gelatin into a tart, frosty scoop. A low-calorie holiday dessert with rosy color and fluffy texture.
Garlic Curry Burgers
Garlic curry burgers fold mild curry powder, fresh garlic, and sweet Vidalia onion right into the beef, with egg and evaporated milk keeping the patties tender on the grill. A spiced summer cookout twist.
Kitty's Pumpkin Pie
Pumpkin pie spiked with a half cup of whiskey for grown-up depth, made with canned pumpkin and warm cinnamon, ginger, and clove. A boozy holiday classic that bakes into two custardy pies.
Easy Pumpkin Nut Pie
Pumpkin nut pie baked in a buttery nut cookie crust with brown sugar, warm spices, and evaporated milk. Topped with brown sugar whipped cream for a nuttier twist on the holiday classic.
President Taft Pumpkin Pie
President Taft pumpkin pie with a souffle-light filling lifted by separated and folded egg whites. A heritage Thanksgiving recipe with brown sugar, allspice, and cinnamon warmth.
Party Pumpkin Pie
Lighter pumpkin pie with a gingersnap-graham crust, evaporated skim milk, and mostly egg whites for a lower-fat take. Molasses adds depth, cinnamon and nutmeg do the holiday work.
Pumpkin Spice Soup
Cold pumpkin spice soup with canned pumpkin, evaporated milk, molasses and pumpkin pie spice. Chilled no-cook fall starter that tastes like pumpkin pie in a bowl.
Brown Sugar & Toasted Almond Ice Cream
Brown sugar and toasted almond ice cream, a custard base with deep butterscotch notes, warm cinnamon, and crunchy toasted almonds. Made lighter with milk and evaporated milk, churned smooth and scoopable.
Watermelon Sherbet
Creamy watermelon sherbet churned with evaporated skim milk, lemon juice, and a touch of gelatin for silky smooth scoops. A lighter frozen treat that captures peak summer melon flavor.
Pumpkin Custard with Pecan-Ginger Topping
A lower carb twist on a Thanksgiving tradition. No crust! And a tasty pecan and candied ginger streusel topping.
Avocado Ice Cream
Avocado ice cream blends ripe Hass with whipped evaporated skim milk, citrus juices, and sugar into a creamy, naturally green frozen dessert. No-egg, no-churn-friendly tropical treat with Mexican and Filipino roots.
Caramelized Onion, Mixed Mushroom & Gruyere Pie
Savory vegetarian pie with caramelized onions, mixed mushrooms, and Gruyere in a rustic oat-flour crust. A lighter quiche-style main dish with an earthy, nutty depth of flavor.
Classic Low Fat Pumpkin Pie
A classic creamy pumpkin pie that is low in fat, but without sacrificing any of the rich taste and silky texture.
Red Bell Pepper Sauce
Very tasty and easy to make with a lovely colour. Perfect with some pasta and pairs very well with chicken.
Susan's Chocolate Chess Pie
Susan's chocolate chess pie sets a velvety cocoa custard of butter, sugar, eggs, and evaporated milk into two flaky shells. The Southern dessert with a crackly top and fudgy center.
Sweet Pepper Cream Shrimp
Plump shrimp in a velvety cream sauce made with tri-color sweet peppers, apple juice, and a custom seasoning blend. Lightened up with evaporated skim milk and cream cheese, served over rice or pasta.
Peanut Butter Pie (Finsand)
Diabetic-friendly chocolate peanut butter pie with a cooked custard filling using skim evaporated milk and minimal sugar. Thick, creamy, and lower in sugar.
Frosted Brownies
Low-fat frosted brownies made with applesauce instead of butter and egg whites instead of whole eggs. Topped with a simple cocoa icing, no oil or butter needed.
Pasta Primavera (Lacto)
Pasta primavera in a light evaporated milk sauce with mushrooms, bell peppers, and garlic sauteed in dry sherry. A low-fat vegetarian pasta with no butter or cream.
Creamy Sweet Potato Soup(Lacto)
Lacto-vegetarian sweet potato soup with carrots, celery, peas, and a triple-herb blend of thyme, basil, and tarragon. Finished with nonfat sour cream for a lighter, meatless comfort bowl.
Baked Fettuccine & Cheese
Fettuccine layered with sharp cheddar and sautéed onions bakes in a creamy egg custard speckled with paprika for a simple two-serving pasta bake.
Cherry Clafouti
Cherry clafouti with Bing cherries and kirsch baked in a light custard made with whole-wheat flour and evaporated skim milk, served warm in individual ramekins.
