Recipes with evaporated milk

Fitzwilliam Inn Nutty Pie with Caramel Sauce recipe

Chocolate silk pudding with cocoa, three types of milk, egg yolks, and gelatin. A pot de creme-style dessert that sets overnight into a dense, velvety custard.

Creamy carrot-orange soup pureed with fresh orange juice, tomato paste, honey, and rice for body, topped with toasted cashews. A velvety blended soup with bright citrus flavor.

Broccoli and feta cheese pie with carrots and red pepper in a light egg custard made with evaporated skim milk. A colorful vegetable pie that's lower in fat than traditional quiche.

Strawberry brownie torte with fudgy brownie layers, strawberry-studded vanilla ice cream filling, and a homemade chocolate sauce. A frozen layered dessert that's easier to make than it looks.

Easy sugar pie with sweetened condensed milk, corn syrup, and vanilla, finished with a sprinkle of nuts. Three-ingredient filling that bakes into a chewy caramel crown.

Maple custards baked in a water bath with reduced maple syrup, skim milk, and eggs. A silky, low-fat dessert with concentrated maple flavor, served warm or chilled.

Chocolate turtle cheesecake: vanilla wafer crust layered with caramel and toasted pecans, topped with creamy cheesecake and milk chocolate. Every turtle candy flavor in cake form.

Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.

Praline pumpkin pie with a candied brown sugar pecan layer baked into the bottom of a flaky homemade crust, plus a bourbon-spiked spiced pumpkin custard. Holiday pie at its richest.

No-bake lime cheesecake with a honey-graham crust, fat-free cream cheese, evaporated skim milk, and fresh lime juice. Light, low-fat dessert that chills until firm.

Chocolate caramel hazelnut pie with a from-scratch caramel base, unsweetened chocolate, evaporated milk, and a heavy load of toasted hazelnuts. French-style patisserie pie in a prebaked shell.

Diet blueberry bread pudding made with fresh blueberries, diet bread, skim evaporated milk, and minimal sugar. A lighter take on classic bread pudding with bright berry flavor.

Classic Midwestern longjohns: rectangular yeast-raised doughnuts fried golden and topped with a cooked brown-sugar maple frosting. Old-school bakery comfort.

Overnight french toast soaks Italian bread in a vanilla-cinnamon custard while you sleep, then pan-fries up golden in minutes. Served with a homemade caramel-cinnamon syrup. Easy weekend brunch.

Pecan fudge pie with eight ounces of melted semisweet chocolate, three cups of pecans, and dark corn syrup in a from-scratch shortening crust. A rich, fudgy twist on classic pecan pie.

Pizza spaghetti pie with a baked ground beef shell filled with spaghetti, egg, and Parmesan, topped with pizza sauce, green pepper rings, and melted mozzarella. A retro mashup the whole family loves.

Make your own delicious sweet potato pie that your children will remember for years to come!

Old-fashioned rolled coconut cookies bake up tender and slightly crisp at the edges. A vintage drop-and-cut recipe that yields 60 cookies, perfect for tins, cookie swaps, or holiday boxes.

Pumpkin swirl pie with a cream cheese layer, pumpkin pie spice, and a marbled top. Two fillings baked in one crust for a showstopping holiday dessert.

Mississippi mud cake with cocoa, marshmallow cream, and a rich chocolate-butter frosting loaded with pecans. A dense, fudgy Southern sheet cake classic.

Old-fashioned chess-style custard pie with butter, eggs, evaporated milk and vanilla baked into a single crust. Sweet, silky filling that sets to a glossy finish. A Depression-era Southern classic.

Mexican mocha made with milk, evaporated milk, chocolate syrup, and instant coffee. A creamy cinnamon-spiced hot chocolate coffee drink heated in the microwave.

Pineapple banana ice cream made with evaporated milk, crushed pineapple, and ripe bananas in an ice cream maker. A lighter, tropical frozen dessert with minimal added sugar.

Three-ingredient chocolate balls made with chocolate chips and evaporated milk, rolled in chopped nuts. A no-bake chocolate truffle candy that's simple enough for kids to help make.

Fudgy chocolate brownies with walnuts and a blender-made unsweetened chocolate frosting. Two-stage chocolate hit with rich crackly top and creamy frosting.

This mousse is very quick and simple, and very tasty!

No-bake refrigerator confetti brownies with graham cracker crumbs, colored mini marshmallows, walnuts, and a melted chocolate-chip frosting. Chill, slice, and serve. No oven needed.

A lighter take on chocolate brownies using reduced-fat margarine, sugar substitute, and skim evaporated milk. Topped with pecans and ready in just 30 minutes.

No-bake double cheese cheesecake combines cream cheese and cottage cheese in a lemon gelatin filling, set in a buttery graham cracker crust. Light, tangy, fridge-set summer dessert.

Pumpkin pie cake layers a creamy pumpkin pie filling under a buttery yellow cake mix streusel topping with chopped nuts. Easier than pie, deeper than cake. Thanksgiving dessert that feeds a crowd.

Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.

Chocolate-coconut layer cake with tender buttermilk chocolate layers, flaked coconut folded through, and a rich walnut-chocolate filling between whipped cream layers.

Slow cooker dried beef and noodles in a creamy white sauce with sharp cheddar and green peas. A set-it-and-forget-it comfort food casserole.

Potato and egg breakfast casserole with bacon-fat-fried potatoes, melted American cheese, whole eggs nestled into the top, and a finish of evaporated milk. A retro one-dish brunch.

Sourdough pancakes made with active starter, evaporated milk, and baking soda for extra-tangy, fluffy flapjacks. Mix, let it foam, and griddle. Uses up sourdough discard.

Classic German chocolate cake: three light layers of sweet chocolate cake with whipped egg whites folded in, stacked with a cooked coconut-pecan frosting made from evaporated milk and egg yolks. The real, from-scratch version.

Fudge nougats are no-thermometer chocolate fudge squares with walnuts and graham cracker crumbs for body, wrapped individually for holiday gifting. Quick, easy, and giftable.

Cinnamon candy apple Jello salad with applesauce and a cream cheese topping. A retro molded gelatin side dish with warm cinnamon heat and tangy lemon notes.

Old-fashioned peach ice cream churned in a hand-crank or electric freezer with crushed ripe peaches, evaporated milk, and a touch of almond extract. A summer porch classic.

If you don't want to spend too long time to cook, and want to a vegetable side dish to accompany a meat dish, try this one.

Coconut custard pie with freshly grated coconut, beaten egg whites folded in for a light filling, and a dusting of nutmeg on top. Southern-style and old-fashioned.

Sweet onion quiche with a triple-cheese filling of American, Swiss, and caraway cheese, sauteed ham, sour cream custard, and crumbled bacon on top.

Pumpkin pie topped with a tall, golden meringue instead of whipped cream. Spiced pumpkin custard with cinnamon, nutmeg, and cloves in a flaky crust.

Rich chocolate coconut pie with melted semisweet chocolate, evaporated milk, and flaked coconut in an unbaked shell. A 6-ingredient bake-and-go pie with a fudgy filling and macaroon-like coconut texture.

Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.

Peppermint candy fudge: crushed peppermint sticks boiled into a chocolate marshmallow fudge for cool, minty bite and a creamy set. A festive Christmas candy that cuts into clean squares.

Creamy corn chowder with leeks, carrots, and potatoes simmered in chicken broth, then puréed smooth and enriched with evaporated milk: light, comforting, ready in 30 minutes.