five-ounce can evaporated milk

Evaporated milk is a shelf-stable dairy product created by removing approximately 60% of the water content from whole milk through heat evaporation, then homogenizing and canning the concentrated liquid. The process creates a thick, creamy product with a slightly caramelized flavor and pale tan color, distinct from sweetened condensed milk due to the absence of added sugar. It originated in the 19th century as a preservation method and remains a staple ingredient in pantries worldwide. The standard five-ounce (12 fl oz) can is a convenient household size, though larger cans are also available.

The product has a consistency between whole milk and cream, with a milk fat content typically between 6-8%. When diluted with equal parts water, it approximates fresh whole milk in composition and can serve as a substitute in many applications.

Evaporated milk is used in both sweet and savory cooking as a convenient substitute for fresh cream or as a thickening agent. In desserts, it appears in fudge, caramel, puddings, and pie fillings, where its concentrated milk solids provide richness and body. Savory applications include cream soups, gravies, pasta sauces, and curries, particularly in Latin American, Asian, and Caribbean cuisines where it is a pantry staple. It is also whipped to create a meringue-like topping. The undiluted form provides more concentrated flavor and richness, while dilution with water creates a milk substitute for baking and cooking.