x 14 ½ oz evaporated milk

Evaporated milk is a shelf-stable dairy product created by removing approximately 60% of the water content from whole or skim milk through heat treatment and evaporation. The result is a concentrated liquid that is approximately twice as dense as regular milk, with a slightly caramelized flavor and pale tan color imparted by the heating process. Evaporated milk typically contains added vitamins and minerals, particularly vitamin D and calcium, to compensate for any losses during concentration. It is distinct from sweetened condensed milk, which contains added sugar and is used primarily in desserts.

The product originated in the nineteenth century as a method of extending milk's shelf life before refrigeration became widespread. Modern evaporated milk is homogenized and sterilized through ultra-high-temperature (UHT) processing, allowing it to remain shelf-stable for extended periods without refrigeration until opening.

Evaporated milk functions as both a culinary ingredient and a milk substitute in cooking and baking. Its concentrated nature makes it useful for creating rich sauces, gravies, and creamy soups without the addition of cream or butter. It is commonly used in custards, flan, tres leches cake, and other desserts where a dense, creamy texture is desired. In Southeast Asian and Latin American cuisines, evaporated milk serves as an economical alternative to fresh cream in curries, coffee drinks (café de olla), and baked goods. It can be diluted with water to approximate fresh milk's consistency, or used undiluted for intensified flavor and richness in savory dishes such as mac and cheese, mashed potatoes, and meat stews.