Evaporated Milk substitutes

Simmer 2 1/4 cups whole milk, stirring often, until it reduces to 1 cup; cool before using

Keeps the liquid, fat and texture roles.

This is how evaporated milk is made, so it is an exact match. It takes around 25 minutes and the pan will scorch if you stop stirring.

1:1

Keeps the liquid, fat and texture roles.

Similar richness but more water, so custards and fudge set a little softer. It also lacks the faint cooked-milk flavour some recipes want.

3/4 cup heavy cream + 1/4 cup water per 1 cup

Keeps the liquid, fat and texture roles.

Richer than evaporated milk, so a pumpkin pie or fudge comes out noticeably heavier.

Whisk 2/3 cup dry milk powder into 3/4 cup warm water to make about 1 cup

Keeps the liquid, fat and texture roles.

Very close on solids. Whisk hard and let it stand 10 minutes or it stays grainy, and use full-fat powder if you can.

1:1, tinned

Keeps the liquid, fat and texture roles.

Works well in curries and dairy-free desserts but carries an obvious coconut flavour, and it can split if boiled hard.

1:1

Keeps the liquid and fat roles; loses texture.

Roughly twice the water content, so sauces run thin and custards or fudge may never set. Only safe where something else in the recipe is doing the thickening.