Evaporated milk makes really good clam chowder.

I would use it in any cream soup.

Jim

Evaporated milk is good in mac 'n cheese. So is cream. I would use either as part of the sauce.

/tricia

I agree, it's a good substitute in cream soups, also casseroles like macaroni and cheese and turkey a la king, or that casserole with the chicken, rice and broccoli. I also use it in custard type pies and Grandma always put it in her coffee.

Annie

I use it as a substitute for milk in my cornbread recipe. I used to use cream instead of milk but found the Fat Free evaporated milk along with a handful of cheese work very nicely for flavor and binding the bread.

Kate

You can make custards with it (quiche, bread pudding, french toast, etc.). They're a bit looser than with cream, but they set fine. A pinch or two of finely ground flour in a quiche or souffle made with evaporated milk can help it solidify, but isn't absolutely necessary.

I use it in Spaghetti Carbonara.

I use it in just about any cooked or baked dish. We're lactose intolerant so seldom drink milk, thus I almost never have fresh milk around. But I like to cook with it, so evap milk makes a great substitute. I can use it up fairly quickly without worrying about it going bad.

Ah, for the days when I would use recipes that called for 2 cups of heavy whipping cream, LOL! Nobody except Paula Deen cooks like that any more!

I prefer using evaporated milk when making creamed chipped beef.

I use it in Mashed Potatoes and sometimes in Pancakes.
Lou

This is an excellent use for evaporated milk!

Cooks Illustrated Stovetop Macaroni and Cheese
Posted by Jessy on the CF
Ingredients
12 oz Canned evaporated milk
2 lg Eggs
1/4 ts Hot red pepper sauce
2 ts Salt
1/4 ts Ground black pepper
1 ts Dry mustard, dissolved in:
1 ts Water
1/2 lb Elbow macaroni
4 TB or 1/4 cup Unsalted butter
12 oz Sharp Wisconsin cheddar*, (or any cheese - Monterey Jack, etc., or a mix)
Preparation
Mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper and mustard mixture in small bowl. Set aside.
Heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1-1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat.
Add butter; toss to melt.
Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until mixture is hot and creamy, about 5 minutes. Serve immediately.

Am I wrong about this?? If something calls for a cup of milk, you can use 1/2 cup of evaporated milk plus 1/2 cup of water?

I did just that with something in the last month - trying to remember what it was since it turned out perfectly fine.

Beth

I use it to make squash and pumpkin pies. I find it makes the pies have a creamier texture than plain milk.