Creamy and smooth, evaporated milk offers a concentrated, slightly caramelized flavor that enhances both savory and sweet dishes, adding depth and richness.
Where it comes from
First produced in the 19th century as a method of milk preservation, evaporated milk quickly became a staple in American households and cooking.
In the kitchen
Often used in sauces, soups, and desserts, it lends a creamy texture and richness, elevating the overall flavor profile of the dish.
Nutrition (per 100g)
60kcalCal
3.0gProtein
1.0gFat
10.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
