Out of Evaporated milk, one case
Can you substitute half-and-half for evaporated milk?
4 options, ranked, with the exact amount
Use Half-and-half
1 cup for every cup of evaporated milk
Yes: use 1 cup of half-and-half for each cup of evaporated milk, straight from the carton, with nothing added. It is a little richer, 10 to 12% fat against 6 to 7%, and tastes fresher. The one thing to change is the heat: half-and-half curdles more easily than evaporated milk, so keep it below a hard boil and add acid at the end.
- Verdict —
- Tweak it
- The tweak —
- Use the same amount and keep the heat gentler than the recipe says. Stir it into hot dishes off the boil.
- Best for —
- pumpkin pie and baked custards
- Pantry —
- Likely in your cupboard
One casethe full evaporated milk card
Every option, one card
Ranked| # | Substitute | Instead of 1 cup evaporated milk | Verdict |
|---|---|---|---|
| 1 | Half-and-halfpumpkin pie and baked custards | 1 cupTweak it | Tweak it |
| 2 | Heavy cream + watercustards and pies that must set | ¾ cup cream + ¼ cup waterTweak it | Tweak it |
| 3 | Whole milk, simmered downfudge and dulce de leche | 2 ¼ cupsWorks | Works |
| 4 | Whole milksoups, casseroles and mashed potatoes | 1 cupYou'll taste it | You'll taste it |
Half-and-half
cleaner and fresher, without the slightly cooked, caramel note of the can
About the same thickness as evaporated milk and unsweetened, so it drops in with no mixing. It is the closest swap that needs no preparation.
- Best for
- pumpkin pie and baked custards, cream soups and chowders, mac and cheese and cheese sauces, coffee and tea
- Prep
- Use the same amount and keep the heat gentler than the recipe says. Stir it into hot dishes off the boil.
- Contains
- dairy
- Where it fails
- A recipe that boils the milk hard or simmers it for a long time with tomatoes, wine or lemon. Evaporated milk was sterilized in the can and holds together; half-and-half can split.
A 12 oz can of evaporated milk is 1 ½ cups. A 5 oz can is a scant 2/3 cup.
Heavy cream + water
richer and rounder
If the carton in the fridge is heavy cream, not half-and-half, thin it with water. Used undiluted it has roughly five times the fat of evaporated milk.
- Best for
- custards and pies that must set, cream soups and sauces that simmer
- Prep
- Stir ¾ cup heavy cream with ¼ cup water. There is no heating or resting step.
- Contains
- dairy
- Where it fails
- Left undiluted in a full-can amount, it makes a heavy, greasy result.
Whole milk, simmered down
fresher than canned, otherwise the same
The swap that is the real thing: milk with the water boiled off. Use it when the recipe needs the leaner, more concentrated milk and not extra fat.
- Best for
- fudge and dulce de leche, flan and tres leches, recipes that boil the milk hard
- Prep
- Simmer 2 ¼ cups whole milk in a wide pan at a gentle bubble for 25 to 35 minutes, stirring often, until it measures 1 cup. Cool before adding to eggs.
- Contains
- dairy
- Where it fails
- It takes half an hour, and it scorches if left unstirred.
Whole milk
thinner and less rich
Fine as the liquid in a savory dish. It is much thinner than either half-and-half or evaporated milk.
- Best for
- soups, casseroles and mashed potatoes
- Prep
- For a sauce, whisk 1 tsp cornstarch into 1 tbsp cold milk per cup, stir it in and simmer 1 minute.
- Contains
- dairy
- Where it fails
- Pie, flan, custard and fudge. The extra water leaves them loose unless the milk is reduced first.
Tips for substituting evaporated milk
5 tips- One 12 oz can of evaporated milk equals 1 ½ cups of half-and-half. One 5 oz can equals a scant 2/3 cup.
- In soup or sauce, take the pan off the boil before stirring in half-and-half, then warm it through without boiling again.
- With tomatoes, wine or lemon juice in the dish, add the half-and-half last and off the heat, or it can curdle.
- In fudge or caramel, stir constantly and watch closely from the 5-minute mark. The extra fat makes it catch sooner.
- Pumpkin pie needs no other change. Bake as the recipe says; the filling sets a shade paler and glossier.
Questions
4 questionsCan I use half-and-half in place of evaporated milk in pumpkin pie?
Yes. Use 1 ½ cups of half-and-half for the 12 oz can most recipes call for, and change nothing else. The pie sets the same way, with a slightly richer, silkier filling and a fresher taste.
Can I use half-and-half in place of evaporated milk in mac and cheese?
Yes, cup for cup. Keep the sauce below a simmer once the cheese goes in. Evaporated milk is popular in mac and cheese because it resists splitting; half-and-half is a little less forgiving, so melt the cheese over low heat and do not boil it.
Can I go the other way and use evaporated milk for half-and-half?
Yes, cup for cup. Evaporated milk is leaner and has a slightly cooked taste, which is noticeable in coffee and barely noticeable in soups, sauces and baking.
Does fat-free half-and-half work?
Less well. Fat-free half-and-half is skim milk thickened with added ingredients, often including corn syrup, so it is slightly sweet and does not behave like cream when heated. It is acceptable in soup or coffee. For a pie or custard, use regular half-and-half.