10 extraordinary uses for evaporated milk

An often-overlooked ingredient, this kitchen staple is the perfect creamy addition to many main dishes, desserts and hearty sauces.

1. To create a creamy marinade for chicken or fish, use evaporated milk. The milk subtly ­flavours the food without breaking down its delicate fibres. It's especially good paired with spicy sauces or seasonings.
2. To doctor up gravy for leftover turkey sandwiches, combine 150 millilitres (five ounces) ­evaporated milk, one 500 millilitre (15 ounce) can of turkey gravy and two millilitres (1/2 teaspoon) poultry seasoning in a small pot. Simmer gently over medium heat for five minutes. Arrange the turkey over toast and pour the gravy over the top.
3. To make a quick and easy pumpkin pie filling, mix evaporated milk with canned pumpkin, brown sugar, eggs and pumpkin pie spice.
4. If you're looking for a healthy alternative to whipped cream, chill a can of evaporated milk then whip it just like heavy whipping cream. Use to top your favourite desserts.
5. To make creamy sauces and soups with less fat, use evaporated milk instead of cream. Enrich the texture with 15 millilitres (one tablespoon) of sour cream after removing the sauce or soup from the heat. This trick is especially good with cheese soups.
6. To stir up a quick pasta sauce,mix together evaporated milk, cream cheese and blue cheese.
7. To whip up richer-tasting mashed potatoes, replace 125 millilitres (1/2 cup) of the regular milk with evaporated milk.
8. For better-tasting meat loaf, soak two bread slices in one 150 millilitre (five ounce) can evaporated milk until saturated. Break up the bread and use in place of bread crumbs in your favourite recipe.
9. For a healthy alternative to sour cream,mix together 250 millilitres (one cup) fat-free evaporated milk and 30 millilitres (one tablespoon) fresh lemon juice.
10. To give sherbets and ice creams a smooth, rich texture, reach for evaporated milk in place of the cream.

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