Evaporated milk (available either whole or skimmed) has had its water content reduced so that it is almost twice as concentrated as ordinary milk. Condensed milk is evaporated milk with added sugar, which makes it thicker. Both milks may be used in cooking, but some recipes are clearly better made with one or the other.
The high heat of the canning process gives evaporated milk its very distinctive cooked flavor. Evaporated milk, well-chilled, may be whipped like fresh cream for use in desserts, poured over fruit and other desserts as a topping, or made into a delicious fudge. Condensed milk is rich, thick and syrupy and is especially suited to making toffee and other kinds of confectionery, including the sticky coconut sweetmeats made in India.
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Asian Recipes **
