Evaporated milk is made by heating milk until about 60 percent of its water content has evaporated. It is then homogenized, packaged, and sterilized. The result is a dense, creamy, ultra-concentrated milk that can be canned and stored for several months. The high heat used in processing also adds a slightly caramelized flavor and darker color than regular milk.

There are skim, low-fat, and whole milk varieties of evaporated milk.

Evaporated milk is used in dishes that seek a creamy texture, but not necessarily any added sweetness. It’s used in both sweet and savory recipes.