6 recipes that use evaporated milk, with photos, step-by-step instructions and cook times. The quickest, Home-made Irish cream, takes 15 minutes. It is most often cooked with cream, sugar and icing sugar.
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A rich, home-made cream liqueur of whisky, cream, condensed and evaporated milk, melted milk chocolate and a touch of coffee. Sweet, smooth and strong: for adults only. Serve chilled over crushed ice, keep it in the fridge and drink within 3 days.
Crisp, buttery half-moon pastries filled with chopped apricots, pears, figs, cherries and almonds soaked in honey with a little cardamom and cinnamon. They're sweet, fruity and lightly spiced. Serve them hot with ice cream, or cold with tea; the recipe makes about 36 small pastries.
A light, set milk pudding inspired by faluda: milk and evaporated milk sweetened and set with agar-agar, tinted pale pink and flavoured with cardamom. It's cool, smooth and wobbly, and fully vegetarian. Serve chilled in little bowls, topped with almonds and pistachios.
A cold 'soufflé' of mango pulp and orange jelly beaten with whipped evaporated milk until light and airy, folded with mango cubes and topped with sweetened cream. It's fruity, fluffy and refreshing. Ordinary packet jelly is made with gelatine, which is not vegetarian; use a vegetarian (agar-based) jelly to make it suitable.
An easy no-churn ice cream: whipped cream and whisked frozen evaporated milk folded together with fresh passion fruit seeds and a little essence. It's light, tangy and speckled with crunchy seeds. The recipe makes about 3 litres; serve it in scoops with wafer rolls or nuts.
A no-churn vanilla ice cream layered with home-made peanut crunch: roasted peanuts stirred into caramelised sugar, cooled and coarsely ground. It's creamy, crunchy and salty-sweet. Makes about 3 litres; the book also gives chocolate and cashew crunch versions.
