Homemade Evaporated Milk

This weekend in Canada is Thanksgiving. This year I decided I am going to make Pumpkin Pie. Fortunately (yes I meant fortunately, no typo) I forgot to grab a can of evaporated milk to make it, so now I get to make it myself and why not? I’m making the pie from a pumpkin I bought yesterday so why not make the evaporated milk too? 

Makes 2 cups

  • 4 cups coffee cream
  • 1 cup sugar
  1. Pour cream and sugar in a large pot. The more it can spread out the more shallow the cream will be and it helps it reduce faster.
  2. Bring to a boil while whisking. Reduce to a simmer.
  3. Simmer on low, stirring occasionally for an 1 1/2 to 2 hours until it turns ivory in color and reduced in half. It will be fairly thick while hot but once cooled it should have a consistency similar to honey or corn syrup. 

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