The best substitutes for evaporated milk depend on what you're cooking
Evaporated milk is regular milk with about half the water removed, so it's thicker and richer than fresh milk but not as thick as sweetened condensed milk. If you don't have it on hand, you can replace it with fresh milk thickened slightly, or with cream thinned with water. The right choice depends on whether you're making a savory dish, a dessert, or something that needs a specific texture.
The most straightforward swap is to use regular whole milk mixed with a small amount of cornstarch or flour to thicken it. For a cup of evaporated milk, use three-quarters cup of whole milk plus about 2 tablespoons of cornstarch mixed with a little cold water first, then stirred in. This mimics both the thickness and the mild, slightly cooked flavor that evaporated milk brings to a dish.
Key Takeaways
- Heavy cream thinned with water (equal parts of each) is the closest match to evaporated milk in texture and richness.
- Whole milk thickened with cornstarch or flour works well in savory dishes like soups, stews, and sauces.
- Half-and-half mixed with a little water can replace evaporated milk in most recipes without any thickening agent.
- Sweetened condensed milk is not a substitute—it contains added sugar and will change the flavor of savory dishes.
- For baking and desserts, heavy cream thinned with water gives the best results because it has more fat content.
Heavy cream and water for the closest match
If you want the texture and richness closest to evaporated milk, mix equal parts heavy cream and water. For a cup of evaporated milk, use half a cup of heavy cream and half a cup of water, stirred together. This works in any recipe—soups, sauces, custards, or baked goods—because the fat content and mouthfeel are nearly identical to evaporated milk.
This method is especially useful in desserts and creamy sauces where texture matters. The cream gives you the richness that makes a sauce silky, and the water brings the consistency down to match what evaporated milk would do. You won't need to add any thickening agent.
Whole milk with cornstarch for savory dishes
For soups, stews, gravies, and other savory cooking, whole milk mixed with cornstarch is reliable and inexpensive. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth, then stir it into three-quarters cup of whole milk. Heat gently while stirring until it thickens slightly—this takes about a minute or two.
You can also use flour instead of cornstarch: mix 1 tablespoon of flour with 1 tablespoon of cold water, then stir into three-quarters cup of whole milk. Flour takes a little longer to thicken and may leave a slightly grainy texture if not cooked long enough, so cornstarch is the safer choice if you have it.
Half-and-half mixed with water
Half-and-half is already richer than whole milk, so you need less thickening. Mix three-quarters cup of half-and-half with one-quarter cup of water to get close to the consistency of evaporated milk. This works in most recipes without any cornstarch or flour.
This option is good if you want to avoid starch in your dish or if you're making something where a starch might affect the final texture—like a custard or a delicate sauce. The flavor will be slightly richer than evaporated milk, but most people won't notice the difference.
Sweetened condensed milk is not a substitute
Sweetened condensed milk looks similar to evaporated milk in the can, but it contains added sugar and is much thicker. Using it in a savory dish will make the food taste sweet and wrong. In a dessert that already calls for sugar, it will make the dish too sweet unless you reduce the sugar in the recipe significantly.
If a recipe specifically calls for sweetened condensed milk, use it. But if you're looking for a replacement for evaporated milk, sweetened condensed milk will not work without changing the recipe.
Evaporated milk in different types of recipes
In cream soups and chowders, evaporated milk adds body without making the soup too heavy. Whole milk with cornstarch does the same job. In gravies and pan sauces, the slight caramelized flavor of evaporated milk matters more, so heavy cream and water is the better choice because it won't taste watery.
In baked goods like pumpkin pie, flan, or coffee cake, heavy cream and water works best because baking relies on fat content for texture. In puddings and custards, any of these substitutes will work, but heavy cream and water gives the silkiest result. In mac and cheese or other creamy pasta dishes, whole milk with cornstarch is economical and gives good results.
How to measure and mix your substitute
| Substitute | For 1 cup evaporated milk | Best for |
|---|---|---|
| Heavy cream + water | ½ cup cream + ½ cup water | Desserts, sauces, any recipe |
| Whole milk + cornstarch | ¾ cup milk + 2 tbsp cornstarch mixed with 2 tbsp cold water | Soups, stews, gravies |
| Half-and-half + water | ¾ cup half-and-half + ¼ cup water | Any recipe, no thickening needed |
| Whole milk + flour | ¾ cup milk + 1 tbsp flour mixed with 1 tbsp cold water | Soups, stews (less ideal than cornstarch) |
When you mix cornstarch or flour with water, do it in a small bowl first and stir until there are no lumps. Cold water prevents lumps better than warm water. Pour the mixture slowly into the milk while stirring, and keep stirring as you heat it. The mixture will thicken as it heats, so don't panic if it looks thin at first.
Frequently Asked Questions
Can I use regular milk straight without thickening it?
Regular milk is thinner than evaporated milk, so the dish may be thinner and less creamy than intended. In soups and stews where a little extra liquid won't hurt, you can use regular milk straight. In sauces, custards, and baked goods, thickening it with cornstarch or using cream and water gives much better results.
What if I only have skim milk?
Skim milk has no fat, so it won't give you the richness of evaporated milk. Mix skim milk with cornstarch and use it in savory dishes only. For desserts or creamy sauces, skim milk won't work well—use heavy cream and water instead if you have it, or use whole milk if you have it.
Can I use coconut milk instead?
Coconut milk is thicker and richer than evaporated milk, and it has a strong coconut flavor. It works in recipes where coconut flavor fits—curries, tropical desserts, some Asian dishes. In recipes where you want a neutral cream flavor, coconut milk will change the taste of the dish.
Does the substitute change the cooking time?
No. The substitute cooks at the same rate as evaporated milk. If you're using cornstarch or flour to thicken, stir it in early enough that it has time to thicken before you finish cooking—usually a minute or two of gentle heat is enough.
What if the recipe is for sweetened condensed milk, not evaporated milk?
These are different products. If your recipe calls for sweetened condensed milk, you need the sweetened version. If you only have evaporated milk, you can use it with added sugar, but the texture and flavor won't be identical. Check the recipe to see if you can adjust the sugar in the rest of the recipe to compensate.