On Sat, 19 Dec 2015 01:17:13 -0800 (PST), dsi1 >
wrote:

> On Friday, December 18, 2015 at 9:15:04 PM UTC-10, wrote:
> > On Thursday, December 17, 2015 at 4:11:56 PM UTC-8, wrote:
> > > I thought I'd make an onion pie. The recipe calls for 1/3 can of evaporated milk. Aside from the nuisance of finding something else to do with the leftover part, I wondered - what IS the benefit of using that instead of regular milk? (I always use skim for most things, but if a recipe calls for whole milk, I can always add some powdered milk.)
> > >
> >
> > Evaporated milk is less watery than even half and half. I love it for
> > quiches. You can freeze the rest -- I have two ice cube trays for
> > freezing broth, yogurt, etc.
>
> Evaporated milk is used in Chinese egg custard tarts. In Hawaii, we'll bake whole pies. Those pies are a lot richer then American style
> custard pie.
>
> http://thewoksoflife.com/2014/07/hong-kong-egg-tarts/

Thanks to the Libby's recipe, we traditionally use evaporated milk for
pumpkin pies - but I've substituted cream and oh my goodness, what a
delicious difference!

--

sf