If you’re a baking enthusiast, you’ve probably cracked a can or two of sweetened condensed milk in your time—it’s a key player in some of our favorite pies, cakes, and sticky-sweet sauces. But few people are as accustomed to cooking with its milder, milkier, unsweetened cousin: Evaporated milk—canned, shelf-stabilized, low-moisture cow’s milk—offers the same thick, rich texture of condensed milk without the added sugars, making it ideal for more savory preparations (and a handful of sweet ones to boot). Here’s a look at just how handy it can be.
The corn was inedible. It tasted like corn, but the kernels refused to break down as you chewed. So we stripped the cobs and soaked them in cream to make a corn stock. The cobs looked like chicken bones or chicken necks floating in the pot. But they infused the liquid with a beautiful corn flavor: a perfect match for blackberries.
A nice soak in some heavy cream will give you a deliciously corn-infused cream that you can use as liquid, or whip up for a naturally savory-sweet whipped cream in coffee, dessert, or in a stew/chowder.