Evaporated milk

It is cow’s milk with much of its water removed by heating, then sealed and sterilised in a can. It has no added sugar; its natural milk sugars remain, so it tastes richer than fresh milk.

Yes. For a closer match to fresh milk, mix equal parts evaporated milk and water. Use it undiluted when you want a creamier result in porridge, sauces or baking.

Yes, in soups, pasta sauces and casseroles, though the result will be less rich and thick than with cream. Stir it in near the end and heat gently rather than boiling it hard.

Evaporated milk is unsweetened, while condensed milk has sugar added and is much thicker and sweeter. They are not interchangeable in recipes: condensed milk can make a savoury dish unpleasantly sweet.

Yes: chill the unopened can in the fridge overnight, then chill the bowl and beaters too. Whip the milk until frothy and use it straight away; it makes a lighter, less stable topping than whipped cream.

Pour leftovers into a clean, covered container and refrigerate promptly; use them within three to four days. Don’t store opened milk in the can, and discard it if it smells or looks unusual.

You can, but it may separate or turn grainy when thawed. Freeze it in a sealed container, thaw it in the fridge and whisk well; it is best used in cooked dishes rather than poured over food.

Use it in pumpkin pie, creamy macaroni cheese, custards and milk-based soups. For a smooth sauce, whisk it into the other ingredients gradually and keep the pan at a gentle simmer.