Last week The Goose had his very first snow day of the school year. He spent the morning at his Aunt’s house while I went to an appointment, and when we got home that afternoon he decided that he wanted to make a pumpkin pie. I was sure we had everything we needed – a pie crust left over from the last time we made chicken pot pie, a can of pumpkin, and a dozen eggs. But there was one thing I didn’t have: evaporated milk.
It was late in the day, the roads were still covered in snow, and I really didn’t want to head out to the grocery store with a moody six-year-old. Then I remembered that you can make evaporated milk at home – and I saved the day. (And the pie).
Homemade Evaporated Milk
2 1/4 cups milk
Pour the milk into a heavy bottomed saucepan. Stirring constantly, bring the milk to a boil. Once the milk is boiling, reduce the heat to low and let the milk simmer, stirring every few minutes, until it is reduced by about half.
Using a fine sieve, strain the milk and use it immediately or refrigerate for up to five days.