By diluting evaporated milk with water as in this recipe, the “creamy” viscosity is pretty much lost. Since evaporated milk is about a 60% reduction of milk itself, one may wonder what sense does it make to reconstitute 24 ounces of evaporated milk with 16 ounces of water, rather than just using whole milk? The advantages of evaporated milk up until the point of reconstitution, are a long shelf life in the absence of refrigeration. My husband has requested I keep this recipe and make it again.
Made this for Christmas Eve and it was easy to make and received rave reviews from the kids and adults alike.
0 kommentar(er)
