Instructions

Step 1 – Pour your milk into a heavy-bottomed, wide saucepan that doesn’t burn easily, and bring it to a boil over medium-high heat.

Step 2 – Once the pot is gently simmering, reduce the heat to medium, and stir it with a spatula really heavily, to help scrape up any bits that are getting stuck to the bottom.

Step 3 – Continue boiling and stirring until the mixture has reduced by over half, around 25-30 minutes, and then remove from the heat and let it cool to room temperature.

Step 4 – Run your evaporated milk through a fine-meshed sieve to catch any burnt bits of milk, and then store your evaporated milk in a sealed container in the fridge for up to one week.