A 12 oz can of evaporated milk holds 1 1/2 cups. Evaporated milk is a pourable liquid, so it measures cleanly in a jug — 12 fluid ounces is exactly 1 1/2 cups, because 1 cup is 8 fluid ounces and 12 divided by 8 is 1.5. The can weighs 340 g in total. Unlike condensed milk, evaporated milk is unsweetened: it is simply milk with about half its water removed, which gives it a richer flavour and a slightly thicker body than ordinary milk, but it is still a liquid you can pour, and it behaves like milk in cooking.
Evaporated milk is the quiet workhorse of the baking aisle. It makes macaroni cheese creamier without cream, it enriches fudge and pumpkin pie, it turns a thin soup into a creamy one, and it is the standard milk for tres leches cake. Recipes measure it in cups while shops sell it in cans, and the 1 1/2 cup figure is the bridge. A pumpkin pie that calls for 1 cup of evaporated milk needs two thirds of a can; a macaroni cheese that calls for 1 1/2 cups needs exactly one can. Knowing the figure means you buy the right number of cans the first time.
Can of evaporated milk conversion table
The table below breaks a 12 oz can into fractions, with tablespoons and fluid ounces alongside. Evaporated milk is a liquid, so the volume fractions are exact.
| Amount | Cups (approx.) | Tablespoons | Fluid ounces |
|---|---|---|---|
| 1/4 can | 0.38 cups (about 3/8 cup) | 6.0 tbsp | 3.0 fl oz |
| 1/2 can | 0.75 cups (about 3/4 cup) | 12.0 tbsp | 6.0 fl oz |
| 3/4 can | 1.12 cups (about 1 1/8 cups) | 18.0 tbsp | 9.0 fl oz |
| Full can | 1.50 cups (about 1 1/2 cups) | 24.0 tbsp | 12.0 fl oz |
| 2 cans | 3.00 cups | 48.0 tbsp | 24.0 fl oz |
The can weighs 340 g in total (12 oz). Evaporated milk is not in the ingredient density table, so no grams-per-cup figure is published here — measure by volume, and weigh it directly if your recipe works in grams.
Worked examples
Macaroni cheese for six
A macaroni cheese for six people uses one whole can of evaporated milk — 1 1/2 cups — stirred into a cheese sauce made with butter, flour and grated cheddar. The evaporated milk makes the sauce richer and more stable than ordinary milk, and it is less likely to split when the cheese goes in. Warm the milk before adding it, and add the cheese off the heat a handful at a time, stirring until each handful melts before adding the next. The sauce should coat a spoon; if it is too thick, loosen it with a splash of the pasta cooking water.
Pumpkin pie for eight
A pumpkin pie for eight people uses 1 cup of evaporated milk, whisked with one can of pumpkin puree, two eggs, sugar and spices. That is two thirds of a 12 oz can, so measure 1 cup into the filling and keep the remaining 1/2 cup in the fridge — it is enough for a creamy coffee, a small pan of soup, or a second half-batch of pie filling. The evaporated milk gives the filling its silky texture; ordinary milk would make it thinner and more likely to weep, and cream would make it too rich.
Creamy tomato soup for four
A creamy tomato soup for four people uses 1/2 cup of evaporated milk stirred in at the end, which is one third of a can. It gives the soup a creamy body without the fat of heavy cream, and it is less likely to curdle than ordinary milk because the milk proteins have already been heated during evaporation. Stir it in off the heat and do not let the soup boil afterwards. Keep the remaining 1 cup in the fridge for a second batch of soup, a creamy pasta sauce, or a batch of fudge.
How the figure is worked out
Think of the answer as a conversion, not a measurement. The package weight is a standard 12 oz can of evaporated milk. One cup of this ingredient weighs a known number of grams, so the cups in the package are the package weight divided by the cup weight. The method matters as much as the number: a spooned and levelled cup is the standard, and a scooped cup packs in more, which is why two bakers can get different cup counts from the same bag.
Practical guidance
Evaporated milk is not the same as sweetened condensed milk, and the cans look alike — check the label every time. Evaporated milk is unsweetened and pourable; condensed milk is very sweet and thick enough to coat a spoon. Using condensed milk in a savoury soup will make it cloyingly sweet, and using evaporated milk in a key lime pie will leave the filling unset and unsweetened. If a recipe just says canned milk, it almost always means evaporated milk, because condensed milk recipes always say sweetened condensed milk in full.
An opened can of evaporated milk keeps for three to four days in the fridge in a sealed container — transfer it out of the can as soon as you open it. It can also be frozen for up to three months, though it may separate slightly on thawing; stir it well and use it in cooking, where the separation does not matter. Do not use evaporated milk past its date in a recipe where it is the main liquid, because its flavour turns stale. And remember that evaporated milk is not a straight substitute for fresh milk cup for cup in every recipe — it is richer, so in a recipe where milk is the main ingredient, dilute it with an equal amount of water first.
Frequently asked questions
How many grams are in a can of evaporated milk?
The can weighs 340 g in total (12 oz). Evaporated milk is not in the ingredient density table, so there is no published grams-per-cup figure. If your recipe works in grams, weigh the milk directly on a kitchen scale rather than converting from cups.
Can I drink evaporated milk straight from the can?
You can, but it tastes richer and slightly cooked compared with fresh milk, and it is more concentrated. Most people dilute it with an equal amount of water to make it taste like ordinary milk. It is safe to drink, and it is a useful standby when fresh milk has run out.
What is the difference between evaporated milk and condensed milk?
Evaporated milk is unsweetened milk with about half the water removed — a pourable liquid. Sweetened condensed milk is milk with sugar added and most of the water removed — very sweet and very thick. They are not interchangeable, and using the wrong one will ruin a recipe.
Can I substitute evaporated milk for heavy cream?
In cooked sauces and soups, often yes — it gives a creamy body with less fat. It will not whip, so it cannot replace cream in a whipped topping or a mousse. In baking, it works well in pumpkin pie and fudge, where it is the traditional choice. In a recipe where cream is the main ingredient, the swap will taste thinner.
How long does an opened can of evaporated milk keep?
Three to four days in the fridge in a sealed container, or up to three months in the freezer. Transfer it out of the can immediately. Frozen evaporated milk may separate slightly on thawing — stir it well and use it in cooking, where the separation does not matter.