Some recipes are delicate beasts that demand the exact milk. If you’re making a fluffy chiffon cake or a delicate béchamel sauce for a lasagna, do not attempt this swap. The sugar will alter the chemical balance—cakes might collapse, and sauces might turn into syrupy nightmares. Trust me, I’ve seen a béchamel cry before.
Also, avoid this swap if you’re using it to replace evaporated milk in coffee or tea. You will end up drinking a dessert, not a beverage. Unless that’s your thing—then go ahead, weirdo. No judgment here.
How Do I Substitute Sweetened Condensed Milk for Evaporated Milk
