I recently inherited six tins of evaporated milk. Evaporated milk is, as the name suggests, milk from which much of the water has been removed — not to be confused with condensed milk, which has sugar added and no so much water removed.
Unsure what to do with so much evaporated milk, I turned to Google and quickly found Nestlé’s VeryBestBaking.com site, which helpfully has a page of evaporated milk recipes. Unfortunately the site is a little buggy (several of the recipes apparently take 0 minutes to prepare and 0 minutes to cook), and the recipes are in cups (I find grams much more practical, but that topic is a post in itself).
I decided to start with creamy chocolate pudding. As you can see below, it wasn't entirely successful. Fortunately the lumps didn’t spoil it too much, and the end result was very rich and very filling.
[Edit: The lumps were caused by failure to make the cornflour into a slack - a mixture of equal parts water and cornflour (which feels very strange when stirring as it forms a non-Newtonian fluid). The slack should then be poured into the saucepan while stirring continuously. Thanks to those who pointed this out in the comments.]