Cati,
just saw this; I agree you can't substitute evap for condensed milk. I guess this is just one of the perils of preparing a book for another market - even when both more or less speak the same language! US cookery books are full of strange ingredients - strange to us in the UK, at least, and cuts of meat are a minefield - try asking a UK butcher for Boston butt - and no doubt it works in reverse.
Dr Oetker have recently translated some of their German books into perfect English - but overlooke, for example, d that Boskop apples are not found here and need to be substituted with something similar in flavour.
Has anyone produced a dictionary/glossary of cookery terms and their equivalents?
RayS