Going to try this very soon, I have some carboys available and I think I'll do 3 five gal batches,, one regular, one with Evaporated milk at the beginning of boil, and one at the end. Its not the boiling that will cause the milk to curdle, its the pH change combined with active proteases (rennet) which break down the proteins and allow the casien particles form a gel like matrix (the curd), although when mixed with hot wort it may also form hot break material, in any case it will definitly provide fat but also proteins for the yeast, however I'm pretty sure that with an adequate yeast starter the yeast will suck up all the fat (its been done with peanut butter beers, if you overpitch the yeast will suck up the fat along with everything else,) dunno if enough protein wil survive to actually affect the creaminess of the beer but I'll probably use a dry irish stout as a base to determine level of creaminess/sweetness. However, it is to be noted that lactose can make up anywhere from 40-60% of evaoprated milk by wieght. So I think its definitly worth a go. I'll post pics this weekend, see where it takes me. SCIENCE.