I'm making Grapenut Custard Pudding and it calls for "scalded milk"???!


Question: It calls for 4 cups of scalded milk. It says to scald milk in a heavy bottomed saucepan. In a large bowl, beat the eggs, add sugar, salt, vanilla and a pinch of nutmeg. Add egg mixture to the scalded milk and stir... etc... So how do I "scald" the milk?


Answers: It calls for 4 cups of scalded milk. It says to scald milk in a heavy bottomed saucepan. In a large bowl, beat the eggs, add sugar, salt, vanilla and a pinch of nutmeg. Add egg mixture to the scalded milk and stir... etc... So how do I "scald" the milk?

Heat the milk slowly, at medium to medium-high heat, and when you see small bubbles around the sides of the saucepan, the milk is scalded. More often than not, if you wait until the "skin" has developed on the surface of the milk, it will be scorched. Also, make sure that you stir the milk occasionally as it heats. You don't want the bottom of the pan to burn. Good luck--it sounds great!

Bring the milk to ALMOST a boil. When it starts to skim, it is scalded. Do not heat further when making cocoa.

Scald Milk

To scald milk - NOTE: with less than 1/2-cup, scalding is not necessary

Heat milk or reconstituted milk nonfat dry milk in a heavy bottomed saucepan under low heat, stirring occasionally.

Heat it, bringing it just below the boiling point without actually boiling it.

As soon as you start seeing milk bubbles forming around the inside edges of the pot, it forms a skin on top (if you stir it, you won't see the skin), as well as some steam rising, remove it from the heat; it is now scalded.

In general, cool the milk to room temperature before using; you don't want to melt or partially cook other ingredients.

Bring almost to a boil. you will start to notice "skin" on the top. Be sure to stir constantly and from the bottom.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources