Scald
Heating milk or cream just below boiling, until tiny bubbles form at the edges and a thin skin appears on top. Improves texture in custards and yeast doughs.
Used for
- custards
- yeast breads
- ice cream base
- hot chocolate
In the kitchen
- Watch closely. Milk boils over fast.
- Stir to prevent scorching.
- Pull from heat at first sign of edge bubbles.
Related terms
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