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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