Why scald milk for custard?
Understand the Problem
The question is asking about the purpose of scalding milk when making custard. Scalding milk is often done to heat it just to the boiling point, which helps to eliminate any potential bacteria, improve the texture, and enhance the flavors when combined with other ingredients like eggs and sugar.
Answer
Scalding milk helps dissolve sugar and prevents curdling.
Scalding milk for custard helps warm ingredients, dissolve sugar, and gently heat eggs to prevent curdling.
Answer for screen readers
Scalding milk for custard helps warm ingredients, dissolve sugar, and gently heat eggs to prevent curdling.
More Information
Scalding milk is an essential step in making custards to ensure a smooth texture by preventing egg curdling. It also helps in dissolving sugar quickly.
Tips
A common mistake is overheating the milk, which can scorch it. Use a thermometer to ensure the milk reaches just about 180°F (82°C) without boiling.
Sources
- How to Scald Milk - Culinary Hill - culinaryhill.com
- Scalding Milk: Is It Really Necessary? - The Kitchn - thekitchn.com
