[Sca-cooks] scalding milk

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Thu May 31 07:04:23 PDT 2007

On May 31, 2007, at 9:10 AM, Caointiarn wrote:

> Good Morning!
>  My Protogete is making bread pudding from an ancient family heirloom
> cookbook recipe,  and the instructions tell her to scald the  
> milk.   She
> wants to know  "WHY?" and I didn't have an answer for her.   So I  
> bring the
> question here for an answer.  Is the scalding of milk still really
> necessary?
>   Going over tonight to enjoy her efforts,
> Caointiarn

There are some potential benefits, depending on circumstances. If  
you're using unhomogenized milk, it's less likely to curdle under  
high heat if you scald it first. In this case I assume it has to do  
with the mechanics of custard-making, tempering egg yolks to prevent  
curdling, get a smoother custard, etc. Kind of like the difference  
between a cheesecake baked in a water bath versus one without it.  
Some people claim it's not essential, but many can detect a  
difference and think it's better to do it.

In the case of a bread pudding I'd do it; the overall baking time is  
less, and you're less likely to get watery curdy masses around the  
edges while waiting for the middle to be cooked through.


More information about the Sca-cooks mailing list