Why does this custard say to boil milk cool and boil again
I have this recipe (from a really great book that has never failed me) for a custard and it says to
- Bring the milk to the boil.
- Put to the side for 10 mins.
- Whisk the yolks and sugar.
- Return the milk to the boil.
- Add milk to eggs.
- Heat till thick.
But why the double boil step? It has made a lovely thick custard, my best recipe yet.
Edit: I have eaten it now and it was the most scrummy custard I have ever eaten. but that may be the 4 egg yolks and double cream :)
Best Answer
I can't say about this particular recipe, but 'scalding' milk was a commonly used to change the milk (cooking proteins, deactivating enzymes, etc) in the days before pasteurization ... but that was normally done when the milk was to be used at a non-boiling temperature.
It's possible that this 10 minute cool down gives it sufficient time for the desired changes to the milk to happen, without the problems of boil-over and evaporation that might happen if you tried to hold the milk at a boil for an extended period.
It's also possible that this is related to another question on here in which someone noticed that re-boiling milk was less likely to foam up. (but then couldn't re-create it, so there might be something else going on)
Pictures about "Why does this custard say to boil milk cool and boil again"
What happens if we boil milk again and again?
A large number of people heat and re-heat the same milk again and again, and that too at a high temperature for a long time, thus, killing the nutrients. According to experts, milk subjected to less heating retains its nutrient value.Why do you heat milk for custard?
When making a custard (which serves as the base for this ice cream recipe), it is necessary to scald the milk. This accomplishes two things: it dissolves the sugar, and when whisked into eggs it increases their temperature slowly and helps prevent curdling.Why should you not boil milk?
Milk is made up of water, fats, carbs, and protein. When you heat it, the water starts to evaporate, and the other components begin to separate. Bringing it to a boil too quickly can burn the sugars and curdle the whey protein. That causes scorching on the bottom of your pan and a skin to form on top.How hot should milk be for custard?
The temperature for getting just the right texture is 180-185F (82-85C), and if all goes well \u2013 everything in its own time, and never too high a heat \u2013 a very fine mesh of egg proteins forms, resilient yet yielding to the fork.Pour pepper into boiling milk ❗️ I no longer buy in the store. Only 3 Ingredients
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Ave Calvar Martinez, Ave Calvar Martinez, Jill Wellington, Castorly Stock