Dear Lynne,
My mother passed away last year. I miss her and want to try her recipe for custard. It was my favorite when I was a kid. The recipe calls for “scalded milk.” What is this?
–Mary from Scranton
Dear Mary,
What you’re saying rings a bell. One of the ways I hold on to memories of my mom is through cooking her food.
Scalding is easy, and not considered necessary these days. I wonder if it used to be done to make sure milk was safe. Heat the milk until bubbles appear around the edge of the pan. Then cool it about 5 minutes before slowly beating it into the eggs.
If your mom’s custard is baked, keep it creamy by baking it in a low oven (around 325 degrees Fahrenheit), shield it from any direct heat by lining the pan’s bottom with a kitchen towel before putting the custard containers into the water bath, and know it’s thoroughly cooked by checking it with an instant-reading thermometer. When it reaches 170 degrees Fahrenheit, it’s done. May you enjoy every spoonful.
-Lynne
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today.
Thank you for your support.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.