Gradually blend in scalded milk and then wash out milk pan.
Beat a half cup of the scalded milk into egg mixture.
Like scalded milk, it is free of bacteria and enzymes and can be stored safely at room temperature for up to forty hours.
Another method is using scalded milk: heating milk near boiling, then letting it cool down.
It is prepared by soaking the grated flesh of a coconut in hot water or scalded milk, then straining the combination.
The Spanish cafe con leche is similar to a flat white but uses scalded milk.
Hot milk cake gets its distinctive flavor from the scalded milk that is the liquid component of the batter.
Add the mixture to the scalded milk and cook over low heat, whisking continuously, until it comes to a boil.
Add the scalded milk and cream to the yolks in a slow steady stream, beating constantly with a wire whisk.
Add about a half cup of scalded whole milk in a thin stream, then season the puree with sea salt.