Cooking-ez.com

1,533 easy and fully explained recipes, with +66K photos and 78 videos

How to heat milk without it catching on the bottom of the pan

How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
266 K 2× 3.7/5 (250 reviews)
Grade this recipe:
duree1 min. difficultéEasy prix0.25 € pour combien250 ml ingredients2 Ingredients
Keywords:
Last modified on: February 21th 2011
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 250 ml, you will need:
  • 1 water 1 tablespoon water
  • 2 milk 250 ml milk
  • Total weight: 265 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 min.

Step by step recipe

Stage 1 - ⌛ 1 min.
How to heat milk without it catching on the bottom of the pan : Stage 1
You need to rinse the pan with cold water, leaving about a tablespoonful in the pan, this water will form a kind of protective laye,r between milk and pan.

Then pour in milk without drying the pan.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe10 RDI=5 %8 RDI=1 %10 RDI=2 %200 RDI=10 %830 RDI: 10 %
Per 100 g4 RDI=2 %3 RDI=0 %4 RDI=1 %70 RDI=4 %310 RDI: 4 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 250 ml : 0.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Milk
Milk

Like these other recipes: Savoury mini-madeleines with 2 cheeses, Chocolate eclairs, Chocolate-verbena cream, Tomato, mustard and tuna cake, Choux pastry (pâte à choux), ... See them all 63

Water
Water

Like these other recipes: Pumpkin (or potimarron) soup, Classic French white bread, Green parsley tahini sauce, Spaghetti Bolognese, Mojito peaches, ... See them all 137

Other recipes you may also like
Almond cream
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
August 31th 2025486 K 25 20 min.
Green parsley sauce
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
February 21th 2011547 K 44.3 25 min.
How to bake blind
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
May 6th 2017942 K5 1 hour 40 min.
Caramelised walnuts
Caramelised walnuts
These delicious nuts can be used in several cakes, but you can also put them on ice-cream, pancakes, fruit salad, or eat them just as they are.
February 21th 2011384 K5 25 min.
Eggs Benedict
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
April 8th 2023239 K4 1 hour 4 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • Maybe you made a mistake when weighing, if your dough is too liquid it probably lacks cornstarch?
    Posted by jh march 16th 2022 at 17:53 n° 2
  • I followed a recipe for fish balls containing squid, prawns, coriander, egg and cornflour. Unfortunately, despite leaving for 24 hours to firm up, it hasn't, and they are still squishy. As this recipe has to be formed into balls and coated with flavoured breadcrumbs to be fried. How can I get the mixture to firm up? I'm at my wits-end and do not want to throw it away. Squid and prawns are not cheap!
    Posted by ex jenny march 16th 2022 at 11:52 n° 1

Follow this recipe (as 4 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page