1,565 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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

Name: How to heat milk without it catching on the bottom of the pan
Prep time: 1 min
Total time: 1 min
Yield: 250 ml
Cuisine: French
Ingredients: 1 tablespoon water; 250 ml milk

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.

271 K 2× 3.7/5 (252 reviews)

1 min.

Easy

0.25 €

250 ml

2 Ingredients

Last modified on: February 21^th 2011

For 250 ml, you will need:

1 1 tablespoon water
2 250 ml milk
Total weight: 265 grams

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 recipe	10 RDI=5 %	8 RDI=1 %	10 RDI=2 %	200 RDI=10 %	830 RDI: 10 %
Per 100 g	4 RDI=2 %	3 RDI=0 %	4 RDI=1 %	70 RDI=4 %	310 RDI: 4 %

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

Like these other recipes: Profiteroles, Loaf for "les filles'", Polenta, Chocolate-verbena cream, Pancake batter, ... See them all 66

Water

Like these other recipes: Morel risotto with Vin Jaune and Mont d'Or, Turban of sole with langoustines, Italian hot chocolate , Leek and Jerusalem artichoke soup, How to use gelatin, ... See them all 141

Other recipes you may also like

Cooking sugar

Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic...

April 3^rd 2019522 K4.9 45 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.

December 31^th 20111.69 M 74.3 4 hours 40 min.

Sweet pancake rolls from Brittany

Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.

March 10^th 2015264 K4.3 2 hours 20 min.

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.

January 17^th 2018445 K 24.3 45 min.

Sweetcrust pastry (pâte sablée)

Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands. Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work.

July 1^st 2019507 K 23.8 35 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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?
jh march 16^th 202217:53 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!
ex jenny march 16^th 202211:52 1

Follow this recipe (as 5 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.

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.