441696 Sat Sep 15 20:56:19 -0700 2007 3 31 Home Cooking 0 2945378 I made a sweet potato pie tonight from a multiple of recipes. I have taken probably 5 or 6 recipes, dissected them, put pieces of each back together and came up with my own. I honestly don't remember if they all used scalded milk, but I do it because somewhere I must of written that step down so the new recipe has that step. And so tonight I did scald the milk first. Afterward I was thinking to myself, "why did I do that?" I see that it was once required to kill bacteria, but there is no reason to do that any longer. So when you make a custard based pie do you scald the milk or skip that step? Just curious. Sat Sep 15 20:56:19 -0700 2007 50431 chef chicklet 1 2945414 My mother has always maintained that scalding helps do something that guarantees that the custard sets up right (denaturing proteins or disconfiguring enzymes or some such thing). Plus, by starting with warm milk, you get the whole thing cooking faster (though if it's going in a pie crust, you end up having to let it cool some anyway) I know that it's relatively important for bread doughs that start with milk, but I suspect it doesn't make much difference for custard. However, I usually do it anyway out of habit-- it's easy enough if you have a microwave and can keep an eye on it while you're getting everything else ready... Sat Sep 15 21:19:48 -0700 2007 2945378 49653 another_adam 1 2946632 I think it does help bread to rise, by denaturing proteins or enzymes or some such process. Also, it's a great way to infuse the liquids with flavor, like vanilla bean, cinnamon stick, etc. so you get more flavorful results. Sun Sep 16 13:54:38 -0700 2007 2945378 24126 amyzan 2 2949942 yes, I remember Cooks Illustrated doing a feature on "Mile-High Biscuits" and they gave an explanation into scalding. Can't remember the details, but scalding did something like denaturing something which contributed to a smaller rise. The other time I scald milk/cream is when I make ice cream. Whatever the chemistry is, scalding contributes to smaller ice crystals, which makes for a creamier/smoother end result. Maybe the custard is similar? I do know, however, like "another adam" said above, is that it does make the cooking process go faster, since you have to heat it anyhow when you temper then cook the eggs... Mon Sep 17 15:17:39 -0700 2007 2946632 11120 adamclyde