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Feb 19, 2008 09:29 AM

Any recipes that actually use the skin from boiled milk?

A recent Chow story discussed why skin forms on heated milk:

My partner HATES "hot milk skin" - but I kind of like it.
So I'm curious if any recipes actually induce and use that skin.
This could be comparable to Persian tahdig - the rice crust that forms at the bottom of a pot of rice.

So are there any traditional uses for 'milk skin'?

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  1. There's a Cantonese custard called "double skin milk" that uses this.

    Found this recipe, haven't tried it though.

    It was delicious when I had it in Shunde.