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'?