Home › Recipes › Condensing Milk for Blanc-Mangers and Creams

Condensing Milk for Blanc-Mangers and Creams

Skimmed milk which is superabundant in many hotels can be immensely improved for the pastry cook's purposes by condensation. No process is required but to set 4 quarts of milk on the range in a shallow pan with the sugar in it that is required for 2 quarts-probably 12 ounces-and let the milk simmer till reduced to 2 quarts. The cheesy coating that forms on boiling milk will not appear on that which has sugar in it.