In article >,
Handy Gandy > wrote:

> On Mon, 22 Mar 2010 23:25:15 -0700, spamtrap1888 wrote:
>
> > On Mar 22, 10:09Â*pm, Handy Gandy > wrote:
> >> I have a recipe that calls for one cup boipling whole milk. I normally
> >> use 2%, I was wondering if I could use that reducing it a bit. If so
> >> how much should I reduce it?
> >
> > What's the recipe about? Is it a very old one? Generally you do not want
> > to boil milk unless you want to denature the proteins. I learned as a
> > kid that boiling milk would make the hot chocolate taste nasty.
>
> pots de creme, this version the milk is the only creme/milk product.


I wouldn't boil it to reduce the volume at all. Maybe add a tablespoon
of butter to increase the richness -- increase the fat in your
reduced-fat milk. JAT.

Have a look at this thread on America's Test Kitchen's discussion board"
http://www.americastestkitchentv.com...?postID=193500
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Hair Pasta with Mushrooms and Artichokes,
Marcy 22, 2010