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Soufflé: why scald the milk?

Howard_2 | Nov 21, 201404:01 PM

A soufflé recipe I have calls for scalding 1 cup of milk, for the base. Can someone tell me the reason for scalding the milk?

I actually used 3/4 of a cup of milk; and since it was skim milk, and I had some sour cream I wanted to use up, I used 1/4 cup of the sour cream. Soufflé came out fine.

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