HOW TO WHIP EVAPORATED MILK

By stepjo7269

Land O' Lakes cookbook p. 45

Ingredients

• ●To scald, follow either of these methods:
• ●Place unopened can of evaporated milk in a pan with sufficient cold water to cover, and boil for 5 minutes.
• ●Several cans be boiled at once and kept on hand in the refridgerator for further use.
• ●Chill the can thoroughly and when needed open can put milk in a shallow bowl, having bowl and beater thoroughly chilled, surrounded with ice, and whip with rotary beater.
• ●If the milk loses flufthness, it can be chilled and re-whipped separately.
• ●If the milk is scalded before chilling, it whips somewhat more stiffly and more readily.
• 1 . Pour milk into top of double boiler and scald over boiling water. Do not discard film or glaze that forms on top; it is very soft and breaks up in whipping.
• 2 . Cover unopened can with cold water, bring to boil, boil for 5 minutes.

Preparation

Step 1

As above.