I am about to make some chocolate pudding, and in reviewing the recipe and my notes I was reminded that some of the milk in the recipe is to be scalded in a saucepan on the stove, which is how I made this recipe in the past. I was planning to heat the milk in the microwave this time.
Does scalding do anything to the milk that is important to the recipe, or would getting the milk nice and hot in the microwave work just as well? I'd be happy to post the recipe should that be necessary or helpful.
Edited by Shel_B, 12 February 2014 - 02:45 PM.