Arrow-root with Milk
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Stir the arrow-root smoothly into the cold milk.
In a saucepan, bring the boiling milk to a boil.
Pour the arrow-root mixture into the boiling milk while stirring continuously.
Continue to stir for 5 to 10 minutes, then remove from heat.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Arrow-root
- Thickens the milk into a smooth, lightly set custard-like texture as it heats.
- Milk
- Forms the liquid base and gives the drink its body and mild sweetness.
The step that matters
Pour the arrow-root mixture into the boiling milk while stirring continuously. Arrowroot starch can clump if it meets hot liquid without constant stirring. Stirring disperses the granules evenly so they swell and thicken smoothly instead of forming lumps.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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