Arrow-root with Milk
Ingredients
Directions
Stir the arrow-root into the cold milk until smooth.
In a saucepan, bring the boiling milk to a simmer.
Pour the arrow-root mixture into the boiling milk while stirring continuously.
Continue stirring for 5 to 10 minutes until thickened.
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 as its starch swells and gelatinizes when heated, giving a smooth body.
- Milk
- Forms the liquid base that the starch thickens into a creamy pudding-like texture.
The step that matters
Pouring the arrow-root mixture into the boiling milk while stirring. Starch clumps if it hits hot liquid unevenly. Constant stirring disperses the slurry so it thickens 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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