On Mon, 22 Mar 2010 23:25:15 -0700, spamtrap1888 wrote:

> On Mar 22, 10:09Â*pm, Handy Gandy > wrote:
>> I have a recipe that calls for one cup boipling whole milk. I normally
>> use 2%, I was wondering if I could use that reducing it a bit. If so
>> how much should I reduce it?
>
> What's the recipe about? Is it a very old one? Generally you do not want
> to boil milk unless you want to denature the proteins. I learned as a
> kid that boiling milk would make the hot chocolate taste nasty.

pots de creme, this version the milk is the only creme/milk product.