smooth and creamy but not gooey) and flavor (you can taste
hints of the flour in the finished product). A purer starch like
cornstarch is a definite step in the right direction, while
replacing the regular milk (or heavy cream) with evaporated
milk seals the deal.
Check out the difference between a béchamel-based
sauce and one made with pure starch and evaporated milk:
See, as the evaporated milk and starch mixture cooks, the