Add a little milk to the saucepan when you are reheating the béchamel sauce to thin it to the desired consistency. But not to worry, with vigorous whisking when you reheat it, the skin will disperse into the sauce. To prevent a skin forming, place a sheet of wax paper or plastic on top, in contact with the surface of the sauce. The mixture will thicken while in the refrigerator. If you are making the sauce ahead of time, it should be refrigerated and used within two days.If it's too thin, you can thicken it up by adding a little more flour and melted butter premixed in another pan before adding to your sauce.
Just remember to keep whisking while you're doing this. If your bechamel sauce is too thick, add in some more milk until you reach the consistency you want.You need to stir it pretty much throughout cooking to ensure there aren't lumps, everything is blended together well, and nothing is scorching on the bottom of the pan. Pay attention to your sauce as it cooks.You can heat the milk briefly in the microwave or on the stovetop. Choose your side, but be sure not to start with hot or scalded milk. In a separate bowl, whisk together eggs, milk, and remaining 1/4 cup sugar. In a medium bowl, combine 1/4 cup sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract. Line a cookie sheet with parchment paper. There is some debate over whether the milk should be cold, room temperature, or warmed. To make lemon pie pops, preheat oven to 350 degrees F 175 degrees C. You can use your preferred milk, although whole milk will result in a creamier sauce.
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