• Pour the liquid you want to scald (usually milk or cream) into a small saucepan.

• Place the saucepan on the stovetop over medium-low heat.

• Heat the liquid gradually, stirring occasionally to ensure it doesn’t scorch.

• Watch for the liquid to begin steaming and form small bubbles around the edges. Do not let it come to a boil.

• For milk, you will typically scald it to about 180°F (82°C). This is just below boiling point and is usually done to prepare it for recipes like custards, sauces, or frothing for coffee.

• Once the liquid reaches the desired temperature, remove it from the heat immediately to prevent it from boiling over or curdling.

• Use the scalded milk or cream in your recipe as directed.

• Step 1: Allow the saucepan to cool before cleaning.

• Step 2: Rinse the pan with warm water to remove any residue.

• Step 3: Wash the saucepan with warm, soapy water and a sponge.

• Step 4: Dry thoroughly before storing.