Every once in a while, you may come across a recipe that calls for scalding the milk. This process involves heating the milk until just before it comes to a boil, when bubbles appear around the edge of the pan and an instant-read thermometer reads between 180°F and 185°F. The milk is then cooled for about five to 10 minutes to bring it to room temperature.
It all seems pretty fussy — so is it really necessary?
from WordPress https://jonathanwilhoite.wordpress.com/2016/05/18/why-do-some-baking-recipes-call-for-scalded-milk-baking-tips-from-the-kitchn/
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