To scald cream, you need to heat it in a pot on the stove to just below the boiling point, which is about 180 degrees Fahrenheit. It should be removed from heat at that time to prevent it from boiling over and givng the cream a scorched taste. Scalding cream is most often called for when infusing other flavors into the cream for a specific recipe, including ice cream flavors.
- Pour light or heavy cream in a saucepan
Pour the heavy cream into a large saucepan. Use a heavy-bottomed pot to keep the cream from burning easily. You may also use a double boiler to avoid burning the cream. The cream level should reach no more than halfway up the saucepan to prevent a mess if it accidentally starts to boil over.
- Place the saucepan over medium heat
Turn the burner on to a medium-low to medium heat. Watch the cream closely to make sure it does not start to boil.
- Remove the cream from the heat just before boiling
Wait for small bubbles to start forming on the edges of the cream, and then immediately remove it from the heat. Depending on the recipe you are using the scalded cream for, you may need to let it cool to a certain temperature before using it.