Scald

Culinary definition for scald:  To a) bring liquids like milk or cream to the edge of but not over the boiling point - when small bubbles form around pan edges and steam rises.   b) to hit foods like vegetables and fruit with boiling water, or plunge them into it briefly (similar to blanch, but contact time is shorter).

C@H FOOD FOR THOUGHT
Milk and cream are scalded during the preparation of puddings, crème anglaise, crème caramele, hot icings and gnache. Scalded milk facilitates the melting of chocolate and draws flavour from citrus peel/zest, vanilla beans and whole spices like star anise and cinnamon.

A good quality, heavy bottomed saucepan works best as thin-bottomed saucepans tend to burn milk, seemingly without effort.  Heat only until a creamy ring of tiny bubbles (different than the agitation bubbles that form when pouring) forms around the edge of the pan - don't heat to boiling.

Burned-on milk is very difficult to remove, so if such is a concern try scalding milk or cream in a bowl placed over a pot of boiling water. Stir gently and frequently to prevent skin from forming on the surface.

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