At this point we need to scaled the milk. Milk is scalded when it reaches 180 degrees F. I like to use a quick read thermometer to keep an eye on the temperature. Look for small bubbles to form around the edge and steam. Make sure to keep stirring the mixture as well. Once it reaches the temperature or close to it, remove it. If the mixture gets too hot, it will erupt into a boiling mess and it will be ruined.