Thanksgiving is getting closer and I've been put in charge of desserts for my family's meal. I've found this pumpkin pie recipe and it looks like an interesting change from the Libby's recipe I'm used to (though I do love that recipe!).
I just have a question about one of the steps. . . it says to heat the milk and cream to the scalding point. What exactly would that be? Is there a certain temperature I'm aiming for, or will there be physical signs to let me know when it's ready? Any help you can offer would be great.
Thanks in advance!