Creme brulee, to scald the cream or not?

Question

So I'm arguing with a guy at work, do you scald the cream before tempering or not?

Answer 1

You don't have to scald the cream.

If the milk or cream is pasteurized... you can say that it's already been scalded, especially in the USA where most whipping creams and heavy creams are ultrapasteurized.

Also, if you're using a real vanilla bean to make creme brulee, you're "scalding" the cream as you bring the cream and vanilla bean to a boil.

Answer 2

You cook it until it forms a skin only.