Toasted Cream
Heavy cream is gently cooked until golden and deeply flavored, ready to add richness to desserts, sauces, coffee or whipped cream.
Prep 10 min · Cook 2 hr 10 min · Total 3 hr 40 min · Makes about 2 cups
Ingredients
- 1 pint heavy cream
- 1/4 teaspoon baking soda, optional
Directions
- For sous vide cooking, set your circulator to 180 degrees F (82 degrees C). Whisk the cream with the baking soda, if you are using it, in a medium bowl. Set zipper-lock bags or vacuum bags inside a tall pitcher or jar so they stay open, then pour in the cream. Seal zipper-lock bags with the water displacement method to push out the air, or seal vacuum bags with a vacuum sealer. Cook for 24 hours. Take the bags out, then refrigerate the cream until chilled before you use it.
- For pressure cooker cooking, whisk the cream and baking soda, if using, in a medium bowl. Pour the cream into two 12-ounce Mason jars, dividing it evenly, and screw on the lids only until they feel finger-tight. If the lids are tightened too much, the jars can crack while cooking. Put the steamer rack in the pressure cooker and pour in 1 inch water. Set the jars on the rack, close the cooker, and bring it to full pressure. Cook at full pressure for 2 hours. Take the cooker off the heat and let the pressure come down on its own. Cool the cream before using.