Description
This Pressure Cooker Toasted Cream is a wonderful way to take advantage of the flavorful toasted notes that occur when heavy cream is cooked until it reaches the Maillard reaction and browns. It offers cream some of the same lovely flavor notes that you get when you brown butter, so you can think of toasted cream (or browned cream) as browned butter's creamier sibling. Though there are several ways to toast cream, I've found that the easiest way is simply to cook the cream in my Instant Pot with a dash of baking soda.
Ingredients
- 16 oz (2 cups) heavy cream
- 1/4 tsp baking soda
Instructions
- Pour the heavy cream to the bowl of your Instant Pot insert. Sprinkle in the baking soda and whisk to combine.
- Secure the lid and cook on high for 1 hour. Once it finishes its cooking cycle make sure to hit cancel on the "keep warm" function if your machine automatically sets to that after cooking. Allow the machine to natural release pressure fully (otherwise you are likely to have cream spraying out of your steam vent).
- Once fully depressurized, remove the lid. The toasted cream mixture will have a dark brown skin on top that you'll want to discard. I like to strain the mixture into a glass jar or storage bowl through a fine-mesh strainer. This will help catch all of the pieces of skin and ensure your toasted cream mixture is smooth. You can use the cream immediately for dishes where you would appreciate warm cream or allow it to cool slightly then store in the refrigerator to finish chilling before whipping or using over dishes that require chilled cream.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
See the post above for additional methods for making toasted cream.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sodium: 47 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Carbohydrates: 2 g
- Protein: 1 g
- Cholesterol: 80 mg