Toasted Cream

Just like browning butter, browning cream transforms the dairy's fresh, grassy flavors into nutty butterscotch and toffee. Cooking cream low and slow gives it all the subtle flavors of browned butter, making it perfect for adding to delicate purées, soups, and ice cream. Add a pinch of baking soda to the cream before cooking sous vide to accelerate the browning, increasing its savory aromas; it'll be ideal for tempering sweetness in desserts or for reducing to create a stable beurre blanc. The result is a fully transformed cream that's just right for finishing meaty pan sauces or standing up to caramel or chocolate. Great addition to a cocktail, a toasted White Russian for example.

Author

Christopher Drake

Prep Time: 00:10

Recipe Time: 24:00

Temperature : 180F / 82.2C

Ingredients

• 1 Pint Heavy Cream
• 1/4 tsp Baking Soda (optional, baking soda helps promote browning)

Directions

1. Preheat a sous vide circulator to 180°F (82°C).
2. In a medium bowl, combine together cream and baking soda (if using).
3. Place zipper-lock bags or vacuum bags in a tall pitcher or jar to stand them upright, then pour cream into bags.
4. Remove air from zipper-lock bags using the water displacement method, or use a vacuum sealer to seal vacuum bags.
5. Cook for 24 hours.
6. Remove bags of cream and chill in the refrigerator before using.