Toasted Cream Recipe – a delicious recipe with heavy cream, baking soda. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat a sous vide circulator to 180u00b0F (82u00b0C). In a medium bowl, whisk together cream and baking soda (if using). Place zipper-lock bags or vacuum bags in a tall pitcher or jar to stand them upright, then pour cream into bags. Remove air from zipper-lock bags using the
2
, or use a vacuum sealer to seal vacuum bags. Cook for 24 hours. Remove bags of cream and chill in the refrigerator before using.
3
In a medium bowl, whisk together cream and baking soda (if using). Divide cream between two 12-ounce Mason jars and screw on tops until just finger-tight. (If the tops are screwed on too tightly, they may break during cooking.) Insert steamer rack into pressure cooker and add 1 inch water. Place jars in pressure cooker, close, and bring to full pressure. Cook at full pressure for 2 hours. Remove cooker from heat and allow to depressurize naturally. Cool cream before using.
86
kcal
Calories
9
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 pint heavy cream (16 fluid ounces; 473ml), 1/4 teaspoon baking soda (optional).
Yes, Toasted Cream Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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