Non-enzymatic browning gives us many gifts. The crust on a loaf of bread, the umami-rich taste of browned onions, the nutty wonder that is browned butter – all of these things are deeper, more flavorful versions of themselves. You’ve probably been browning your butter for some time now, but the good people at Serious Eats have figured out how to give cream the same treatment, with delicious results.
Read the whole piece (linked below) to understand the science behind the process, but first let’s take a moment to appreciate how big this development is. In its simplest form, this caramelised cream will add depth and warmth, inviting flavours to your morning coffee, but it also has the potential to transform both your mashed potato and ice cream games which, let’s face it, are the most important games around.
Also, this isn’t a hard thing to do. Like Stella Parks’ caramelised, but not melted, sugar, the process relies on cooking the cream low and slow. You can use a sous vide setup (24 hours at 82C) or pressure cooker (high pressure for two hours), just make sure to add a bit of bicarbonate of soda to maximise the browning process. Once you have your “toasted” cream, you are ready to add it to any dairy-containing recipe that would benefit from some depth, which is most of them.
If You Like Brown Butter, You’ll Love Toasted Cream [Serious Eats]