Instant Pot Carmelized Cream
Author: 
Recipe type: Sauce
Cuisine: Trim Healthy Mama
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 1 cup heavy cream
  • ⅛ teaspoon baking soda
Instructions
Instant Pot:
  1. In a small bowl whisk cream and baking soda until combined.
  2. Pour into 2 8 ounce mason jars place lids on jars (keep rings loose) or cover with foil. I have also used a stainless steel bowl covered with foil.
  3. Place 2 cups of water into liner.
  4. Place jars on trivet, close and lock the lid.
  5. Put vent into sealing position.
  6. Process on High pressure for 120 minutes.
  7. Allow to Natural Pressure release.
  8. Store in refridgerator for up to 2 weeks.
Oven:
  1. Preheat oven to 180 degrees.
  2. Place jars into a pan with 1-2 inches of water.
  3. Put pan in oven and bake for 12 hours at 180 degrees.
Notes
You can add sweetener after the cream comes out of the Instant Pot for a sweetened cream.
Nutrition Information
Serving size: 2 TBS Calories: 51 Fat: 6g Sodium: 15mg Fiber: 0g Cholesterol: 20mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/instant-pot-carmelized-cream/