Instant Pot Carmelized Cream
Author: Judy
Recipe type: Sauce
Cuisine: Trim Healthy Mama
Prep time:
Cook time:
Total time:
Serves: 16
- 1 cup heavy cream
- ⅛ teaspoon baking soda
- In a small bowl whisk cream and baking soda until combined.
- 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.
- Place 2 cups of water into liner.
- Place jars on trivet, close and lock the lid.
- Put vent into sealing position.
- Process on High pressure for 120 minutes.
- Allow to Natural Pressure release.
- Store in refridgerator for up to 2 weeks.
- Preheat oven to 180 degrees.
- Place jars into a pan with 1-2 inches of water.
- Put pan in oven and bake for 12 hours at 180 degrees.
You can add sweetener after the cream comes out of the Instant Pot for a sweetened cream.
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/
3.5.3229