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. Or, cook the cream and baking soda in a pressure cooker, using both high heat and alkalinity to kick browning into overdrive—the result is a fully transformed cream that's just right for finishing meaty pan sauces or standing up to caramel or chocolate. Pick whatever method works best for your recipe's needs.