Years ago we made caramelized yogurt in the pressure cooker. A recent email asked us about the possibility of caramelized cream. With a bit more knowledge under our belt we added 0.5% baking soda to our cream to expedite the browning process and filled our mason jar with the cream mixture. We loosely closed the lid of the jar and added an inch of water to the base of the pressure cooker. We then cooked the the cream for two hours at high pressure. When the pressure had naturally dissipated we opened the cooker and found a cafe au lait colored cream, rich with nutty, caramel notes and a slightly alkaline undertone from the baking soda. It was a nice reminder to play a little more with this technique and bring it back to our kitchen.