Quote Originally Posted by ckkrotz View Post
What would you have done if you were in our place???
Taken away your coffee privileges.

It's such a small amount that you'll probably be all right but you might want to set that batch of syrup aside and keep it refrigerated to use up first. Pasteurization does not mean sterilization. The long boil at higher temps to reach syrup will probably kill all the bacteria but that doesn't mean the cream still won't spoil. Since cream is mostly fat that will float, I'd probably try to keep the batch well skimmed while cooking and hope any solids get filtered out when you filter. Just remember that you can't store milk by simply boiling and packing it it in jars like you do syrup though I certainly wouldn't toss your batch of syrup for that little bit of cream.