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This is a "magic" mini-recipe extracted from a larger magic recipe: a rice pudding that's so inventive it's one of Paris's most talked-about desserts. Chris Kimball (@cpkimball) learned it at L'Ami Jean (@l_ami_jean), where chef Stéphane Jégo makes an almost fluffy rice pudding with layers of cream and caramel. The most exciting revelation was a caramel cream that we liked so much we thought it deserves its own recipe. ⁠ ⁠ This is not caramel sauce stirred into whipped cream; it's neither one nor the other. You start by melting butter in the pan (highly unusual for caramel), then add sugar and cook it dark—past the point where it looks like you've made a mistake. Add a ton of cream, chill the mixture for a couple hours, then whisk it by hand. What you get is a whipped caramel: the airiness of whipped cream with the deep, nutty richness of caramel, in a single texture.⁠ ⁠ It goes on almost any dessert, but it's good enough to eat straight out of the bowl. ⁠ ⁠ Get the recipe for Whipped Caramel Cream via the link in our profile, under "RECIPES" → @177milkstreet⁠ ⁠ #milkstreetrecipe #milkstreetdesserts #caramel #caramelcream #whippedcream #dessert #dessertrecipe #lamijean #paris #easyrecipe #food #cooking #recipe