A week ago or so I needed a dessert; it has to be quick because I had like 15 minutes before having to serve it and, of course, it had to be delicious too.
In one of my cooking books I found a recipe for a caramel cream, which inspired me to make today’s post.
It all started with a trip to Paris that my husband made in November. He brought a bag of delicious salted butter caramel for Isabel, but I’m afraid my lovely daughter doesn’t have yet a well-educated palate…and two or three weeks later the bag was still in the kitchen. So I decided to make a salted butter caramel cream, and it turned out just great.
Here’s the recipe.
- 800 ml whipping cream
- 150 g of sugar
- 10 or 12 salted butter caramels
Whip 600 ml of cream with sugar until creamy. Refrigerate.
In a saucepan, put the remaining cream with the caramel and let them melt slowly, stirring occasionally.
Mix the whipped cream with a little nutmeg and serve in individual bowls or cups, pour one or two spoonfuls of caramel sauce in the middle and stir gently with a knife to make a swirl. Serve cold.