Caramel cream

This jam de lait comes from France and is produced exclusively for Pfunds Molkerei in Dresden — one of the best-known dairy shops in Europe. Until recently, the cream was only available there.

The base is slowly reduced whole milk: heat and time transform it into a dense, velvety mass with a golden-brown color and a deep caramel flavor—intense without becoming cloyingly sweet. Not a sugar bomb spread, but concentrated milk aroma with a rich, roasted flavor.

As a spread on brioche or sourdough bread, as a filling for macarons, over vanilla ice cream, or stirred into rice pudding. Serving temperature: room temperature – then it's easy to spread and releases its full aroma.