Caramel Cream

Place the sugar in a saucepan and bring to medium heat until it caramelizes and bubbles (do not let it darken too much)

Remove from heat, add the milk, and stir well

If the sugar does not dissolve well, bring it back to the heat

Beat the egg whites in a bowl

Add the cornstarch and mix well

Add the warm milk with caramelized sugar, and cook, stirring constantly, until it thickens (about 5 minutes)

Remove from heat and let cool in a bowl

Add the whiskey and beat in a blender until a creamy consistency is reached

Beat the egg whites until stiff peaks form, but not too dry

Combine the cream and mix carefully

Pour into individual cups or one large cup

Serve chilled or at room temperature

Lasts 4 hours.