How to make it

  • Add milk, sugar, and salt into a pot large enough that there are a few inches between the level of the milk and the top of the pot.
  • If using vanilla, cut the vanilla pods lengthwise, scrape the seeds from the pods and add everything into the pot - this is the French version called "Confiture de Lait"
  • Turn the heat to medium high, whisk or stir the mixture constantly until it comes to a full boil.
  • Turn the heat down to barely simmer, and continue to cook, uncovered, for 3 hours.
  • When the mixture gets to the desired consistency, remove the vanilla pods, and whisk until smooth.
  • Pour into small jars and let cool. When it cools down completely, put the lid on the jars and keep in the fridge.
  • NOTE: When in doubt, turn the heat lower. If the heat is to high your milk will boil over and develop a skin, which you won't be able to get rid of later. If the heat is too low you'll just have to cook it longer.
  • ANOTHER NOTE: Check the consistency at about 2.5 hours. The consistency you are looking for is a loose caramel. It thickens a bit after cooling.

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