Its now about two weeks that I posted the last time. The last weeks were extremly busy so that I had no time for trying new recipes. I bake only recipe that are tried and tested. But if you are looking for something you can top on your bread I can strongly recommend Confiture de Lait. The inspiration for my recipe I found here, here und here .
The confiture de lait is a caramel spread similar to dulce de leche. But while all recipes I found for dulce de leche asked for sweet canned evaporated milk confiture de lait is make with “real” milk. I do not like evaporated milk, so I preferred this recipe. And I love the fact that the confiture contains vanilla seeds and sea salt. That adds a delicious taste to the spread.
And it is not a difficult to prepare. You need milk, sugar, a vanilla pod, some salt and time. I needed about one hour and I think that if you increase the amount of ingredients you have to increase the time for cooking, too.
At the end of the cooking time you have to keep an eye on the confiture de lait because now it will become dark very quickly. I like it most when the spread is still light brown because then the caramel flavour is not so strong and harmonize very good with the vanilla.
Confiture de Lait
- 500ml whole milk
- 220g sugar
- 1/2 vanilla pod(use the scraped out vanilla seeds)
- 1 pinch sea salt
Mix milk with sugar, vanilla seeds and salt. Simmer on low heat and whisk from time to time. The mixture starts to thicken after about 45 – 60 minutes. Now keep an eye on the confiture, it will become dark very fast. When consistence and colour as you favor it fill the confiture in a glas and allow to cool. The confiture can be kept in fridge for about three weeks.