Confiture de lait or “milk jam” is similar to “dulce de leche” but here in Normandy it is made from whole milk rather than condensed milk.
It is often eaten in Normandy on bread, toast, or pain au lait, or as a topping for pancakes or ice cream.
Ingredients for 2 jars of confiture de lait:
- 1 l of whole milk
- 500 g sugar
- 1 vanilla pod or 4 packets of vanilla sugar (in which case, deduct equivalent weight from the 500 g of sugar)
1. Pour the milk, sugar and split vanilla pod into a large saucepan
2. Bring to a boil and simmer gently for about 2 hours
3. Stir every 10 minutes – important!
4. When the mixture takes on a golden caramel colour and thickens, remove the vanilla pod
5. The milk jam is ready when it forms a paste (like Nutella or thick honey)
6. Fill sterilized jars (a dishwasher will sterilize the jars), seal and turn upside down. The turning upside down helps seal the sterilised jars.
7. Once cool put in fridge. Keep jam milk in the fridge and wait 2-3 days before eating.
The milk jam will keep for several months in the sealed jars.
Here is a variant for chocolate milk jam:
To make chocolate milk jam, then just at the point when you remove the vanilla pod stir and melt 50 grams of chopped-up chocolate in the mixture.