Confiture de Lait is a gooey, creamy, sweet, caramel tasting versatile condiment.
My husband and I recently returned from a trip to France. At our hotel, Les Maisons de Lea in Honfleur, one of the condiments served with breakfast was Confiture de Lait. Literally translated it means Milk Jam. In France, it’s typical for a selection of jams be to offered as part of breakfast. The jams are to be spooned into small shot glass looking containers instead of spreading it directly on bread or on your plate. I thought it looked really good so I spooned some in the little glass jar, placed the jar on my plate and later smeared the jam on a fresh croissant. It was incredible!
Although it’s really easy to make, it does take a couple hours and must be stirred often. I made it on a rainy day and multi-tasked by also cleaning the refrigerator and kitchen cabinets while the confiture de lait was cooking on the stove.
- 2 cups whole milk
- 1¾ cup sugar
- 1 vanilla bean, split in half lengthwise
- ½ teaspoon sea salt
- Combine milk, sugar and salt in a heavy bottom sauce pan. Scrape the vanilla bean seeds into the mixture and toss in the vanilla bean pods.
- Simmer gently for about 2 hours, stirring every 10 - 15 minutes
- Once mixture starts to thicken, stir every 5 minutes
- Stirring often is very important
- The confiture de lait is ready when it's the consistency of thick honey.
- Remove sauce pan from heat and remove vanilla beans.
- The mixture will continue to thicken as it cools.
- Spoon jam into a container and store in the refrigerator for up to 1 month.
Confiture de lait is a gooey, sweet, thick, milky-caramel tasting condiment and a specialty of the Normandy region of France. Slather it on warm bread, french toast, spoon it over ice cream, dip fresh fruit into it or stir into coffee.