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.
- 2 cups whole milk
- 1 3/4 cup sugar
- 1 vanilla bean, split in half lengthwise
- 1/2 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.