Confiture De Lait is originally from Normandy.
Anyone with a sweet tooth will discover that heaven really does exist on earth in the form of a French sweet called confiture de lait. Technically, it’s a sauce that can be poured onto a scoop of ice cream or used to top cakes or seal filled cookies, but most devotees admit that a homemade milk confection usually lands in their mouths using nothing more than a spoon as soon as as re made it cools enough not to burn. Whether or not the entire batch will live long enough to flavor a dessert depends on the willpower of the cook or the number of children who have been drawn into the kitchen by the otherworldly aroma.
In France, milk jam is traditionally made with whole milk or cream.
Too much sugar mixed with cream or whole milk and cooked very slowly for a long time turns into a smooth, caramelized sauce with a texture that spreads smoothly with a knife or sticks to a spoon. It can be tempting to try to create a messy diet using low-fat or skim milk and sugar substitutes; however, anything that isn’t whole milk burns and the actual sugar caramelizes in a way that substitutes can’t. Some home cooks put a unique stamp on their preserves by adding a little vanilla, hazelnut, or other flavor extracts; most agree that extracts shouldn’t be cheaper, less flavorful imitations. In addition to adding glory to pudding or acting as a creamy shelf between cake layers, creative eaters spread confiture de lait on toast or bagels or even some savory meat like ham.
This milky jam originates from Normandy, and although some cooks point to a kinship with the Spanish dulce de leche, there are differences. Spanish sweet cream is created by boiling sweetened condensed milk in a can; the trick is to get the can out before it explodes, but after the sweetened milk has cooked enough to become something that’s certainly a staple in angel dishes. Fans of milk jam rightly point out that dulce de leche requires no special talent other than boiling a can of pre-mixed ingredients, while jam is a true homemade delicacy whose success depends on measurements, additions and attention. loving.
Although thicker candies cook for several hours, this period is shortened if the expected results are to be thinner and easier to pour. Aside from cutting down on cooking time for this particular reason, there are a few shortcuts to creating a commendable dish. During the long cooking time, it should be stirred every few minutes and remove the foam. It is especially important that the finished dessert does not burn, because the burnt flavor will quickly spread through the candy and spoil it.