Confiture de lait is a French creation originating from Normandy. Whole milk, sugar and vanilla is simmered together over two or three hours to create a thick delicious sauce. This is the equivalent of turning milk into pure delicious food gold. Confiture de lait has a very toffee caramel like flavour, it can be used for so many things too; drizzle over cupcakes, ice cream, porridge (oatmeal)' slather onto bread as the French do, bake into brownies, the possibilities are endless.

This is a very simple recipe but one that takes time. You basically want to simmer and reduce the milk until you are left with a golden, thick, syrupy sauce. You can also choose to reduce further to achieve a more spreadable even thicker consistency but I had drizzling visions so went for a thick golden syrup like consistency.

I also experimented with other dairy free milks but was only successful with coconut. You need to make sure you use very creamy coconut milk to achieve the best end result. Not that it would be a bad thing at all, but you cannot taste the coconut in the finished sauce.

Confiture de Lait

I decided to add the light brown sugar after taking this photo.

  • 200ml thick coconut cream
  • 800ml coconut milk
  • 250g white sugar
  • 250g light brown sugar
  • 1/4 tsp salt
  • 1 vanilla pod, split
Add all the ingredients to a heavy bottomed pan.
Bring to the boil over a med/high heat then reduce heat to a gentle simmer. You need to try and remember to stir about every 10 minutes.
After at least 2 hours the mixture will become a deep caramel colour and thick like honey and will coat a metal spoon which means it is ready. The mixture will thicken more as it sets so if you decide you want to reduce further to make an even thicker consistency then remember to keep stirring frequently at this point to make sure it doesn't stick and burn the bottom of the pan. *
Pour into glass jars and once cold store in the fridge for at least a month.
*Tips – if you think it is too thick once set you can return to a pan and gently heat, adding a little more coconut milk to remedy that. If it is lumpy you can pop it in the blender and it should come out ok.
Drizzlicious! πŸ™‚

See this post and many other delicious free from recipes featured here;


8 thoughts on “Confiture de Lait

    • I suspect rice milk maybe to thin to create the same thick gooey mixture. But try and please prove me wrong! πŸ™‚

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