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.
- 200ml thick coconut cream
- 800ml coconut milk
- 250g white sugar
- 250g light brown sugar
- 1/4 tsp salt
- 1 vanilla pod, split