What is Confiture De Lait?

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 into an ice cream scoop or used to top cakes or seal stuffed cookies, but most devotees admit that a homemade confiture de lait usually arrives in their mouths using nothing more than a spoon as soon as they’re done. is cooled enough not to burn. Whether or not the entire batch will live long enough to season a dessert depends on the cook’s willpower or the number of children who have been drawn into the kitchen by the otherworldly aroma.

In France, confiture de lait is traditionally made with whole milk or cream.

Too much sugar mixed with cream or whole milk and cooked over very low heat for a long time turns into a soft, caramelized sauce with a texture that spreads smoothly with a knife or clings to a spoon. It can be tempting to try to create a messy diet using skim or skim milk and sugar substitutes; however, anything less than whole milk burns, and real sugar caramelizes in a way that substitutes cannot. Some home cooks put a unique stamp on their confitures by adding a little vanilla, hazelnut or other flavor extracts; most agree that extracts shouldn’t be cheaper, less palatable imitations. In addition to adding glory to the pudding or acting as a creamy shelf between layers of cake, creative eaters spread confiture de lait on toast or bagels or even a little salty meat like ham.

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This milky jam originates from Normandy, and while some cooks point to a kinship with Spanish dulce de leche, there are differences. Spanish sweet cream is created by boiling sweetened condensed milk in a can; the trick is to pull the can out before it explodes, but after the sweetened milk is cooked enough to turn into something that is undoubtedly a staple in angels’ dinner plates. Fans of confiture de lait rightly point out that dulce de leche requires no particular talent beyond boiling a can of pre-mixed ingredients, while confiture is a true homemade delicacy whose success depends on measurements, additions, and loving attention.

Although thicker confections are cooked for several hours, this period is shortened if the intended results need to be thinner and easier to pour. Aside from cutting down on cooking time for this particular reason, there are few shortcuts to creating a commendable dish. During the long cooking time, it must be stirred every few minutes and the foam removed. It is especially important that the finished dessert does not burn, because the burnt taste will quickly spread through the candy and spoil it.

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