Remember a few years ago when I went to the Fancy Food Show with my lovely French, food-blogging friend Vanessa? And how she introduced me to confiture de lait, a.k.a. milk jam, a caramel sauce made from milk that is a specialty item from Normandy? And how my life was never the same because from that moment on I knew milk jam existed but had no way to actually buy it? You don’t remember? Well, trust me. It’s all true.
You may be wondering even after my roundabout description above, what the heck is milk jam? It’s just that…a jam of sorts made from milk and sugar. It’s kind of like sophisticated sweetened condensed milk. And it’s heavenly.
Since you can’t buy it in the States, I decided to make confiture de lait myself once. And I failed. Miserably. This past month, however, I felt like I needed to give it another try, maybe using a slower cooking technique. I followed this recipe for confiture de lait exactly because it looked like it would turn out very nicely. I had a day where I was going to be home all morning and doing a bunch of other cooking anyway, so I figured it wouldn’t be a big deal. If I started cooking the milk around 9 am, it would be done by the time I had to pick kids up at school at 2 pm. No problem. Easy peasy.
Yeah, not so much.
ELEVEN hours later I had a small pot of confiture de lait. Yes, you heard me. Eleven. I picked Anna up at school then rushed home to stir. I picked Cate up at school then rushed home to stir. I dropped the girls off at dance then rushed home to stir. I picked up the girls from dance then…you guessed it…rushed home to stir. It was bananas, people. Bananas.
So, was it worth it? Nope. It wasn’t. My milk jam just wasn’t the same as the stuff from Normandy. Mine is still good, but just not the same. And, to top it all off, once I refrigerated the confiture de lait after it had cooled, I ended up with a giant, hard, sugary lump of milk jam in the center of the container. Only half of the batch ended up being useable. Quel horreur!
It’s story-sharing time! Tell us about the most time- or work-intensive recipe you’ve ever made. And tell us if it was worth all that time, labor and love. And, if it was worth it, please share the recipe because it must be amazing!