Dulce de leche is soo delicious but I can’t pronounce it. So, I call it confiture du lait. Literately milk jam.
I have a fear of leaving the stove on when I’m not there watching it. Its a very annoying fear. When my mom makes dinner and she’s upstairs but I can hear something sizzling downstairs, I get nervous. I shout to her if she’s burning something. Most of the time I’m wrong.
Normally, you can leave the milk to heat on the stove for 30 minute intervals and then check on it, but I’m terrified it will burn so I end up downstairs in the kitchen for 3 hours. Of course, I got nothing done. I listened to a French song until I nearly memorized the words, though had no idea what most of them meant. Whatever. This was worth my time.
Pour in some whole milk. Or low fat milk and cream. And sugar, vanilla, and baking soda.
Stir and make sure the sugar dissolves. Turn the heat down once it starts foaming or else it might just take over your house.
It will start to turn a light brown.
And then darker. Pour little drops of it onto a plate and check for the consistency you want.
Dulce de Leche AKA Confiture du Lait
- 4 cups whole milk or 3 cups skim and 1 cup cream
- 3/4 - 1 cup sugar depending on your taste
- 2 tsp vanilla
- 1/2 tsp baking soda
Combine everything in a large saucepan over high heat. When the mixture starts bubbling and foaming, lower the heat to low.
Stir every 15-30 minutes until a nice golden brown is reached. Start dropping little bits onto a plate and checking for desired consistency.
When consistency is reached, pour into a bowl or jar and enjoy!