This confiture de lait is a silky, slow-cooked milk jam with a rich caramel flavor and a luxuriously creamy texture. Gently simmered until thick and glossy, it transforms simple ingredients into a deeply comforting spread that feels both rustic and elegant.
Why You’ll Love This Recipe
This recipe uses only a handful of pantry staples to create an indulgent condiment with complex flavor. It is incredibly versatile, pairing just as well with breakfast breads as it does with desserts and drinks. The slow cooking process fills the kitchen with a warm, caramelized aroma, and the final result is naturally smooth without any thickeners. It also keeps well in the refrigerator, making it perfect to prepare ahead and enjoy over time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups whole milk
1 3/4 cups granulated sugar
1 vanilla bean, split lengthwise
1/2 teaspoon sea salt
Directions
Pour the whole milk into a heavy-bottomed saucepan and add the sugar and sea salt. Using the tip of a knife, scrape the seeds from the vanilla bean directly into the pan, then add the empty vanilla pod as well.
Place the saucepan over medium-low heat and stir until the sugar is fully dissolved. Once the mixture begins to gently simmer, reduce the heat to low to maintain a slow, steady simmer.
Allow the mixture to cook for about 2 hours, stirring every 10 to 15 minutes to prevent scorching. As the liquid reduces and thickens, begin stirring every 5 minutes to ensure even cooking.
Continue cooking until the confiture de lait reaches the consistency of thick honey and coats the back of a spoon. Remove the saucepan from the heat and carefully take out the vanilla bean pod.
Let the milk jam cool slightly, then transfer it to a clean jar or airtight container. The mixture will continue to thicken as it cools completely.
Servings and timing
This recipe yields approximately 2 cups of confiture de lait.
Prep time is about 5 minutes.
Cook time is approximately 2 hours and 30 minutes.
Total time is about 2 hours and 35 minutes.
Variations
For a deeper caramel flavor, replace 1/4 cup of the granulated sugar with light brown sugar.
For a subtle spice note, add a small cinnamon stick during simmering and remove it at the end.
For a dairy-free version, full-fat coconut milk can be used, though the flavor will be slightly different.
For a smoother finish, strain the confiture through a fine mesh sieve before cooling.
Storage/Reheating
Store confiture de lait in an airtight container in the refrigerator for up to one month. If it thickens too much when chilled, gently warm it in a saucepan over low heat or microwave it in short intervals, stirring until smooth.
FAQs
What does confiture de lait taste like?
It tastes like creamy caramel with a rich milkiness and a hint of vanilla.
Is confiture de lait the same as dulce de leche?
They are very similar, but confiture de lait is traditionally made without baking soda and has a cleaner milk-forward flavor.
Can I use low-fat milk?
Whole milk is recommended for the best texture and richness, as low-fat milk may result in a thinner jam.
Why does it need to be stirred so often?
Frequent stirring prevents the sugars from burning and ensures even thickening.
How do I know when it is done?
It is ready when it has the consistency of thick honey and coats the back of a spoon.
Can I double the recipe?
Yes, but use a larger pot and allow extra cooking time, stirring even more frequently.
Does it thicken more after cooling?
Yes, the confiture will continue to thicken as it cools to room temperature and chills.
Can I freeze confiture de lait?
Freezing is not recommended, as it can affect the texture and cause separation.
What can I serve it with?
It is delicious on bread, croissants, pancakes, fruit, ice cream, or stirred into coffee.
Why did my milk jam turn grainy?
Graininess can happen if the heat is too high or if it is not stirred enough during cooking.
Conclusion
Confiture de lait is a simple yet luxurious recipe that rewards patience with deep flavor and irresistible creaminess. Whether enjoyed at breakfast, dessert, or stirred into a warm drink, this milk jam brings a touch of slow-cooked comfort to any table and is well worth the time it takes to make.
Confiture de lait, or milk jam, is a rich, silky spread made by slowly simmering milk and sugar with vanilla until thick and caramelized. Its deep flavor and creamy texture make it a versatile and indulgent treat.
Author:Sophia
Prep Time:5 minutes
Cook Time:2 hours 30 minutes
Total Time:2 hours 35 minutes
Yield:2 cups
Category:Condiment
Method:Simmering
Cuisine:French
Diet:Vegetarian
Ingredients
2 cups whole milk
1 3/4 cups granulated sugar
1 vanilla bean, split lengthwise
1/2 teaspoon sea salt
Instructions
In a heavy-bottomed saucepan, combine the milk, sugar, and sea salt.
Scrape the seeds from the vanilla bean into the pan and add the pod.
Place over medium-low heat, stirring until sugar dissolves.
Once the mixture simmers, reduce heat to low and maintain a slow simmer.
Cook for about 2 hours, stirring every 10–15 minutes to prevent scorching. As the mixture thickens, stir every 5 minutes.
When the jam is the consistency of thick honey and coats the back of a spoon, remove from heat and discard the vanilla pod.
Let it cool slightly, then transfer to a clean jar or airtight container. It will thicken more as it cools.
Notes
Swap 1/4 cup of granulated sugar for light brown sugar for deeper caramel flavor.
Add a cinnamon stick while simmering for a spiced variation.
Use full-fat coconut milk for a dairy-free version.
Strain through a fine mesh sieve before cooling for an ultra-smooth finish.
Stir frequently during final stages to prevent burning.
