Jam de lait is a French caramelized sauce made from sugar and cream or whole milk, often flavored with vanilla or hazelnut. It is used as a topping for desserts or spread on toast and originated in Normandy. It requires careful attention and stirring to avoid burning.
Anyone with a sweet tooth will discover that heaven really exists on earth in the form of a French treat called jam de lait. Technically, it’s a sauce that can be spooned onto ice cream or used to top cakes or seal filled biscuits together, but most devotees admit that a homemade jam de lait usually arrives in your mouth riding on nothing more than a spoon. as soon as it is cold enough not to burn. Whether or not the whole lot lives long enough to flavor a dessert depends on the willpower of the cook or how many children have been drawn to the kitchen by the earthy aroma.
A lot of sugar mixed into cream or whole milk and cooked over very low heat for a long time turns into a smooth, caramelized sauce with a texture that you spread evenly with a knife or stick to a spoon. It might be tempting to try making a diet jam using skim or sugar-free, fat-free milk substitute; however, it burns less than whole milk, and real sugar caramelizes in a way that substitutes can’t. Some home cooks add a unique twist to their jams by adding a little vanilla, hazelnut, or other flavoring extracts; most agree that extracts shouldn’t be cheaper, less tasty imitations. In addition to adding glory to pudding or acting as a creamy shelf between pie layers, creative eaters spread confit de lait on toast or bagels or even add some savory meat like ham.
This milk jam originated in Normandy, and while some cooks point to a kinship with the Spanish dulce de leche, there are differences. Spanish sweet cream is created by boiling canned sweetened condensed milk; the trick is pulling the can before it explodes, but after the sweetened milk has cooked enough to turn into something that’s undoubtedly a staple on the angels’ dinner plates. Fans of marmalade de lait rightly point out that dulce de leche requires no particular talent other than boiling a can of pre-mixed ingredients, while marmalade is a true home-created delicacy whose success depends on measurements, additions, and loving attention.
While the thicker pot is cooked for a number of hours, that time period is reduced if the expected results are to be thinner and easier to pour. In addition to cutting down on cooking times for this specific reason, there are a few shortcuts to making a commendable dish. During the long cooking time, it must be stirred every few minutes and the foam must be removed. It is especially important that the completed dessert is not allowed to burn because that burnt taste quickly permeates the jam and spoils it.
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