What is Confiture de Lait?

6 Technically, it is a sauce that can be a teaspoon for ice cream or used to the top of cakes or seals of stuffed sandwich biscuits together, but most devotees admit that the domestic connection of de Lait usually gets into their mouth, which runs nothing but a spoon as soon as it is cool. Whether the whole dose lives long enough for the dessert sauce to depend on the will of the chef or the number of children who have been lured into the kitchen by another country.

A lot of sugar mixed into a cream or whole milk and a cooked very low fire for a very long time transforms into a soft caramelized texture sauce that spreads smoothly with a knife or lies on a spoon. It may be tempting to try to create a confits using skim or fat milk and sugar substitute; However, everything less than whole milk will burn and real sugar caramelizes in a way that can not be substitutes. Some domesticThe chefs gave a unique stamp by adding a small vanilla, hazelnut or other extracts; Most agree that extracts should not be cheaper and less tasty imitation. In addition to adding fame to the pudding or action as a cream shelves between the layers of the cake, the creative eaters spread the Concheture de Lait on toas or bagels, or even rejected a little on salty meat like ham.

This milk jam originated in Normandy, and while some chefs point to a kinship with the Spanish Dulce de Leche, there are differences. Spanish sweet cream is formed by cooking condensed condensed milk; The trick is pulling a can before it explodes, but after the wreckage has cooked enough to turn into something that is undoubtedly the basis of the evening plates of angels. Fans of de Lait's connection rightly point out that Dulce de Leche does no special talent other than cooking a can of sub -ingredients while Conch's real houseThe delicacy whose success depends on measurements, accessories and loving attention.

While the stronger contection is cooked for several hours, this length is shortened if the intended results must be thinner and easier to pour. In addition to shortening the cooking time for this particular reason, there are only a few shortcuts to create commendable food. During the lengthy cooking time, the foam must be mixed every few minutes and foam. It is particularly important that the completed dessert must not be burn, because this burned taste quickly penetrates the connection and destroys it.