The fusing of milk and sugar, a easy union at face worth, can lead to one thing creamier than jam, richer than maple syrup, and extra advanced than honey. Enter milk jam—a candy, shiny unfold that comes along with few steps, a little bit of persistence, and loads of light stirring. Like all low-and-slow cooking endeavors, it’s a stovetop transformation that’s a worthy time funding. Very like the method behind dulce de leche, permitting a fundamental combination of milk, heavy cream, and sugar to step by step cook dinner down till the sugar has absolutely caramelized—and the dairy has lowered into solids—rewards you with a luscious, golden brown unfold.
In style variations of milk jam are sometimes flavored with earthy, tannic teas, from Earl Gray to matcha to hojicha. On this milk jam recipe by Laurie Ellen Pellicano, the warming flavors of scorched orange peel and crushed cardamom infuse a layer of bitter brightness that builds over time as a combination of heavy cream, milk, and sugar reduces. As soon as thick and spreadable, a closing showering of burnt orange zest and a pinch of kosher salt tie all of it collectively. The result's much less of a candy-like caramel sweetness and as a substitute extra of a mellowed-out bittersweetness with toasty, spiced notes.
The plain selection is to include it into your morning routine and unfold your spiced milk jam over a thick slice of your favourite toast—be it brioche, sourdough, or milk bread. Use a spoonful to revive a day-old croissant, or introduce it as a brand new companion to the nooks and crannies of your waffles. Not in a breakfast temper? Deal with it like a custard and pipe it into heat, fluffy doughnuts, or give your alfajores filling an fragrant, bittersweet twist.