Francisco Migoya

Confiture de Lait

Preparation info
    • Difficulty

      Easy

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top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 1 kg / 2 lb 3.27 oz milk
  • 500

Method

  1. Bring all of the ingredients to a boil, and then to a simmer over medium-low heat.
  2. Cook until it thickens like a caramel sauce, 3 to 4 hours. Strain the mixture.
  3. Reserve at room temperature for service, otherwise refrigerate. This sauce will keep for up to 4 months under refrigeration.