Confiture de lait
|Confiture de lait|
|Place of origin||France|
|Region or state||Normandy|
|Main ingredients||Whole milk, sugar|
|Cookbook: Confiture de lait Media: Confiture de lait|
|This article does not cite any references or sources. (December 2009)|
Confiture de lait (French pronunciation: [kɔ̃fityʁ dəlɛ]) is a thick, sweet caramel sauce prepared from milk and sugar. It is a specialty of the Normandy region of France, but it can be found throughout the country. It is very similar to spreadable types of dulce de leche.
Preparation of confiture de lait involves mixing whole milk with one half its weight in sugar, followed by brief boiling of the mixture and several hours of cooking over low heat. The result is a smooth, caramelized sauce with a medium brown color, thick enough to be eaten with a spoon.
Confiture de lait is used as a sweet condiment or spread for bread or pastries, or as an accompaniment for various other foods. Sometimes additional flavoring such as vanilla or brandy is added to the sauce. The taste is very similar to that of the soft caramels used to coat apples during Halloween in the United States, but the texture is much softer than that of caramel candies.