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Cognac milk confit

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Ingredients for 3 servings:

  • 200 g sugar
  • 2 liters of milk (whole milk)
  • 1 vanilla pod(s)
  • ½ tsp baking soda
  • 300 g sugar
  • 5 cl cognac

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from the Vallee Mont’ Or

Caramelize the 200g of sugar in a large saucepan until light, then add the milk and bring to a boil. Add all the other ingredients up to and including the sugar and simmer for about 2 hours until reduced to about 1/3 of the original volume. Stir constantly until the liquid thickens and flows like honey from a spoon. Season with cognac and pour into jam jars (makes about 3 medium jars). Delicious as a spread or as a flavoring for homemade ice cream with caramel sauce. Tip: Add a few marbles (glass) to the boiling milk; they’ll do the stirring.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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