Ingredients

The following ingredients have 1 Servings
  • 1/2 cup (plus 2 tablespoons, pure cane or white granulated sugar)
  • 1/2 vanilla bean (halved, lengthwise, and scraped)
  • 2 cups whole milk
  • 1/2 teaspoon baking soda

Instruction

  • Just a heads up: The baking soda will make the milk jam foam up so be sure you’re using a big enough pot so it doesn’t boil over.
  • In a medium bowl, mix together the sugar and vanilla bean caviar. Rub it together, until the vanilla bean is thoroughly distributed. To a medium to large saucepan, set over medium heat, pour in the whole milk, the sugar/vanilla mixture and vanilla bean and baking soda.
  • Cook the mixture, stirring occasionally, until it reaches a simmer, about 5 minutes. Once it reaches a simmer or light boil, immediately turn the heat down to low. Allow the milk mixture to simmer gently for about 1 hour. Give it a stir from time to time. During this 1 hour, the milk mixture will foam up and it will go from white milk to a light brown and then to a dark brown.
  • When the milk jam thickens and reaches a dark brown color, take it off the heat for a few minutes. Run it through a fine-mesh sieve. Stir in a pinch of salt and then pour it on everything: ice cream, cake, coffee, get creative with its applications.
  • This milk jam stays good in the fridge for up to 1 week. Store in an air-tight container.