2 cups whole milk
1 cup sugar
1 cup crème fraîche or sour cream
Bring milk and sugar to a boil in a medium pot over medium heat, stirring to dissolve sugar (take care that milk doesn’t boil over). Reduce heat to low. Simmer gently, whisking occasionally, until milk is thick, turns light reddish-brown, and measures scant 1 cup, 40–45 minutes. Transfer jam to a heatproof jar; let cool. DO AHEAD: Can be made 1 week ahead. Cover; chill.
Whisk together 1 Tbsp. milk jam and crème fraiche in a small bowl. Add more milk jam to taste to sweeten, if desired.
Recipe by Oxheart in Houston TX
1 cup sugar
1 cup crème fraîche or sour cream
Bring milk and sugar to a boil in a medium pot over medium heat, stirring to dissolve sugar (take care that milk doesn’t boil over). Reduce heat to low. Simmer gently, whisking occasionally, until milk is thick, turns light reddish-brown, and measures scant 1 cup, 40–45 minutes. Transfer jam to a heatproof jar; let cool. DO AHEAD: Can be made 1 week ahead. Cover; chill.
Whisk together 1 Tbsp. milk jam and crème fraiche in a small bowl. Add more milk jam to taste to sweeten, if desired.
Recipe by Oxheart in Houston TX
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