Caramel Milk Jam (Confiture de Lait)

Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat, then immediately reduce heat to the lowest setting––just below a simmer. The lower the heat, the longer the cooking time, and the smoother the caramel. (If the heat is too high, a shiny skin will form on top of the caramel. This skin will make the jam lumpy. If this happens, don’t despair. Simply give the finished jam a quick whirl in the blender to eliminate all signs of your impatience.)

Stir every 20 minutes for the first hour or two. Each time you stir, press the vanilla bean against the side of the pan and scrape the vanilla seeds that accumulate there back into the milk.

Once the jam begins to thicken, stir every 5-10 minutes to prevent scorching.

When the caramel is the consistency of melted chocolate turn off the heat. The caramel will thicken as it cools. (If it’s thicker than you prefer after it cools, simply reheat it and thin it with milk or bourbon or any spirit that pairs well with caramel.)

Remove the vanilla bean. Scrape it with a knife and stir the remaining vanilla seeds into the milk jam.

Whisk or blend the jam until smooth and glossy.

Spoon the jam into sterile jars. Cover when completely cool and refrigerate. The milk jam will keep for several months in sealed jars.

Makes about 2 cups.