Earl Grey Milk Jam

Processed with VSCOcam with m5 preset

Happy new year, everyone!

I hope your end of the year was filled with love, wonderful and indulgent food, and delicious wine. Are you on a detox? I’m not a believer of detox, but I do cut down on a few things in January, like meat (I eat a lot of meat in December, compared to the rest of the year), less alcohol, and a little less cheese (because frankly, how can you cut down on cheese completely?). Sugar? Yes, of course we all should cut down on sugar, but on cold grey mornings, I swear this recipe will brighten up your day. It will be your new Nutella. It’s super easy to make, and it can be doubled with no trouble. The jam or confiture de lait, is full of creamy, milky, sweet goodness with a hint of earl grey. Spread some on toast, drizzle over pancakes and waffles, or just spoon straight out of the jar. Go and make this today! Xoxo A.

Earl Grey Milk Jam

This is adapted from my aunt’s cookbook, Cold Sweets. (available only in Korean, unfortunately!). To sterilize a jar, wash the jar and the lid in hot water with soap. Dry upside down in an oven over 110 degrees celsius for about 10 mins. 

* Make sure you use a wide frying pan with high sides, and a silicon spatula for baking*.

Makes a 200ml jar

250ml whole milk

2 earl grey tea bags

250ml single cream

2.5 Tbsp raw cane sugar or vanilla sugar

1 Tbsp honey

A pinch of salt

30g butter

1. Heat the milk to a gentle simmer. Remove from the heat and steep the tea for about 10 mins. Remove the tea bags.

2. In a medium to large frying pan with high sides, bring the infused milk, sugar, honey, and salt to a gentle simmer. Stir until the sugar has dissolved.

3. Add the cream to the milk in 3 batches, stirring constantly until the cream has been incorporated.

4. Add the butter, and let it melt. Simmer the sauce in a medium heat for about 20 mins, stirring frequently to prevent the jam from sticking to the bottom. After about 20 mins, stir constantly until the consistency of the jam is similar to a thin syrup. It will thicken up once cooled.

5. Pour into a hot sterilized jar and put the lid on to seal. Keep in the fridge for up to 5 days, although I’m sure it will be eaten up in a day or two!