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For brunch softly sugar and nothing like the milk jam to Nigel and coconut milk we propose Nilufer blog Vol " wind. Thanks :-)
The text, recipes and photos are copyright of Nilufer .
Aside: I am very pleased with the early entries, thank you from my heart. For the time entries are in French, I hope to be in English too. Before Français mobilizes food blog so I am going to try to translate slowly holdings.
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ingredients for a pot of 250 ml:
- 1 liter whole milk
- 300 g sugar
- 1 / 2 teaspoon baking soda
- 70 g Nigel
- 0.5 dl coconut milk
1) Bring the milk to a boil, remove from heat then add the cumin. Cover pan and let infuse for 20 minutes.
2) Filter the preparation, put in a saucepan and add sugar and baking soda. Cook over low heat, very sweet for about 2 hours, stirring frequently. The consistency should be thick. I let the milk cook jam 2:30 to have a nice thick texture.
3) is completed by adding the coconut milk. It moves well together. This gives a confit of milk that can be put in pot.
Wait 2 days before serving. The texture and flavor will be sublimated. Keeps 1 week refrigerated.
Excellent with bun and braid. To die as a topping of crepe, like "blockhead" for a chocolate sauce or simply with a spoon ...
Recipe from "The Cook and the Perfumer"
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