Milk Caramel Cream

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod open lengthwise and scrape out the pulp with the back of a knife. Bring milk, sugar, honey, salt, baking soda, vanilla pod and pulp to the boil in a saucepan. Simmer the milk cream at low heat for approx. 1 1/2 hours, stirring constantly and taking care that the milk does not boil over.

2. 2

   The milk cream is ready when it has a thick consistency and is boiled down by about half. Pour the cream into clean, hot-rinsed twist-off glasses and close them tightly. Turn glasses upside down for about 15 minutes, then turn them over and let them cool down.

3. 3

   Milk cream is best stored in the refrigerator. Once opened, the cream can be stored for approx. 3 weeks, without interruption for several months.

Nutrition Facts

KCAL
980 kcal

CARBS
188 g

FATS
18 g

PROTEINS
17 g