Milk jam is something I became aware of from a little shop in Ubud, Bali. I have never heard or even know of its existence until I stumbled upon Kou. Kou is a shop in Ubud that sells handmade soaps and jams – owned by a Japanese lady who married to Balinese man. The fact is Kou also inspired me to start making my own soap bars, which I still find satisfaction in doing so today. Anyway, one morning many years later I suddenly woke up with much curiosity of milk jam. So of course the first sensible step is look it up on Google 🙂
Milk jam search came up with so many results, but I think I like this one best. I have tried making the vanilla and earl grey tea versions, both are delicious. As you can see from the recipe below, you could play with so many flavours to add to the base recipe. I think it will taste lovely with matcha flavour, or pandan, I shall try these in next time 🙂 And also due to how slim that ingredients list, I’d suggest to use good quality vanilla extract, earl grey or any other additions so these flavours will really carry through the cooking time.
Base Milk Jam
- 200 ml thickened cream
- 250 ml milk (I used light milk as that was we have in the fridge and it turned out fine)
- 80 grams sugar (I used 70 grams)
Vanilla Flavour – add to base recipe
- half vanilla pod
Early Grey Tea Flavour – steep for about 5 minutes then add to base recipe
- 20 grams earl grey tea leaves
- 80 ml hot water
Combine everything in a pot and cook with low heat.
Stir with a wooden spoon frequently to avoid any burned milk on the bottom of the pan. Especially when the mixture is started to reach boiling point and thicken up (took me about 20 minutes for half batch), you will need to keep stirring continuously. Fear not, once it reached that stage, it is almost done anyway.
Once it’s texture is similar to soft caramel, transfer to a glass jar and as it cools down, it will thicken up even more.