Milk jam, or dulce de leche as it’s more commonly known, is made by slowly heating milk and sugar until it forms a jam-like consistency and soft caramel flavour. It can be made without the potato skins but they add an interesting roast potato flavour in this recipe.
- 940 g demerara sugar
- 860 ml full-cream milk
- 4 baked potato skins
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Put all the ingredients into a wide-bottomed pan and place over a medium-low heat.
Cook for approximately 2 hours, stirring regularly until a rich brown colour and a thick, spread-like consistency are achieved (the time will depend on the width of the pan). It is important to remove the foam that collects on the surface of the liquid throughout the cooking time as this can affect the texture of the final jam.
Strain and reserve in a container in the fridge covered with plastic film touching the surface.