By Julia Westhoff
I separated this basic recipe into three batches, to which I added 1) 1/4 teaspoon vanilla extract; 2) 2 tablespoons strong Earl Grey tea; and 3) 1/4 cup sour cream. I’ve since added it to coffee and tea, and scooped it onto pound cake and graham crackers. It’s totally delicious and I can’t believe I’m just discovering it now. Up next: hoop skirts!
2 cups whole milk
1 cup sugar
Bring milk and sugar to a boil in a medium pot over medium heat, stirring to dissolve sugar. Reduce heat to low. Simmer gently, whisking occasionally, until milk is thick, turns light reddish-brown and measures 1 cup, 45-60 minutes. Let cool slightly before adding flavorings.