LA PERRUCHE DULCE DE LECHE

Étapes de la recette

1. In a saucepan (preferably copper), heat the milks with the vanilla, baking soda, fine salt, rum and Grand Marnier liqueur.
2. At the same time, melt the glucose in a large copper saucepan, pour in the brown sugar in 3 batches, and caramelise at 150 °C to 160 °C.
3. Deglaze by adding the hot milk, then strain carefully through a chinois sieve, then bring to a boil and cook until reduced to a weight of 800 g.
4. Whilst it cooks, make sure to scrape the sides of the pan with a scraper or rubber spatula.
5. At the end of the cooking time, mix carefully and pour into jars, stopping 2 mm from the top, seal, then turn them upside down for 30 seconds, turn them right side up and cool quickly.