Description
Controlled Maillard reaction and sugar breakdown in milk solids through gentle heating.
Technical
Lactose undergoes caramelization at 110-160°C while milk proteins participate in Maillard reactions, producing furans, maltol, and lactones. The water bath prevents localized overheating that would cause casein coagulation.
Culinary Significance
Creates smooth, spreadable caramel with cooked milk flavor distinct from dry caramelization methods.
Science
Primary Reaction
Maillard reaction + lactose caramelization
Parameters
Temperature
90°C optimal
85°C to 95°C range
Time
3 hours
2 hours – 4 hours
Equipment
Sealed metal cansDeep roasting panThermometer