Preparation

• Combine the milk, cream, sugar, and salt in a 5-quart stainless-steel saucepan. (If using a digital scale, weigh the pot and ingredients individually so that you can track the reduction.) Place over medium heat, stirring occasionally with a heat-resistant spatula, until the milk begins to simmer, about 12 minutes. Continue cooking, scraping continuously to prevent a milky buildup from forming around the sides of the pan, 30 to 45 minutes. When the thickened milk begins to foam, it’s almost done. Keep simmering and stirring until the foam subsides and the milk has condensed to exactly 2 cups or 19 oz.
• Pour into an airtight container, seal to prevent evaporation, and refrigerate up to one month. Bring to room temperature before using.