Bogurar Doi

Method

1. Pour 400 ml of full-fat milk into a heavy-bottomed pan and bring to the boil over medium heat. Lower to a bare simmer and cook 30-35 minutes, stirring often with a flat wooden spoon and scraping the cream skin from the sides back into the milk, until it has reduced by about a third and looks visibly thickened and faintly creamy in colour.
2. While the milk reduces, put 15 g of the sugar in a small dry pan over medium-low heat. Leave it to melt without stirring, swirling the pan now and then, for 3-4 minutes until it turns a deep amber and smells nutty. Take it off the heat the moment it darkens — burnt caramel will make the doi bitter.
3. Spoon a little of the hot milk into the caramel to loosen it (it will hiss and seize, then dissolve), then pour the caramel into the reduced milk along with the remaining 30 g of sugar. Simmer 5 minutes, stirring, until every crystal has dissolved and the milk has taken on an even pale caramel colour.