Step 1

Heat the ingredients. Place 2 1/2 cups whole milk, 1 cup granulated sugar, 1/2 cup heavy cream, and 1/8 teaspoon kosher salt in a medium saucepan. Heat over medium heat, stirring occasionally, until bubbles form along the edges of the pan, about 5 minutes. Do not let the mixture come to a boil.

Step 2

Simmer until thickened. Simmer, reducing the heat as needed and stirring and scraping the sides of the pan often, until thickened and reduced to 1 1/2 cups, 50 to 60 minutes. It should coat the back of a spoon.

Step 3

Cool and store. Pour into a heatproof airtight container and let cool completely. Cover and refrigerate for up to 1 week or freeze for up to 3 months. Let thaw overnight in the fridge and shake or whisk well before using.