Cajeta Sauce
Notes: If making ahead, cool and store airtight in the refrigerator up to 2 weeks. Reheat to use.
How to Make It
Step 1
1
Scrape goat's milk into a bowl, add whipping cream, and whisk until smooth.
Step 2
2
In a 10- to 12-inch frying pan, melt sugar over high heat, tilting pan to mix dry sugar into the syrup that forms, and cook until amber-colored, 3 to 5 minutes.
Step 3
3
Remove from heat and add 1/2 cup water to caramel (it spatters), then return to heat and stir until caramel dissolves.
Step 4
4
Add goat's milk mixture and lemon juice. Boil over high heat, stirring often and scraping pan sides, until reduced to 2 cups, about 10 minutes.
Step 5
5
Serve warm to pour or cold to spread.
Step 6
6
Nutritional analysis per 1/4 cup.
Ingredients
1 can (12 oz.) evaporated goat's milk
1/2 cup whipping cream
1 cup sugar
2 tablespoons lemon juice
Directions
Step 1
1
Scrape goat's milk into a bowl, add whipping cream, and whisk until smooth.
Step 2
2
In a 10- to 12-inch frying pan, melt sugar over high heat, tilting pan to mix dry sugar into the syrup that forms, and cook until amber-colored, 3 to 5 minutes.
Step 3
3
Remove from heat and add 1/2 cup water to caramel (it spatters), then return to heat and stir until caramel dissolves.
Step 4
4
Add goat's milk mixture and lemon juice. Boil over high heat, stirring often and scraping pan sides, until reduced to 2 cups, about 10 minutes.
Step 5
5
Serve warm to pour or cold to spread.
Step 6
6
Nutritional analysis per 1/4 cup.
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