Dessert Topping: Cajeta

posted by pepe85323 01-31-103 6:09 AM


4 cups evaporated goat's milk
2 cups milk
5 tsp cornstarch
1/2 tsp baking soda
1 1/2 cups sugar
6 Tbsp water juice of 1/2 lemon

Heat both milks to boiling and then simmer. Mix cornstarch and baking soda together in a small bowl. Add just enough of the hot milk to dissolve the dry ingredients. Beat well with a whisk and pour back into the remaining hot milk. Stir well with a whisk and continue to simmer.

Moisten the sugar with water and lemon juice. Cook over high heat to caramelize, until light golden brown. Wash down the sides of the pot frequently with pastry brush dipped in water to prevent sugar crystals from forming.

Let the sugar cool (until bubbles have subsided) and slowly add half of the milk mixture to the cooled sugar. Return tempered sugar to the remaining milk mixture and continue to cool at a low boil until the caramel is thick and dark (approximately 1 hour). Remove from heat and let cool. Makes about 2 cups.

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