Best Cajeta Sauce Recipes
CAJETA DESSERT SAUCE
This traditional sauce, made from caramelized sugar and milk, can be served by itself or over ice cream or fruit, as we did in our Bunuelos with Vanilla Ice Cream and Cactus Berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Combine sugar, salt, lemon juice, and 1 tablespoon water in wide, heavy-bottomed saucepan over medium-low heat. Cover saucepan and cook, checking occasionally until sugar melts and turns amber, 10 to 12 minutes. Do not overcook or sugar will burn.
- Remove from heat and slowly whisk in goat's milk. Let cool completely. Drizzle cajeta sauce over ice cream and serve, or store covered in refrigerator up to 1 week.
CAJETA SAUCE
This rich sauce, similar to dulce de leche, makes a tempting topping for Dr. Brent Ridge and Josh Kilmer-Purcell's Cinnamon Rolls.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- In a large (6-quart) heavy bottomed saucepan, bring milk to a boil over medium-high heat. Add sugar and cook, stirring to dissolve.
- Add vanilla beans to saucepan and bring to a simmer. In a small bowl whisk together baking soda and 1 1/2 tablespoons water until baking soda is dissolved. Reduce heat to low and add baking soda mixture to saucepan and cook, stirring constantly. If mixture begins to foam up too high, remove from heat for a moment until foam goes down.
- Cook, stirring every 15 minutes or so, until mixture turns brown and is thickened and reduced to 3 cups, 6 to 8 hours. Strain through a fine-mesh sieve and let cool slightly.
SOUTH OF THE BORDER ESSENTIALS: SWEET CAJETA SAUCE
I only have one photo for this recipe, and that is the final sauce. I did not intend to post it, but this stuff is so dang good I thought that I would. Served this for breakfast drizzled over crapes and fresh fruit... So yummy. The next time I make it, I will add more construction photos. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Breakfast
Number Of Ingredients 8
Steps:
- PREP/PREPARE
- You will need a large saucepan, or a heavy-bottom pot to make this recipe.
- Gather your ingredients (mise en place).
- Cut the vanilla bean in half and scrap out the seeds.
- Add the vanilla bean, scraped seeds, milk, cream, sugar, and salt to a saucepan over medium heat.
- Whisk until the sugars dissolve, and it begins to warm.
- Whisk in the baking soda.
- Reduce heat to a low simmer and stir every few minutes for about 35 - 40 minutes.
- Do not scrape the sides, just stir the sauce.
- After about another 15 - 20 minutes the sauce will turn a golden brown, and your spatula leave a trail in the sauce when you pull it through.
- Use a mesh strainer to strain the sauce into a container, then stir in the rum.
- Rum can go bad, and it is my suggestion that you drink a shot or two; just to make sure that it is okay.
- PLATE/PRESENT
- Drizzle over pancakes, crepes, bananas or other fruit. Enjoy.
- Keep the faith, and keep cooking.
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