south of the border essentials: sweet cajeta sauce

Recipe by
Andy Anderson !
Wichita, KS

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.

yield serving(s)
prep time 20 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For south of the border essentials: sweet cajeta sauce

  • PLAN/PURCHASE
  • 3 c
    whole milk
  • 1 c
    heavy cream
  • 3/4 c
    coconut sugar
  • 1 - 2 pinch
    salt, kosher variety, fine grind
  • 1
    vanilla bean
  • 1/3 tsp
    baking soda
  • 1 Tbsp
    rum

How To Make south of the border essentials: sweet cajeta sauce

  • 1
    PREP/PREPARE
  • 2
    You will need a large saucepan, or a heavy-bottom pot to make this recipe.
  • 3
    Gather your ingredients (mise en place).
  • 4
    Cut the vanilla bean in half and scrap out the seeds.
  • 5
    Add the vanilla bean, scraped seeds, milk, cream, sugar, and salt to a saucepan over medium heat.
  • 6
    Whisk until the sugars dissolve, and it begins to warm.
  • 7
    Whisk in the baking soda.
  • 8
    Reduce heat to a low simmer and stir every few minutes for about 35 – 40 minutes.
  • 9
    Do not scrape the sides, just stir the sauce.
  • 10
    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.
  • 11
    Use a mesh strainer to strain the sauce into a container, then stir in the rum.
  • 12
    Rum can go bad, and it is my suggestion that you drink a shot or two; just to make sure that it is okay.
  • 13
    PLATE/PRESENT
  • So yummy
    14
    Drizzle over pancakes, crepes, bananas or other fruit. Enjoy.
  • Stud Muffin
    15
    Keep the faith, and keep cooking.

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