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.
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
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3 cwhole milk
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1 cheavy cream
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3/4 ccoconut sugar
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1 - 2 pinchsalt, kosher variety, fine grind
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1vanilla bean
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1/3 tspbaking soda
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1 Tbsprum
How To Make south of the border essentials: sweet cajeta sauce
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1PREP/PREPARE
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2You will need a large saucepan, or a heavy-bottom pot to make this recipe.
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3Gather your ingredients (mise en place).
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4Cut the vanilla bean in half and scrap out the seeds.
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5Add the vanilla bean, scraped seeds, milk, cream, sugar, and salt to a saucepan over medium heat.
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6Whisk until the sugars dissolve, and it begins to warm.
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7Whisk in the baking soda.
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8Reduce heat to a low simmer and stir every few minutes for about 35 – 40 minutes.
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9Do not scrape the sides, just stir the sauce.
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10After 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.
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11Use a mesh strainer to strain the sauce into a container, then stir in the rum.
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12Rum can go bad, and it is my suggestion that you drink a shot or two; just to make sure that it is okay.
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13PLATE/PRESENT
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14Drizzle over pancakes, crepes, bananas or other fruit. Enjoy.
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15Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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