Mexican Caramel Sauce
from Rosa's New Mexican Table
by Roberto Santibanez
Caramel sauce of some kind or another is a staple of many dessert cultures. Made with cajeta, this silky and light yet intense sauce is a perfect accompaniment for pound cakes and apple pies. It can turn a simple chocolate mousse into a world-champion dessert or drown an ordinary scoop of vanilla ice cream in happiness. It keeps well for up to 1 week in the refrigerator.
One 10.9 ounce jar cajeta*
1 cup heavy cream
1/4 cup milk
1/2 teaspoon instant espresso powder
Pinch of salt
2 teaspoons Kahlua
Remove the lid from the jar of cajeta and microwave the sauce right in the jar at medium power for 1 minute.
Scrape the cajeta into a small saucepan. Add the cream, milk, espresso powder, and salt and heat over medium-low, stirring constantly to prevent scorching, just until the mixture reaches a boil. Remove from the heat and stir in the liqueur, if using.
*I thought I had cajeta but didn't. I ended up using dulce de leche, which was great too.
from Rosa's New Mexican Table
by Roberto Santibanez
Caramel sauce of some kind or another is a staple of many dessert cultures. Made with cajeta, this silky and light yet intense sauce is a perfect accompaniment for pound cakes and apple pies. It can turn a simple chocolate mousse into a world-champion dessert or drown an ordinary scoop of vanilla ice cream in happiness. It keeps well for up to 1 week in the refrigerator.
One 10.9 ounce jar cajeta*
1 cup heavy cream
1/4 cup milk
1/2 teaspoon instant espresso powder
Pinch of salt
2 teaspoons Kahlua
Remove the lid from the jar of cajeta and microwave the sauce right in the jar at medium power for 1 minute.
Scrape the cajeta into a small saucepan. Add the cream, milk, espresso powder, and salt and heat over medium-low, stirring constantly to prevent scorching, just until the mixture reaches a boil. Remove from the heat and stir in the liqueur, if using.
*I thought I had cajeta but didn't. I ended up using dulce de leche, which was great too.