When I make cheese I usually have about a quart of whole milk left over, so this week I made Cajeta, a Mexican topping for tarts, ice cream, and waffles. It takes patience to make Cajeta, as it must cook but not boil for one hour, with frequent stirring. Eventually the carmeling occurs, and a heavenly sauce results.
Tuesday, October 12, 2010
Miniature Pecan Tarts With Cajeta
When I make cheese I usually have about a quart of whole milk left over, so this week I made Cajeta, a Mexican topping for tarts, ice cream, and waffles. It takes patience to make Cajeta, as it must cook but not boil for one hour, with frequent stirring. Eventually the carmeling occurs, and a heavenly sauce results.
