Cajeta

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Ingredients 5 ingredients

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Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Place half the sugar in a small skillet and heat it over medium heat for about seven minutes, stirring it as it melts. It should be a medium golden color and free of lumps. Remove from the heat.
Combine the two milks and pour 1/4 of the milk into a bowl. Add the cornstarch and baking soda to the bowl and set aside.
Add the remaining sugar to the remaining milk and place over medium heat. Stir occasionally, bringing it just to the boiling point. Add caramelized sugar all at once, while stirring vigorously. Add reserved milk, cornstarch and baking soda, and stir well.
Cook over low heat, stirring occasionally, for 50 to 60 minutes. During the last 15 minutes of cooking, cajeta will begin to thicken. Stir more frequently at this point to prevent sticking.
CHEF'S NOTE: Cow's milk may be substituted for the goat' milk, but the flavor will be different.
NOTE: This recipe is used in the preparation of another recipe in this cookbook, "Dessert Cajeta," but may be prepared and used separately.