Wednesday, March 28, 2007


It seems that if you take a quart of goat milk, mix it with 2 cups of sugar and then simmer it for 2-3 hours, stirring every 5 or so minutes, until it thickens and carmelizes, you get a delightfully tangy caramel sauce. Apparently it is traditionally used for crepas con cajetas, which is simple a crepe with some of the caramel and some nuts. I approve. Wholeheartedly.