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Cajetadesserts, mexican 1 1/4 liter millk 350 gm sugar 1/4 teaspoon sodium bicarbonate 1 cinnamon (10 cm) Let 3 dl milk simmer with sugar till milk becomes brown (approx. 20 min). Remove from heat. Bring the rest of the milk with sodium bicarbonate and cinnamon to a boil. Add the cinnamon milk a little at a time to caramel milk. Leave to simmer for approx 1 hour. (Till milk has a suitable consistans). Skim for impurities. Cool. Use: Sirup for vanilla ice cream or add a little rum and serve over/in dessert pancakes (crepes) with roasted hassel nuts.
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