Instructions: Cajeta (Kah-HEH-tah) is a thick, dark, sweet syrup used in Mexican cooking as a dessert or as a topping for ice cream, fruit or, as in this case, bread pudding. It can be found already prepared in Latin markets.

Makes 2 1/2 cups

1 quart milk
Pinch baking soda
2 cups sugar, divided use
2 tablespoons cornstarch
1/4 cup cold water

Place the milk in a saucepan over medium heat. Stir in the baking soda and heat until almost boiling.

Add 1 cup of the sugar to the saucepan and stir until dissolved. Put the remaining 1 cup of sugar in a skillet over low heat and melt slowly, stirring continuously, until the sugar is amber colored. (If the sugar is not browned enough, the flavor of the sauce will not be full and rich. If browned too much, it will turn bitter.)

When the milk is boiling, add the caramelized sugar slowly, stirring continuously with a whisk.

In a small bowl, dissolve the cornstarch in the cold water, stirring until completely smooth. Gradually stir the cornstarch mixture into the boiling milk.

Continue to cook over low heat, at a slow, rolling boil, until the mixture thickens, about 30 minutes. Set aside to cool slightly.

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