In a large saucepan, bring goat milk and sugar to a boil (mixture will boil up, so watch carefully). Meanwhile, in a small bowl or cup, dissolve baking soda in 2 tsp. water.
Reduce heat to medium and stir in baking-soda water; mixture will boil up again. Reduce heat to maintain a steady simmer and cook mixture, stirring frequently, until light caramel–colored and reduced to 1/2 cup, about 30 minutes. Add sweetened condensed milk and cream and heat, stirring, until warm. Serve sauce with Butternut Squash Bread Pudding.
*Evaporated goat milk (Meyenberg is a popular brand) is sold in most grocery stores. Look for it in the baking aisle, near the condensed milk.
Make ahead: 1 week, covered and chilled (reheat gently before using).
Delicious! I couldn't find the evaporated goats milk, so I used evaporated cows milk. It does make a ton, however, and you don't need to use much because it's so rich. I suggest halfing the recipe. Perfect for the Butternut Squash Bread Pudding.
This is a delicious sauce that is great on anything, but really special on the Butternut Squash Bread Pudding (November 2008 Sunset). The goats' milk adds a salty caramelly flavor right off the bat, and the cooking method in the recipe just deepens and mellows the flavors. After adding the other ingredients, it takes on a rich, 'creme anglaise' consistency with that wonderful caramel flavor. You could put this on vanilla ice cream and have a great dessert!
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