Place jars of cajeta in a saucepan of hot water and warm over medium heat. Keep warm until needed. When you are ready to serve dessert, scoop ice cream into cold sundae glasses or bowls. Pour a generous amount of warm chocolate and cajeta over each serving. Top with cajeta cream and serve with a long iced tea spoon. Mexican Hot Chocolate Sauce Heat the chopped chocolate and half-and-half in a saucepan over low heat, stirring often until the chocolate is melted. Keep warm until needed. Cajeta Cream 1/4 cup cajeta 1 cup heavy cream In a large mixing bowl whip together cream and cajeta until mixture stands in soft peaks. Refrigerate until needed
A set of Yellow Trellis Hand Painted Pot de Creme cups made in France.