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
This striking pot de creme cup was manufactured in Paris, France by the CH. Pillivuyt & Cie company.