Cajeta Crock Pot Method Food

REAL MEXICAN CAJETA (GOAT'S MILK CARAMEL OR DULCE DE LECHE)

Steps:

• In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat's milk. When the bubbles have subsided, return it to the heat.
• Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour.
• You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.
• If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it's too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.
• When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.

TWENTY-FOUR HOUR CAJETA (DULCE DE LECHE) BY RICK BAYLESS

Steps:

• Dissolve baking soda in the tablespoon of water. Set aside.
• Pour the milk into the slow cooker. Whisk in the sugar. Add the cinnamon stick and the dissolved baking soda. Stir well.
• Turn slow cooker on high and cook, uncovered, for 24 hours, but see next step before leaving it alone that long.
• After about 18 hours, the cajeta will have darkened into light golden brown. That's when to keep an eye on it. Stir from time to time to make sure it cooks evenly.
• When it is noticeably thick and richly golden, test a couple of drops on a cold plate. The cooled cajeta should be the consistency of caramel sauce. If still a little runny, cook longer until it reaches consistency.
• When cajeta is ready, strain through fine mesh into a bowl or wide mouth storage jar.
• It will keep for a month or more, covered, in the refrigerator. But who could possibly leave it for a month? You'll be wanting to put it on everything!

CAJETA FLAN WITH CREAM CHEESE

Steps:

• PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
• PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; add cajeta and pour into prepared baking pan. Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
• BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
• REFRIGERATE several hours or unti chilled. When ready to serve, run a knife around the edge of the pan. Then, invert pan onto serving plate to unmold flan. Store any leftovers in refrigerator. If you have trouble getting the caramel out of the pan, place the bottom of the pan in hot water and then spoon the caramel on the flan.