CAJETA (CARAMEL CANDY)
I was looking through an old Mexican cookbook I have and found this recipe. For those of you who have made Miss Annie's Chocolate Flan Cake without cajeta, please try it with. I have made it both ways and the cajeta is definitely richer. This is also called Leche Quemada (burnt milk), though, in fact, the milk is not burned, but cooked to a soft caramel. In addition to using for the cake, this can be spread on bread, biscuits or as a topping for ice cream.
Provided by PaulaG
Categories Sauces
Time 1h45m
Yield 4 cups, 20 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, combine 1 quart of the milk with the sugar and cook over low heat, stirring frequently, until mixture turns golden.
- In the remaining quart of milk, stir in the soda and place in another saucepan.
- Add the cinnamon stick and bring to boil.
- Discard the cinnamon and add the hot milk very gradually to the caramel mixture, stirring constantly.
- When all the milk is incorporated, place over a low heat and cook very slowly until the mixture is thick like melted caramel.
- Cool slightly; then pour into a glass container and chill.
- Please note that the cooking times and yield are approximate.
CAJETA
Provided by F. W. Pearce
Categories Milk/Cream Dessert Kid-Friendly Vanilla Chill Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- In a large, heavy-bottom saucepan, combine the milk, sugar, and vanilla and place over medium heat. Bring to a simmer, stirring constantly with a wooden spoon to dissolve the sugar. Remove the pan from the heat and stir in the dissolved baking soda. When the bubbling stops, return the pan to the heat, bring back to a simmer, and cook, stirring often, for 1 hour, or until the mixture starts to thicken and turn golden. At this point the cajeta will start to thicken fast, so don't leave the pan unattended. Continue to cook, stirring constantly so it doesn't burn or stick to the bottom of the pan, for another 20 minutes, or until the cajeta is a rich brown color and thick enough to coat the back of the spoon. It should cool to a medium-thick caramel consistency. If it's too thick, add a small amount of water; if it's too thin, continue to cook until thickened.
- Transfer to a container, let cool, then cover and refrigerate until ready to use. Warm slightly before serving. It will keep for about 1 month in the refrigerator.
CREPES CAJETA
Provided by Food Network
Categories dessert
Yield about 16 crepes, 4 servings
Number Of Ingredients 14
Steps:
- To make the cajeta: place the unopened can of milk in a heavy saucepan and cover completely with water. Over very low heat, cook at a bare quiver for 3 hours, adding more water as necessary as it evaporates. With an oven glove, turn the can over and cook for 2 1/2 hours more. Cool to room temperature and refrigerate overnight.
- In a blender, combine the milk, eggs, sugar, flour, butter, salt, vanilla, cloves, and cinnamon and blend until completely smooth. Let the batter sit in the refrigerator for 1 hour.
- Heat a small nonstick skillet and pour in about 2 tablespoons of the crepe batter, swirling the pan immediately to make sure the batter covers the pan evenly. Cook until small bubbles form on the surface, then flip to the other side. Slide onto a plate and make the remaining crepes in the same way, stacking them on the plate until you are finished.
- To assemble the crepes: open the can of cooked condensed milk and stir it up from the bottom with a fork, blending to an evenly thick consistency. Spread about 1 tablespoon of the "cajeta evenly over the surface of one crepe. Scatter some of the toasted pecans over the top and roll up into a tube. Repeat with the remaining crepes and reheat in a low oven for a few minutes before serving. Serve 4 crepes per person, sprinkled with a little confectioners sugar and scattered with raspberries.
CAJETA GELATIN
Provided by Marcela Valladolid
Categories dessert
Time 8h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Sprinkle the gelatin in 1/2 cup water. Let stand about 2 minutes to soften. Microwave on high for 45 seconds. Stir for 15 seconds, until the gelatin is dissolved.
- In a 2-quart saucepan, heat the evaporated milk until hot, making sure not to boil. Whisk in the cajeta until smooth and evenly incorporated. Stir in the gelatin mixture to the cajeta mixture and turn the heat off to cool slightly.
- In a large mixing bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese and beat on medium speed while slowly adding 1/3 cup of the cajeta cream to temper the cream cheese and avoid curdling or separation. Gradually add the remaining cajeta cream and continue beating until smooth. Scrape down the sides and bottom of the bowl and beat again until fully incorporated and frothy. Strain the cream into a glass pitcher or into a 4-cup liquid measure, maintaining as much froth as possible. Pour 1 cup of the cream into each of the 4 wine glasses.
- Garnish with 3 to 5 fresh raspberries (the raspberries will remain afloat in the froth). Cover with plastic wrap and refrigerate for 8 hours or overnight.
REAL MEXICAN CAJETA (GOAT'S MILK CARAMEL OR DULCE DE LECHE)
Make and share this Real Mexican Cajeta (Goat's Milk Caramel or Dulce De Leche) recipe from Food.com.
Provided by Raquel Grinnell
Categories Sauces
Time 6m
Yield 1 1/2 quarts, 96 serving(s)
Number Of Ingredients 4
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.
CAJETA
Cajeta is another name for fruit pastes, or ates, and is a term still used in certain states, but the most familiar form of cajeta is the sweet caramel made from goat's or cow's milk and cooked down with sugar in copper pots. The goat's milk has a distinctive grassy, musky flavor and is the most commonly used for this application. The name derives from the wooden boxes called cajetes made from tejamanil or ocote (pine). Adding a little corn syrup helps with the sticky consistency, but it can be left out if you prefer to make it the old-fashioned way. This luscious sauce is wonderful to top (warm) or swirl into ice cream, to accompany pancakes, or, better yet, to eat by the spoonful!
Yield makes 1 cup
Number Of Ingredients 6
Steps:
- Combine the milk, sugar, corn syrup, and salt in a medium, tall, heavy-duty pot. Scrape the vanilla bean into the pot and add the pod (if using vanilla extract or brandy, do not add yet). Bring to a boil over medium heat, stirring occasionally so it doesn't stick to the bottom. Remove from the heat, add the baking soda, and stir carefully as it will bubble and steam up. When the bubbling has stopped, return it to the heat.
- Adjust the heat so the mixture is at a constant simmer, stirring often so it doesn't stick to the bottom of the pan. Once it has turned a golden color, pay more attention and stir more often. Cook until it is thick and a dark caramel color, about 1 hour. (It will get thicker and stickier as it cools.) Remove from the heat. If using vanilla extract or brandy, add it now, being careful not to burn yourself because the cajeta may steam a little. Allow to cool before using. Remove the vanilla bean. (If you feel the caramel has thickened too much once it's cooled, simply stir in a bit of warm water).
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