Homemade Cajeta Goats Milk Caramel Food

HOMEMADE CAJETA {GOATS MILK CARAMEL}

Steps:

• Place the milk, piloncillo, and cinnamon stick in a large saucepan (larger than you think you'll need), over medium to medium-high heat, reserving a small amount of goats milk to be mixed with the baking soda. Bring the mixture to a simmer, stirring frequently to dissolve the sugar.
• Once simmering, remove the pot from the heat and carefully add in the dissolved baking soda and goats milk. The mixture will froth up violently, nearly doubling in volume. Once the bubbling subsides, return the pot to the heat, and bring it back to a steady simmer.
• Cook, stirring frequently, until the liquid has reduced and thickened (mine took about 1½ hours, but your time may vary depending on your stove and pot). Be sure to scrape the bottom of the pot as you stir, and adjust the heat if necessary as the sauce reduces to avoid scorching. The cajeta is ready when it is the consistency of warm honey or maple syrup, and a rich golden color. Remove from the heat and let cool.
• Stir in the vanilla extract, and any other add-ins, if using. Pour into a jar or other sealed container, and store in the fridge for up to a few weeks.
• (The cajeta will thicken significantly as it cools, and once refrigerated will become quite firm. It can be softened again by placing the jar, without the lid, in the microwave for a few seconds, or in a shallow pot of simmering water.)

CAJETA - MEXICAN GOAT'S MILK CARAMEL SAUCE

Steps:

• Mix together the goat's milk, sugar, corn syrup, and cinnamon stick in a large pot (at least 3 quarts). Bring to a simmer over medium-high heat, stirring so the sugar dissolves.
• Remove the pot from the heat and add the dissolved baking soda, stirring all the while. The mixture should froth, but if it doesn't your goat's milk just might not be very acidic (that's okay). Stir it until most of the foam subsides.
• Return the pot to medium-high heat and bring to a brisk simmer. Cook for an hour or so, or until the mixture turns golden (see bottom lefthand photo on cooking photo collage, above). Stir every five minutes or so to make sure it isn't scorching on the bottom of the pan.
• After the mixture turns pale golden, you'll need to start stirring more frequently. The mixture will darken to a caramely-gold color and thicken to the consistency of maple syrup - it should easily coat the back of a spatula or spoon. This should take another 15 minutes or so, but you can continue to cook until it is the color and thickness of your liking.
• Strain the hot caramel mixture through a sieve into a container (preferably glass). Remove the cinnamon sticks from the sieve. (If you don't have a sieve, it's okay - you may find a lump or two in the finished caramel, and just make sure to remove the cinnamon sticks.)
• If you want to finish with liquor, pour into the warm caramel and stir.
• The cajeta will thicken as it cools, and will keep in the refrigerator in a covered container for at least one month. If it is thicker than desired when cool, you can add warm or hot water to thin.

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.

BAKED APPLES WITH CAJETA

Steps:

• To prepare the cajeta, combine the milk (water if using evaporated milk), sugar and corn syrup in a large heavy saucepan over medium heat. When the mixture comes to a boil, add the baking soda which should cause the brew to become quite bubbly. Lower the heat to acheive a steady but slow simmer.
• Cook for 60 minutes. Initially, you can stir occasionally, but as the syrup thickens and becomes caramel colored you will need to stir more often. When done, cajeta will have the of a very thick syrup like one you might use on top of ice cream. Indeed, it's great on ice cream so if you have leftovers --
• The cajeta can be made well in advance and can keep for a month or more if stored properly. Just cool and store in the fridge in a tightly covered container. Rewarm before serving, adding a bit of milk or water as needed to thin it.
• To prepare the baked apples, begin by placing the piloncillo in foil and bake at 375 degrees for 10 to 20 minutes until they are soft enough to coarsely chop by hand or in a mini chopper.
• Combine the chopped pilocillo (or dark brown sugar) with the chopped pecans, butter and flour in a small bowl.
• Core each apple and slice in half, placing them cut side up into a baking dish. Pour the cider into the baking dish. Top apples with a mound of the sugar/nut mixture, placing most of it in the core hollow.
• Cover the baking dish with foil and bake at 375 degrees for 40 minutes. Remove foil and bake an additional 10-15 minutes until the apples are soft and the cider has reduced to a syrup.
• Serve two apple halves on each plate topped with the warmed cajeta.
• (Piloncillo is an unrefined brown sugar that has a bolder flavor than American brown sugar - image brown sugar with a touch of the bite of molasses. It is typically manufactured into hard nuggets or cones and sold in Mexican markets.).

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.

CAJETA FLAN

Steps:

• Make caramel:
• Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
• Immediately divide caramel among ramekins and swirl each ramekin to coat bottom and about halfway up side.
• Make flan:
• Preheat oven to 350°F with rack in middle.
• Put cajeta, half-and-half, and lime zest in a heavy medium saucepan. Split vanilla bean lengthwise and scrape seeds into saucepan, then drop in pod. Bring to a simmer, stirring until smooth.
• Whisk together whole eggs and yolks in a large bowl. Slowly whisk in hot liquid, then strain through a fine-mesh sieve into another bowl. Ladle custard into ramekins.
• Bake in a hot water bath until edge is set but a quarter-size spot in center is still wobbly, 30 to 40 minutes.
• Remove ramekins from water and cool at least 30 minutes (custard will continue to set). Unmold just before serving. Serve warm or at room temperature.

CAJETA (CROCK POT METHOD)

Steps:

• Combine all ingredients in slow cooker. Stir well, and cook on high for 10 hours.
• Stir occasionally the last hour.
• Strain through a fine strainer and then store in the refrigerator for up to three weeks.
• Serve at room temperature. Good over cake, fruit, and ice cream. Enjoy!