So I was looking at this cake recipe that had me intrigued first of all it’s called Flan Impossible! (I feel the need for some reason to add the exclamation mark).  The first thing the recipe says is you will need 1 cup Cajeta (homemade or store-bought).  I was like Cajeta what?  Maybe I’ve lived under a culinary rock all my life,but I had never heard of Cajeta, and thought it was irresponsible of Saveur Magazine to just list it and breezily move along as if every housewife across America had Cajeta in their larder or a recipe close at hand.

Dutifully I did a Google search and found out that Cajeta is another name for Dulce De Leche.  Which recently I seem to be obsessed with as only a week ago I posted this recipe for making it using cans of  sweetened condensed.

I like this recipe better, mostly because it uses real ingredients and gives you some options to play around with.

You can use Goat Milk or Cow Milk, I used Goat Milk, apparently Cow Milk Cajeta is popular in Cuba, but in this Mexican version Goat Milk and cinnamon are used.

In a large 6 Quart or bigger heavy bottomed pot add 2 Cups of Sugar and 1/2 gallon (2 quarts) of Milk.

Over medium high heat bring to slow rolling boil, stirring occasionally then immediately take it off the heat.  In a small bowl add 1/2 teaspoon of Baking Soda and 1 tablespoon of Water, stir until dissolved.  Pour into the hot milk and stir briefly.

It will foam up considerably, which I why I suggest you use a much bigger pot than you really need.  Wait for this to subside (about 5 minutes and I gave it several stirs to help it along) then return it to the heat. At this point you can add a 2″ stick of Cinnamon or a Vanilla bean pod (cut down the middle). I used cinnamon which is nice, but in a way I think you might want to make it just plain.

Stir in a 1/4 teaspoon of salt.

Bring it to a low, slow boil.  Keep an eye on it, stirring often.  This takes an hour or more.

When the mixture has boiled down to a nice thickness you are down.  If when it cools you end up with more of a fudge than a thick sauce add some water and whisk until you get it to where you want it.  This may need reheating it.  I found it easy as long as I kept watching  it.  This is especially true in the later part of the cooking.

This is delicious on toast or ice cream on your fingers poured over, well, anything, it’s just f@#king delicious! And a great thing to have in your fridge.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
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2 Responses to Cajeta

  1. Pingback: Getting the Hang of Layer Cakes | Urbanfoodguy

  2. Pingback: The Most Adorable Goat Video You Will See Today | Urbanfoodguy

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