I think of cajeta as the risotto of dessert sauces, since itās made on the stovetop and requires vigilant attention while it simmers and transforms itself from ordinary ingredients (milk and sugar) into a deeply browned, sticky-sweet paste. The first cajeta I tasted was made in Mexico from goatās milk, and it was absolutely the best thing Iād ever tasted. Since you might not be able to find goatās milk, or it may not be to your taste, cowās milk makes yummy cajeta as well. Begin your cajeta in a very large pot, with a capacity of at least 8 quarts (8 liters), since the mixture can bubble up unexpectedly. It should be a heavy-duty pot with a thick bottom. Be sure to pay attention while youāre cooking it, especially during the last 20 minutes, when itās vital to keep watch. If you donāt stir it constantly during that final stage of cooking, itās likely to scorch on the bottom. If it does, simply strain it to remove any browned bits.
Recipe information
Yield
makes 1Ā 1/4 cups (310 ml)
Ingredients
Preparation
Step 1
In a large, heavy-duty Dutch oven or stockpot, heat the milk, sugar, corn syrup, baking soda, cinnamon stick or vanilla bean, and salt until the mixture comes to a boil. As the milk begins to foam up, begin stirring it with a heatproof spatula or wooden spoon.
Step 2
Reduce the heat so the milk is at a low, rolling boil and continue to cook, stirring frequently and scraping the bottom, allowing it to reduce.
Step 3
After about 20 minutes, the milk will begin to thicken and turn a light beige color. At this point, lower the heat as much as possible (if you have a flame tamer, you may wish to use it), and be vigilant, scraping the bottom constantly as it cooks.
Step 4
Continue to cook for about 15 minutes more, stirring vigilantly, until the milk is the color of coffee with a touch of cream. Remove from the heat and allow the Cajeta to cool before serving.
Step 5
Cajeta can be layered into ice cream like Fudge Ripple (page 210), in generous spoonfuls as you remove the just-churned ice cream from the machine. This is easiest to do when the cajeta is at room temperature and not chilled.
Storage
Step 6
Cajeta can be stored in the refrigerator for up to 2 months. Rewarm it gently in a microwave or by stirring it in a saucepan over very low heat to serve as an accompaniment to ice cream. If itās too thick, you can thin it with a little milk.
