Search inside this book

No other editions

Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine

Goat-Milk Caramel (Cajeta)

Page 401

Cuisine: Mexican | Course Type: Sauces/Gravies

(2 reviews)
View photos (1)

Tags: caramel dulce de leche cajeta

Single Review Display

2nd May 2012

Zosia from Toronto, ON

Sweet, creamy, caramel goodness with a hint of cinnamon.

I used full fat (3.25%) goat’s milk for this recipe and added vanilla bean seeds and the pod at the start along with the cinnamon stick as I had decided not to flavour it with alcohol. Make sure your pot is large enough to handle twice the volume of milk and then some because that’s how much it foamed when I added the baking soda.

For the first 25 minutes of cooking –it took 35 for mine– not much seemed to happen and only occasional stirring was required. But once it became a “pale gold syrup”, full attention was required. When the instructions say to stir the mixture very frequently, it means constantly, otherwise you’ll end up with a scorched mess. The finished consistency is as the author describes, like thin corn syrup.

I’ve made cajeta before using a different recipe and cow’s milk and though the other was less sweet, which is my preference, this one is far more complex and has the subtle but distinctive flavour of goat’s milk.

(4) comment (2) useful  

Login or register to add your own review of this recipe.