1 tablespoon water
1/2 cup granulated sugar
Juice of 1/2 lemon
Lightly butter 6 (4 ounce) ramekins or custard cups. Stir together water, lemon
juice and sugar in a heavy pot over medium-high heat. Using a pastry brush
dipped in water, brush sides of the pot just above the sugar every 30 seconds to
prevent crystals from forming. Cook sugar until a rich dark color is achieved.
Immediately set the saucepan into a bowl of ice. Spoon cooled caramel into
prepared cups. If the caramel becomes too thick or sets up completely, warm it
over very low heat until it is pliable again.
Pour 2 teaspoons of caramel into each cup and turn the cups to evenly coat the
bottom. If desired, reserve remaining caramel to pour around the finished
desserts, thinned with a few drops of warm water.
1 recipe Cajeta
3 egg yolks
3 tablespoons granulated sugar
1 1/4 cups milk
Preheat oven to 300 degrees F.
Warm the cajeta slightly in the microwave or allow it to come to room
Put eggs and egg yolks in a bowl and whisk in the sugar until it is dissolved
but the mixture is not foamy. Whisk in the cajeta and then the milk, and stir
until well blended.
Pour custard into the prepared cups and place them in a water bath. Place the
flans into oven and bake for 20 to 30 minutes, or until firm.
Carefully remove the flans from the water bath and chill, tightly covered, for 4
hours or overnight before serving.
When ready to serve, loosen flans from edges of cups with a sharp knife pressed
firmly against the edges of the cups. Unmold individual flans directly onto
their serving plates.
If making one large flan, put the serving plate on top of the mold and invert
them in tandem. Lift mold off carefully. Drizzle reserved caramel around, if
desired, and serve at once.
The slow cooker allows a mixture of goat's and cow's milk to caramelize to a
delicate golden brown with little monitoring. The result is Cajeta -- the South
American milk caramel sauce also known as dulce de leche. Pour it over fruit or
a slice of pound cake, or stir it into vanilla ice cream.
Serving: 1 cup
2 cups goat's milk
2 cups whole milk
1 cup granulated sugar
1 vanilla bean, seeds separated
1/4 teaspoon baking soda
1 teaspoon cornstarch
Make the sauce: Combine all ingredients in slow cooker, stir well and cook on
high for 10 hours. Stir occasionally the last hour. Strain through a very fine
strainer and store refrigerated for up to three weeks. Serve at room
Combine baking soda with the water and stir this mixture into the milk. Simmer
the cajeta until it has reduced to about 3/4 cup, about 20 minutes.
Strain and refrigerate for up to one week, tightly covered.