Cajeta Gelatin

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envelopes unflavored gelatin
cup water
can (12 oz) evaporated milk
1 3/4
cups cajeta (goat milk candy spread), from 23.3-oz jar
tablespoons brandy, if desired

Crème Anglaise

egg yolks
cup sugar
cup whipping cream
1 1/2
teaspoons brandy or 1 teaspoon vanilla
Mint leaves, if desired


  1. 1 Spray 8 (6-oz) custard cups with cooking spray. In small microwavable bowl, sprinkle gelatin on water. Let stand about 2 minutes to soften. Microwave on High 30 to 45 seconds, stirring after 15 seconds, until gelatin is dissolved.
  2. 2 In 2-quart saucepan, heat evaporated milk over medium heat until hot. DO NOT BOIL. Stir in cajeta until well blended. Stir in gelatin mixture and 2 tablespoons brandy. Pour into custard cups. Cover with plastic wrap; refrigerate about 8 hours or until set.
  3. 3 In small bowl, mix egg yolks and sugar. In 1-quart saucepan, heat whipping cream just to boiling over low heat. Stir small amount of whipping cream into egg yolk mixture; slowly stir mixture into whipping cream in saucepan. Cook over low heat about 10 minutes, stirring constantly, until custard coats a spoon. DO NOT BOIL. Remove from heat. Stir in 1 1/2 teaspoons brandy. Cover surface with waxed paper. Cool 15 minutes. Refrigerate until mixture is cold, at least 4 hours or overnight, until serving time.
  4. 4 To unmold, run knife around edge of cups to loosen; turn upside down onto individual dessert plates. Garnish with mint leaves. Serve with crème anglaise. Cover and refrigerate any remaining gelatin.




Nutrition Information

Recipe Step Photos

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