Cajeta is often confused with dulce de leche, the Argentine caramel made with cow’s milk, while the more intricate, deeply flavored cajeta is made with goat’s milk.
A BIT OF SWEET HISTORY The name comes from a small balsa wood box called a cajita, especially made to store the caramel before refrigeration was widespread. Homemade cajeta is infinitely superior to store bought versions except in the case of the old-fashioned Dulcería de Celaya, in Mexico City, where they have been selling sweets since 1874, including their world famous cajeta.
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CREPAS DE CAJETA Makes: 4 servings
Crepas: ¼ cup cake flour ¼ unbleached all-purpose flour ¼ cup ground pistachios 2 TSP sugar ½ TSP salt ¾ cup milk 2 oz. unsalted butter, melted 1 TBSP brandy 2 large eggs + 1 large egg yolk
Cajeta: 2 qt. goat’s milk 1½ cups sugar 1 TBSP vanilla extract 1 qt. vanilla ice cream