Name: Cajeta Gelatin Dessert or {Gelatina}
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Mexican
Ingredients: 1 10.5 oz jar (310 g) cajeta (preferably Coronado brand); 1 cup milk; 1 12-oz (354 mL) can evaporated milk; 1 14-oz (369 g) can condensed milk; 3 1-oz (28 g) packages flavorless gelatin; 3/4 cup water

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I took my first cooking class back in Mexico when I was 9 years old. A group of girls my age gathered at a lady’s house once a week, where she taught us how to cook basics like beans, rice and fried eggs and showed us how to set a table and shop for groceries. I learned a lot in those classes (probably things that a 9 year old wouldn’t typically know, or care to know) but I think the absolute best thing I got from those classes was this Cajeta Jello recipe – my family loves it and people always ask me for the recipe. It is a definite crowd-pleaser. And now I’m sharing it with you.

Cajeta is typical Mexican sweet made by heating goat’s milk with sugar to create a thick syrup, very much like caramel. Flavorings like vanilla or brandy are sometimes added to create a deeper flavor. Cajeta is very similar to dulce de Leche, which is a tad sweeter and is made cow’s milk.

In Mexico we use cajeta in many ways –in candies and crepes, between two graham crackers, on ice cream, spread on toast, with fruit, by the spoonful and in all sorts of desserts. If you cannot find cajeta in a Mexican food store, you can purchase it online.

Cajeta Gelatin Dessert or {Gelatina}

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5 from 1 review

Author: Karla Diaz Cano
Total Time: 5 hours 15 minutes
Yield: 12-14 servings 1x

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Description

A creamy and indulgent milk gelatin dessert made with cajeta, offering a rich caramel-like flavor typical of Mexican sweets.

Ingredients

Units Scale

1 10.5 oz jar (310 g) cajeta (preferably Coronado brand)
1 cup milk
1 12-oz (354 mL) can evaporated milk
1 14-oz (369 g) can condensed milk
3 1-oz (28 g) packages flavorless gelatin
3/4 cup water

Instructions

Place 3/4 cup of water in a small bowl and sprinkle the flavorless gelatin over it. Let it sit for about 10 minutes until it hardens.
In the meantime, combine the milk, evaporated milk, condensed milk, and cajeta in a blender. Blend until the mixture is completely smooth and well combined.
Once the gelatin has set, gently heat it in the microwave or on the stove until it becomes liquid again, but do not let it boil.
With the blender running on low speed, slowly add the liquefied gelatin to the milk and cajeta mixture. Blend until everything is fully incorporated.
Pour the mixture into a gelatin mold or a large dish. Refrigerate for at least 5 hours or until fully set.
Once set, unmold the gelatin by dipping the mold briefly in warm water to loosen the edges, then invert it onto a serving plate.

Notes

Cajeta can be found in Mexican grocery stores or online. If you can’t find cajeta, dulce de leche can be used as a substitute, though it is slightly sweeter. Ensure the gelatin is fully dissolved before adding it to the milk mixture to avoid lumps. This dessert is best served chilled and can be stored in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Dessert
Cuisine: Mexican