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 1/2 oz jar (310 g) cajeta (preferably Coronado brand)
- 1 cup (240 ml) 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 (180 ml) 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
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 35
- Sodium: 150
- Fat: 8
- Carbohydrates: 40
- Fiber: 0
- Protein: 7
- Cholesterol: 30