CREPAS DE CAJETA
Guests will save room for dessert when you're offering hot crepes topped with sweet syrup.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- In medium bowl, stir baking mix, milk and eggs with wire whisk or fork until blended.
- Heat 8-inch nonstick skillet over medium heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden on bottom. Turn; cook other side until golden brown. Stack crepes as removed from skillet, placing waxed paper between each.
- In small microwavable bowl, microwave the cajeta or dulce de leche on High about 30 seconds or until thin enough to drizzle.
- Fold each crepe in half, then in half again. For each serving, top 2 crepes with 2 tablespoons cajeta; sprinkle with pecans and powdered sugar.
Nutrition Facts : Calories 320, Carbohydrate 17 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 4 g, TransFat 1 g
CAJETA ICE CREAM -HELADO DE CAJETA
This is creamy, rich and delicious.The goat milk is really good with the cajeta ,but you can use cow's milk if you'd like.If you buy cajeta from the grocery store the average jar is 10 ounces.The original recipe also suggest substituting pecans,dark chocolate pieces,or 1 cup of crushed galletas marias cookies for the hazelnuts.From My Sweet Mexico by Fany Gerson.
Provided by strangelittlebeast
Categories Ice Cream
Time 55m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Separate eggs carefully,reserving the whites for another use.Make sure to put the yolks in a heatproof bowl,within easy reach of the stove.
- Mix milk,sugar, 1/2 cup of the cream,and the salt in a pot and cook over medium heat until just under a boil,stirring occasionally.Slowly pour a small amount of milk into the egg yolks while beating them steadily with a wire whisk.Continue adding the milk(add about 1/2 of the milk in the pan) whisking the whole time to temper the eggs.
- Add the egg yolk mixture back to the pot,whisking to thoroughly combine.Cook over medium-low stirring constantly until the mixture thickens and lightly coats the spoon,about ten minute,It's very important that you do not let the custard boil or the eggs will curdle;if it threatens to come to a boil reduce heat,and do not stop stirring!
- Remove from heat and stir in the vanilla.Strain the custard into a heat proof bowl and mix in the cajeta and the remaining 1/2 cup cream.Set the bowl inside a larger bowl filled with ice and stir occasionally until cooled.Refrigerate until completely cold.
- Freeze according to manufacturer's directions for you ice cream maker.It will probably take about 20 minutes to freeze(it will become difficult for the paddle in the machine to turn).stir in nuts by hand and place in freezer until completely frozen.
- Top with extra cajeta and nuts if desired,.
Nutrition Facts : Calories 783.7, Fat 49.6, SaturatedFat 20.7, Cholesterol 386.1, Sodium 382.9, Carbohydrate 75.9, Fiber 3.1, Sugar 23.6, Protein 14.7
HELADO DE CAJETA
Steps:
- Combine the milk and sugar, 1/2 cup of the heavy cream, and the salt in a pot and bring to a boil over medium heat. Whisk the egg yolks in a large heatproof bowl, slowly pour about half of the hot milk mixture into the yolks, whisking continuously, and then return the mixture to the pot. Cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon or spatula, 10 to 15 minutes. Stir in the vanilla extract.
- Place the cajeta in a bowl. If you are using store-bought cajeta in a glass jar, unscrew the lid, screw it on again lightly, place in a pot, and fill the pot three-fourths of the way up the sides with hot water. Warm over medium-low heat and let simmer for about 5 minutes, then carefully remove the jar from the hot water with a towel. This will allow you to pour the cajeta much more easily.
- Strain the milk mixture into the cajeta. Add the remaining 1/2 cup heavy cream, stir to combine, and chill over an ice bath, stirring continuously. Refrigerate, covered, until completely cool, about 3 hours. Freeze in an ice cream maker according to the manufacturer's instructions. Incorporate any nuts, cookies, or chocolate by hand once the ice cream has finished churning and freeze until fully set.
HELADO DE PINA(PINEAPPLE ICE)
Make and share this Helado De Pina(Pineapple Ice) recipe from Food.com.
Provided by Lavender Lynn
Categories Pineapple
Time 15m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Peel the pineapple.
- Remove the heart.
- Cut the rest of the pineapple in small pcs.
- Crush the ice.
- Use the blender to puree the chopped ice, the pineapple, sugar, and lemon juice.
- Freeze.
- For best results, the pineapple should be very cold.
Nutrition Facts : Calories 107.6, Fat 0.1, Sodium 1.8, Carbohydrate 27.9, Fiber 0.8, Sugar 25.9, Protein 0.3
HELADO DE CINCO
Papaya, strawberries, and Mexican fruit chile powder go hand in hand so why not turn them into a delicious dessert to serve at the end of your favorite Mexican meal or Cinco de Mayo celebration? You can make it happen with 5 ingredients and 5 simple steps.
Provided by Soup Loving Nicole
Categories World Cuisine Latin American Mexican
Time 8h30m
Yield 8
Number Of Ingredients 5
Steps:
- Cut the papaya in half lengthwise. Scoop out the seeds and pulp. Spoon out the flesh and place in a blender or food processor.
- Add heavy whipping cream, brown sugar, and chili-lime seasoning to the blender or food processor; blend until smooth, about 30 seconds.
- Place the mixture into an airtight bowl and refrigerate, 8 hours to overnight.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
- Add chopped strawberries in the last 5 minutes of churning.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 34.1 g, Cholesterol 81.5 mg, Fat 22.2 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 13.7 g, Sodium 280.8 mg, Sugar 30.1 g
HELADO DE QUESO
The light granular texture of this tasty ice cream is what makes me love it so much. Swirl in some cajeta toward the end of the churning or top it with some berries if you want to add a complementary flavor, though I think it is perfect just as it is.
Yield makes about 3 cups
Number Of Ingredients 6
Steps:
- Combine the milk, vanilla, sugar, and salt in a small pot and bring to a boil over medium heat.
- Whisk the egg yolks in a large heatproof bowl. Slowly whisk about half of the hot milk mixture into the yolks and stir rapidly. Return the mixture to the pot and cook over low heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon, 10 to 15 minutes. Add the cheese and stir with a whisk until blended (you can use a hand or standing blender if you want it a little less grainy).
- Chill over an ice bath, stirring, until cool. Refrigerate, covered, until completely cool, about 3 hours, and freeze in an ice cream maker according to the manufacturer's instructions.
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