Cajeta de Leche— Mexican

Ingredients

• four cups of brown sugar
• one of water
• the white of an egg
• a tablespoon of flour
• a quart of milk

Method

1. 1

   Make a syrup of four cups of brown sugar and one of water; bring to a boil, clarify with the white of an egg beaten with half a cup of cold water, and skim until clear.

2. 2

   When reduced to a thick syrup add a tablespoon of flour dissolved in a quart of milk.

3. 3

   Boil again, stirring constantly, and, as it thickens, add, little by little, another quart of milk and stir until it is of the consistency of thick custard.

4. 4

   Remove from the fire and beat with a wooden spoon until lukewarm; then spread it a third of an inch thick, on a platter.

5. 5

   When cold cut in diamonds and dust with powdered sugar.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 73. The excerpt below is the record exactly as published.

CAJETA DE LECHE— MEXICAN Make a syrup of four cups of brown sugar and one of water ; bring to a boil, clarify with the white of an egg beaten with half a cup of cold water, and skim until clear. When reduced to a thick syrup add a tablespoon of flour dissolved in a quart of milk

Cook this with the app: pantry check, scaling, and the assistant.