CAJETA GELATIN

Cajeta Gelatin image

End a full-flavored Mexican meal with smooth, cool custard.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 8h15m

Yield 8

Number Of Ingredients 10

Ingredients

2 envelopes unflavored gelatin
1/2 cup water
1 can (12 oz) evaporated milk
1 3/4 cups cajeta (goat milk candy spread), from 23.3-oz jar
2 tablespoons brandy, if desired
2 egg yolks
1/4 cup sugar
1 cup whipping cream
1 1/2 teaspoons brandy or 1 teaspoon vanilla
Mint leaves, if desired

Steps:

Spray 8 (6-oz) custard cups with cooking spray. In small microwavable bowl, sprinkle gelatin on water. Let stand about 2 minutes to soften. Microwave on High 30 to 45 seconds, stirring after 15 seconds, until gelatin is dissolved.
In 2-quart saucepan, heat evaporated milk over medium heat until hot. DO NOT BOIL. Stir in cajeta until well blended. Stir in gelatin mixture and 2 tablespoons brandy. Pour into custard cups. Cover with plastic wrap; refrigerate about 8 hours or until set.
In small bowl, mix egg yolks and sugar. In 1-quart saucepan, heat whipping cream just to boiling over low heat. Stir small amount of whipping cream into egg yolk mixture; slowly stir mixture into whipping cream in saucepan. Cook over low heat about 10 minutes, stirring constantly, until custard coats a spoon. DO NOT BOIL. Remove from heat. Stir in 1 1/2 teaspoons brandy. Cover surface with waxed paper. Cool 15 minutes. Refrigerate until mixture is cold, at least 4 hours or overnight, until serving time.
To unmold, run knife around edge of cups to loosen; turn upside down onto individual dessert plates. Garnish with mint leaves. Serve with crème anglaise. Cover and refrigerate any remaining gelatin.

Nutrition Facts : Calories 280, Carbohydrate 10 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 0 g, Protein 11 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 10 g, TransFat 1/2 g