Homemade Cajeta and Baked Churros
Homemade cajeta is so addictive and so easy to make! Serve with a big basket of baked churros for dipping. If you like dulce de leche, you’ll adore this Mexican caramel sauce, made with goat’s milk!
Servings: 10
Calories: 359kcal
Ingredients
- 4 cups fresh goat's milk (1 quart)
- 1 1/4 cup dark brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons vanilla extract
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 batch Simply Perfect Pate a Choux
- 1 tablespoon unsalted butter, melted
Instructions
To Make the Cajeta:
- Place the goat's milk, brown sugar, salt, and baking soda in a large, heavy-bottomed pot, and heat until simmering.
- Keep the mixture at a simmer, stirring occasionally, until it's reduced down to about 1½ cups (about 2 hours). It will be very thick and toasty brown.
- Stir in the vanilla extract, and immediately pour the hot caramel into a heat-safe vessel to cool. (Sauce will continue to thicken as it cools.)
To Make the Baked Churros:
- Preheat the oven to 425 degrees F.
- Place the sugar and cinnamon in a shallow dish and stir to combine. Set aside.
- Place the pate a choux dough in a pastry bag fitted with an open star tip. Pipe 4-inch long lines onto a parchment-lined baking sheet.
- Bake for 25 minutes or until the churros are evenly browned, dry, hollow, and light.
- Brush lightly with melted butter and coat with cinnamon sugar.
Notes
To make traditional fried churros, use this recipe: How to Make Churros.
Nutrition
Calories: 359kcal | Carbohydrates: 46g | Protein: 8g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 112mg | Sodium: 289mg | Potassium: 236mg | Fiber: 1g | Sugar: 36g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 1mg