Goat‘s caramel tuiles

Goat‘s caramel tuiles

Morelianas

By
From
My Abuelo's Mexican Feast
Makes
20

Ingredients

Quantity Ingredient
500ml goat‘s milk
150g brown sugar
1/2 teaspoon natural vanilla extract
1/8 teaspoon bicarbonate of soda

Method

  1. Preheat the oven to 180°C.
  2. Place all the ingredients in a heavy saucepan and bring to the boil over a high heat. Stir the mixture continuously for around 5 minutes until the sugar has dissolved. When the mixture reaches boiling point, reduce the heat to low and keep simmering for about 1½ hours, or until the mixture has thickened (the base of the pan should be visible when stirring with a spoon) and is a dark golden brown colour.
  3. The mixture will thicken further as it cools. You have now made cajeta (goat‘s milk caramel). You can place this in a glass jar and use it as an ice-cream topping, a spread for bread, or just eat it by the spoonful like I do. But, to make morelianas, spread tablespoons of the cajeta very thinly onto a baking tray lined with baking paper. Bake in the oven for 15–25 minutes until the cajeta starts to bubble and dries a little. You‘ll have to keep your eye on it so it doesn‘t burn.
  4. Take the morelianas out of the oven and allow to cool for a minute or two. While still soft, peel the morelianas from the baking paper, being careful not to tear them. Allow to cool on a wire rack. Serve as a snack or as a garnish for ice cream.
Tags:
Mexican
Latin
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