To talk about cajeta, we need to talk about its' famous cousin - the dulce de leche. Slow cooked till caramelised and silky, cajeta is made with the same process as our homeboy DDL, except that it's made with goat's milk instead of cow's milk. The result is a silky smooth sauce/syrup that is richer than dulce de leche, due to the higher fat content of goat's milk. Use it where you would use a sweet sauce...a sundae, perhaps?
So, how did our judges do in the cajeta blind taste-test?
[Mel] Ooh big spoon!
A Spoon with Milk Caramel Spread better nown as Dulce de Leche. Source: Getty Images / jopstock
It's all about this sweet Mexican treat Source: The Chefs' Line
[Dan] MMMMMMMM
[Mel] Oh, EASY.
[Dan] Finally.
[Dan] It's Ca-HE-ta!
It's spoon-licking' good! Source: The Chefs' Line
It's all too easy for our TCL judges! Source: The Chefs' Line
[What do you have it with?]
[Dan] Churros! And on cakes. And everything.
[Mel] And just drizzled over, you know...your best mate. Haha! Eat it out of the jar...
The Chefs' Line is back for round 2! Home cooks versus restaurant chefs are getting ready to rumble in our
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