Paletas de Vainilla con Cajeta

  1. Combine 1 1/2 cups of the heavy cream, the milk, sugar, scraped vanilla bean and pod (if youre using the extract dont add it now), and salt in a pot and bring to a boil over medium heat.
  2. Whisk the egg yolks in a large heatproof bowl.
  3. Slowly whisk about half of the hot milk mixture into the yolks and stir rapidly.
  4. Return the mixture to the pot and cook over low heat, stirring continuously with a wooden spoon or heatproof spatula, until it is thickened and coats the back of a spoon, 10 to 15 minutes.
  5. Strain through a fine-mesh sieve and stir in the remaining 1 cup heavy cream and the vanilla extract, if using.
  6. Chill over an ice bath, stirring, until cool.
  7. Place a piece of plastic wrap directly on top, refrigerate until completely cool, about 4 hours.
  8. Warm the cajeta slightly so its pourable.
  9. If you are using storebought cajeta in a glass jar, unscrew the lid, screw it on again lightly, place in a pot, and fill the pot three-fourths of the way up the sides with hot water.
  10. Warm over medium-low heat and let simmer for about 5 minutes, then carefully remove the jar from the hot water with a towel.
  11. This will allow you to pour the cajeta much more easily.
  12. Add a little of the custard to the ice pop molds (about a quarter of the way up), then freeze for 1 hour.
  13. Next pour in a little cajeta.
  14. Continue alternating the vanilla custard with the cajeta until the molds are filled.
  15. Use a large skewer to swirl the mixture gently.
  16. Freeze for about 3 hours, until the creamsicles begin to set.
  17. Insert the sticks and let freeze for another 4 hours at least.
  18. Unmold as directed.

heavy cream, milk, sugar, vanilla bean, salt, egg yolks, cajeta

Taken from www.epicurious.com/recipes/food/views/paletas-de-vainilla-con-cajeta-384219 (may not work)

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