Cajeta

eggs • cream cheese (190 grams) • sweetened condensed milk (14 oz / 397 grams) • evaporated milk (12 oz / 354 ml) • vanilla extract, to taste • sugar (100 grams) • cajeta (Mexican caramel sauce), to taste • molds, • aluminum foil,

sweetened condensed milk (Nestlé or similar, 14 oz/397 g) • evaporated milk (12 oz/354 ml) • eggs • Vanilla extract • Cajeta (Mexican caramel sauce, any brand)

flour (about 500 grams) • vegetable shortening (about 250 grams) • cola (about 200 grams) • cajeta (Mexican caramel) • sugar • cinnamon

pouch cajeta (goat's milk caramel) • large eggs • evaporated milk (about 12 fl oz/354 ml) • sweetened condensed milk (about 14 oz/397 g) • vanilla extract

all-purpose flour (1 kilogram) • shortening (500 grams) • sugar (about 300 grams) • salt • Coca-Cola (240 ml) • egg • Enough bakeable cajeta (Mexican caramel) • Enough cinnamon sugar

flour (about 1 kilogram) • shortening (about 400 grams) • sugar (about 250 grams) • eggs • baking powder • beer • sweetened condensed milk, boiled for 4 hours (to make cajeta or dulce de leche) • egg, for brushing

white shortening (about 500 grams) • salt • beer • all-purpose flour (about 1 kilogram) • As needed, cajeta (goat’s milk caramel) or jam for filling • As needed, sugar and cinnamon for topping

Flour, vegetable shortening, sugar, beer, pinch of baking powder • Cajeta (goat’s milk caramel), or pineapple jam, or strawberry jam, etc

For the cake: • large eggs (about 280g) • sugar (about 210g) • flour (about 200g) • baking powder (about 5g) • milk (about 100ml) • For the milk (regular version): • heavy cream (about 240ml) • evaporated milk (about 356ml) • sweetened condensed milk (about 397ml) • vanilla extract (about 5ml) • Cajeta-flavored milk: •

chocolate cake mix (about 432 grams) • large eggs • water (240 ml) • oil (120 ml) • cajeta (Mexican caramel) • Flour and butter for greasing the pan • large eggs • sweetened condensed milk (14 oz or 397 ml) • evaporated milk (12 oz or 356 ml) • vanilla extract

prepared pancake mix (such as "Traditional") • milk (180 ml) • egg • melted butter (14 grams) • Butter or nonstick cooking spray for the pan, • cajeta (60 ml) • milk (45 ml), approximately

chocolate cake mix (about 500 grams) • large eggs (about 150 ml) • water (300 ml) • cooking oil (80 ml) • butter • all-purpose flour • caramel sauce or cajeta • sweetened condensed milk • evaporated milk • eggs

For the flan: • sweetened condensed milk (about 14 oz / 397 g) • evaporated milk (about 12 oz / 354 ml) • cream cheese (about 1/2 standard block / 115 g) • cornstarch • vanilla extract • eggs • sugar (for caramel) or cajeta (Mexican caramel sauce) • For the cake: • chocolate cake mix • eggs • water (about 240 ml) •

evaporated milk (Carnation or similar) • sweetened condensed milk with coconut flavor • cream cheese (block style, like Philadelphia) • eggs • vanilla extract • Cajeta (Mexican caramel sauce), to taste

measuring cup sugar (for caramel or cajeta) • evaporated milk • sweetened condensed milk • flour or cornstarch • cream cheese (like Philadelphia) • eggs • vanilla extract

ricotta cheese (about 500 grams) • corn, depending on size • unsalted butter (200 grams) • eggs • sweetened condensed milk • granulated sugar (about 100 grams) • baking powder • vanilla extract • Topping of your choice; you can use caramel sauce (cajeta), powdered sugar, or serve it plain. (It also goes well with a scoop of vanilla ice cream)

chocolate cake mix • eggs • evaporated milk (Clavel brand, about 12 oz/354 ml) • sweetened condensed milk (about 14 oz/397 g) • oil (120 ml) • caramel sauce (cajeta quemada; use any brand) • small cream cheese (about 3 oz/90 grams) • vanilla extract • Chopped pecans (as needed) for garnish

eggs • sweetened condensed milk • evaporated milk • vanilla extract • sugar (for the caramel) • or 190 grams) cream cheese • Cajeta (Mexican caramel sauce, optional)

chocolate cake mix (such as Betty Crocker) • Vegetable oil, • eggs • Water, • evaporated milk • sweetened condensed milk • eggs • or 190 grams) cream cheese • Vanilla extract, • Melted cajeta (Mexican caramel sauce), • Rompope (Mexican eggnog), • Chopped or halved pecans,

sweetened condensed milk (such as La Lechera or any brand) • evaporated milk (any brand) • large eggs • chocolate cake mix (any brand) • pouch cajeta (Mexican caramel sauce, or any brand) • vanilla extract • Water as needed, add gradually

French bread rolls (birotes), sliced and left out in the sun to dry • Oil or lard for frying, • piloncillo (about 1 kg) • cinnamon • water (2 liters) • whole cloves • walnuts • Small handful of raisins • or small handful of dried prunes • Small handful of shredded coconut • Small handful of unsalted peanuts • sliced almonds (about 100 grams or a small handful) •

(1 kilo) all-purpose flour (about 8 cups) • soda (such as lemon-lime or cola) (240 ml) • (1/2 kilo) shortening (about 2 1/2 cups or 500 grams) • dulce de leche (cajeta)

all-purpose flour (1 kg) • vegetable shortening (500 g) • sugar (about 100 g) • Beer, • Jam, • Cajeta (Mexican caramel sauce), • Sugar, to taste • Ground cinnamon, to taste • Powdered sugar, to taste