Pastel Imposible a.k.a Pastel Imposible

Maybe it was over-enthusiasm. Maybe it was hubris. Maybe it was the fact that it was 95 degrees in my apartment yesterday. Whatever the reason, yesterday Pastel Imposible was indeed imposible.

Really I think my misstep came when I saw all of these beautiful pictures of chocoflan made in a bundt cake pan. My recipe didn't call for a bundt cake pan, and yet I thought, "Hey, how much difference can it really make?"...a lot apparently. The recipe I was using called for a flat pan, about 10" wide and 3" deep. And silly me, I didn't look at the timing of the recipes that were using bundt pans...I just plowed ahead. So I think that timing may have been a factor as well.

The chocolate cake part was unbelievably good, though. So if you don't at first succeed, try try again. And that is what I will do!

Side note, new taste sensation CAJETA. Goat milk, sugar and vanilla simmered until gooey and delicious. Like caramel, except better. It is everything you love about dulce de leche

except with a mild "goat-y" tang as it finishes in your mouth. And if you are like me, goat cheese is one of your pantry staples, that is a super-plus! It is luxuriously sweet, and will now be featured on everything that we eat. Almost. Because it was 95 degrees in my apartment yesterday I did not make the cajeta from scratch but used a bottled version. Apparently it doesn't come close to the homemade version, but I certainly wasn't complaining.

So what have we learned?

1. Cajeta is Yummy

2. Recipes sometimes don't come out correctly the first time you try them.

3. Luckily that means you (or me!) get to make them again, tweaking whatever needs to be tweaked and hopefully eat some delicious Chocoflan.

4. If all else fails, just eat cajeta directly from jar.