Alfajores Con Cajeta (Vanilla Shortbread With Goat's-Milk Toffee)

Flecked with vanilla seeds throughout the dough, alfajores are the perfect excuse to whip up a batch of vanilla bean cajeta—a goat's-milk variation on dulce de leche. The combination of sticky toffee sauce and buttery shortbread can't be beat, but it can be improved upon. My recipe replaces traditional cornstarch with tapioca starch, keeping the alfajores tender and light.

Creamy Cajeta Ice Cream

Back when I first developed my recipe for cajeta, I stumbled onto this ice cream as a way to polish off my infinite supply of leftovers. "Leftover" cajeta may not be a thing in your world, but it's well worth making a batch for the sole purpose of churning up this silky eggless ice cream.

Cajeta Whipped Cream

Whether you're looking for the ultimate companion to Cajeta Ice Cream or a silky counterpoint to your favorite fudge brownies, this chantilly will add a note of toffee-like richness to any dessert.

Cajeta Sundae

The various elements of this sundae can be prepared over the course of a week, then assembled in a few minutes flat. The sweet toffee flavor and creamy consistency of the cajeta ice cream pairs well with the salty crunch of popcorn, but you can use whatever sort of topping you prefer, from peanuts to pretzels.

Vanilla Bean Panna Cotta

Panna cotta is one of my favorite desserts, equally delicious as a delicate dish all on its own or as a creamy canvas for seasonal fruits.

Easy Dulce de Leche

Make a thick, butterscotch-like sauce with nothing but patience and a can of sweetened condensed milk.

Dulce de Leche

This rich Latin American sauce, made by caramelizing sweetened condensed milk ,can be used to top so many sweets, but its so good that there's no shame in grabbing a spoon and just going at it all on its own.

Sweetened Condensed Milk Caramel (Slow Cooker)

Just place cans of condensed milk in your slow cooker for instant smooth, rich, thick caramel! This is the easiest recipe ever for making the classic Latin American caramel, dulce de leche.

Vanilla, Cinnamon, and Lime Panna Cotta

This recipe comes straight from one of my favorite places to eat in Chicago, Birrieria Zaragoza. All they serve is birria, a Mexican goat stew served with fresh thick tortillas, and it's impeccable, moan-worthy. But on my last pilgrimage, chef Jonathan Zaragoza offered me this dessert, the best panna cotta I've ever eaten.

Canelés (Cannelés) de Bordeaux

This southwestern French specialty features individual cakes with a glassy, caramelized exterior contrasted with an impossibly custardy center. It's a project perfect for ambitious bakers.