The Chef: Andrew Brochu (The Aviary)The Challenger:Jeremy Brutzkus (Longman & Eagle)The Ingredient: Milk jam
To make the cajeta, Brochu simmered a half gallon of goat’s milk with vanilla bean, cloves, and cassia buds (the unopened flowers of the cinnamon tree) for ten hours, until it was reduced from 2,000 grams to about 100. “I did add a pinch of sugar,” he said. “I didn’t want to, but after the first six hours I was like, maybe I need to help it along.”
After taking a bite, he said, “At first I was going to say that was a failure. That bubble-gum thing is really killing me . . . but after you let it sit for a second it becomes enjoyable.” At the same time, he found the flavors so intense that a little went a long way: “If I was to take four bites of this, I would probably be like, ‘I didn’t like that course.’ If I was to take two bites, I’d be like, ‘Wow, I remember that coconut-cajeta course, and that was awesome.’”
In a medium pot bring contents to a boil and reduce to barely a simmer, let reduce until contents reach 200 grams.
Coconut pudding
500 g coconut milk 50 g simple syrup Pinch of salt 30 g ultra tex 8
Bring all liquids to a boil in a small sauce pan and pour over grated coconut. Let sit at room temperature for six hours, then refrigerate.
