Molten Dulce de Leche Cakes

Kathy Williams

By
@KMW2013

I found this in the Bon Appetit magazine. The Dulce de Leche is a caramel sweented condense milk. You can find it on the internation aisle along side of the sweetened condensed milk. Timing is critical; invert and serve the cakes hot, just out of the oven.


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Rating:

Comments:

Serves:

4-6

Prep:

10 Min

Cook:

10 Min

Method:

Bake

Ingredients

unsalted butter
2 1/2 Tbsp
all purpose flour plus more for ramekins
2 large
egg yolks
1 large
egg
1 2/3 c
canned or jarred dulce de leche (preferably nestle)
vanilla or banana ice cream

Directions Step-By-Step

1
Six 4-oz or Four 6-oz ceramic ramekins
Preheat oven 425F. Butter and flour ramekins; transfer to a rimmed baking sheet.
2
Using an electric mixer, beat egg yolks and egg in a medium bowl until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes.
3
Add the dulce de leche; beat until well blended, then gradually add 2 1/2 Tbsp. flour; beat until well blended. Divide batter among ramekins.
4
Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggles, 12-14 minutes.
5
Transfer sheet to a rack. Run a knife around edges of ramekins to loosen cakes; invert onto plates or into shollow bowls. Serve hot with ice cream.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Hashtags: #caramel, #de, #leche, #dulce