molten dulce de leche cakes

Name: Molten Dulce de Leche Cakes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: - unsalted butter; 2 1/2 tablespoon(s) all purpose flour plus more for ramekins; 2 large egg yolks; 1 large egg; 1 2/3 cup(s) canned or jarred dulce de leche (preferably nestle); - vanilla or banana ice cream

(1 RATING)

39 Pinches 1 Photo

Kathy Williams

Rock Hill, SC

Updated on Sep 23, 2013

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.

Rate

prep time 10 Min

cook time 10 Min

method Bake

yield 4-6 serving(s)

Ingredients

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

How To Make molten dulce de leche cakes

Step 1

Six 4-oz or Four 6-oz ceramic ramekins Preheat oven 425F. Butter and flour ramekins; transfer to a rimmed baking sheet.

Step 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.
Step 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.
Step 4

Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggles, 12-14 minutes.
Step 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.
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