molten dulce de leche cakes
(1 rating)
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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(1 rating)
yield
4 -6
prep time
10 Min
cook time
10 Min
method
Bake
Ingredients For molten dulce de leche cakes
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unsalted butter
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2 1/2 Tbspall purpose flour plus more for ramekins
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2 lgegg yolks
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1 lgegg
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1 2/3 ccanned or jarred dulce de leche (preferably nestle)
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vanilla or banana ice cream
How To Make molten dulce de leche cakes
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1Six 4-oz or Four 6-oz ceramic ramekins Preheat oven 425F. Butter and flour ramekins; transfer to a rimmed baking sheet.
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2Using 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.
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3Add the dulce de leche; beat until well blended, then gradually add 2 1/2 Tbsp. flour; beat until well blended. Divide batter among ramekins.
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4Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggles, 12-14 minutes.
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5Transfer 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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