Serves 6
Unsalted butter
2 1/2 tablespoons/37ml/20g all-purpose flour plus more for ramekins
2 large egg yolks
1 large egg
1 2/3 cups/394ml/406g dulce de leche
Banana ice cream
Preheat oven to 425F/218C/Gas 7
Butter and flour ramekins. Place on a baking sheet. In a large mixing bowl beat egg yolks and egg with an electric mixer (or by hand if you are a masochist) until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes. Add dulce de leche, beat until well blended, then gradually add the flour mixing until well blended. Divide batter among ramekins.
Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12–14 minutes.
Transfer sheet to a rack. Let cool for 2-3 minutes. Run a knife around edges of ramekins to loosen cakes; invert onto plates or into shallow bowls. Serve hot with ice cream.
Recipe by Florencia Courreges
Photograph by Eric Wolfinger
personal chefs and event catering
Miami + Miami Beach + Fort Lauderdale + Palm Beach
[email protected] | 954-367-YADA (9232)
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