Recipe information
Yield
6 Servings
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 Nestlé)
Vanilla or banana ice cream
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°. Butter and flour ramekins; transfer to a rimmed baking sheet. 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. Add dulce de leche; beat until well blended, then gradually add 2 1/2 Tbsp. flour; beat until well blended. Divide batter among ramekins.
Step 2
Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12–14 minutes.
Step 3
Transfer sheet to a rack. Run a knife around edges of ramekins to loosen cakes; invert onto plates or into shallow bowls. Serve hot with ice cream.
Nutrition Per Serving
One serving contains: Calories (kcal) 550 Fat (g) 24 Saturated Fat (g) 14 Cholesterol (mg) 245 Carbohydrates (g) 74 Dietary Fiber (g) 0 Total Sugars (g) 63 Protein (g) 12 Sodium (mg) 180