Dulce de leche is the magic “jam” that occurs when you boil a can of sweetened condensed milk for three hours. Dulce de leche is the well known milk-based caramel sauce used in various desserts like banoffe and ice creams. There are many ways to make dulce de leche, for example either in pot or oven. It’s usually made of sweetened condensed milk that is simmered for several hours until it turns to caramel. It’s origin comes from Latin America and more specifically Buenos Aires, Argentina. The Mexican version is made from goat’s milk, in Puerto Rico they often use unsweetened coconut milk, while in the Dominican Republic the ingredients are equal parts of milk and sugar, along with cinnamon, giving some kind of fudge.
Today I use dulce de leche to make a souffle; a dulce de leche lava cake.
- 1 2/3 cups Dulce de leche
- 2/3 cups Dulce de leche
- 1/2 cup melted butter
- 2 egg yolks
- 2 whole eggs
- 1/4 cup flour
- Additional butter and flour to line 4 ramekins
- In a medium bowl, mix Dulce de leche and melted butter.
- In a separate medium bowl, mix egg yolks and eggs. Once combined, mix in Doce de Leite mixture.
- Add in flour, a little at a time, to ensure everything is mixed evenly and the batter is smooth.
- Line ramekins with butter and flour, pour batter and bake 220ºC for 10 minutes