Happy Memorial Day! It so important to celebrate and honor those who serve on our behalf. Even though I was not born and raised here in the lovely US of A, I am honored and blessed to call this my home.
As for the taste, it is literally a spongy cake that tastes like caramel and dulce de leche, and the filling is a ribbon of thick dulce de leche. This is perfect with vanilla bean ice cream. And hey, since this batch is so easy to make, go ahead and buy the good kind of vanilla ice cream, you wont regret it.
yields 6 4oz ramekins
Adapted from Bonjour
2 large egg yolks
1 large egg
1 and 2/3 c dulce de leche
2 and 1/2 Tbsp all purpose flour
butter for ramekins
Preheat your oven to 425F. Butter and flour your ramekins and set them aside on a cookie sheet. In a mixer bowl, mix the egg yolks and egg until it has increased in volume, about 3-4 minutes on medium speed. Add the dulce de leche and beat until mixed, about 1-2 minutes. Add the all purpose flour and mix again until combined. Fill up your ramekins about half way, making sure to divide evenly between the six ramekins. Transfer the cookie sheet to the oven and bake for 11 minutes. When done, immediately run a knife around the edge and transfer to plate, add ice cream and enjoy!
1. original recipe calls for 12-14 minutes of baking. If you do this, they will not have a oozing centre. Make sure to bake for under 11 minutes. I baked mine for 10 minutes and 30 seconds.
2. you can definitely prepare the batch early and set aside for a few hours (as long as your kitchen isn't a super hot environment) and bake when needed. This is better than baking them earlier and not having the lava cake factor to it. When a lava cake is made, you need to eat it right away because if it sits, it will continue to bake with the internal temperature and sugar caramelizes quickly.