Ingredients

The following ingredients have 4 Servings
  • unsalted butter (used to butter the ramekins)
  • 2 1/2 tbsp. flour (more for ramekins)
  • 2 large egg yolks
  • 1 large egg
  • 1 2/3 c. dulce de leche
  • vanilla ice cream (if desired)

Instruction

  • Preheat oven to 425°.
  • Butter and flour ramekins and place on a rimmed baking sheet. Using an electric mixer, beat egg yolks and egg on high speed in a medium bowl until doubled in volume and eggs hold a slight ribbon, which should take about 3 1/2 minutes. Add dulce de leche and beat until well blended, then gradually add 2 1/2 Tbsp. flour. 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 (I kept mine in for 13 minutes).
  • Transfer sheet to a rack. Run a knife around edges of ramekins to loosen cakes; transfer to plates or shallow bowls. Serve hot with ice cream.