Love for Dulce de leche

Dulce de Leche Lava Cake

 

Sweetened condensed milk is a favourite of many people, and when it comes to indulging in it, transform it into Dulce de leche which is nothing but the same condensed milk cooked in its own tin in boiling water for 4-5 hours to give the delicious toffee colored confectionery spread.

I came across Dulce de leche a few years back when I was working with an Argentinean restaurant, where they were using a lot of Dulce de leche in their dessert preparations. The love for the taste of Dulce de leche inspired me to work on different recipes based on them, and here  you can find one of them given below.

 

Dulce de leche lava cake

 Baking Temp: 180*C for 8 min

Portion size: 4pc Round 6cm ring

 

For Lava cakeIngredients Quantity
Dulce de leche ½+1/3 cup
Melted Unsalted Butter 2tbsp
Egg yolk 1pc/20gm
Whole egg 1pc/50gm
Flour 2tbsp

 

Method

For the Dulce de leche

Fill sauce pan with water half way and place the unopened can of condensed milk in the middle of the sauce pan. The can should be covered with water and bring it to a boil for 5-6 hrs, and add more water if it evaporates. Remove the can from the pan and leave it to chill in the fridge overnight.

For the Lava cake

  1. Grease and dust the ring moulds and chill for 10-15min
  2. Cream the dulce de leche into the bowl, then add melted butter and mix well
  3. Add egg yolk and whole egg gradually while continuously whisking
  4. Lastly add in the flour and mix
  5. Pour the mixture into the rings and bake at 180*c for 7- 8 min.

 

Vrushali Jadhav

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.

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