At this very moment, there are fifteen singers making beautiful music in our living room on this breezy Sunday afternoon. It is always a treat when Ryan’s choir rehearses here. Their resonant voices fill the house with rich harmonies and an uplifting spirit that purifies the soul. It is a gorgeous spring day and our windows and doors are wide open, so between songs, dozens of birds fill the gaps of silence with their inconspicuous melodies. The group is practicing a short, three-song set for a podcast they are recording next weekend including a powerful rendition of Ray Charles’ “Georgia On My Mind.” It has been quite entertaining around here as the house has been filled with guests all week. On Thursday night we threw a fancy outdoor dinner party for thirteen of our friends, including a seven course meal, three different kinds of cocktails, and strawberry shortcake with homemade vanilla ice cream for dessert. We knew this week would be busy, so when planning our blog schedule, we wanted to find something delicious, yet simple. Like three ingredients simple. Well, we hit the jackpot.
How can a dessert with just three ingredients be this magnificent? If you have three eggs and three tablespoons of flour, you are 66% closer and just thirty minutes away from experiencing hot melty caramel heaven. Now all you need is a can of dulce de leche from your local grocery store, a few lucky friends you can show this off to, a tall glass of milk to wash it down, and your evening is complete. Also, do you know how easy it is to make dulce de leche yourself? You put a can of condensed milk in a pot of boiling water and cook it for three hours, then open the can to find that it has transformed into rich, creamy caramel. That’s it. The only difference between making it yourself and buying it pre-made is time. The ingredients are exactly the same, so the choice is up to you!
Also, we have some exciting news! We are going to be taking over the feedfeed’s snapchat Monday morning at 10:30am PST and doing a video demonstration of how to make this indulgent treat. Cinco de Mayo is in a few days, and we couldn’t think of an easier and more perfect dessert to share for this week’s fiestas. Hope you can follow along as we showcase this rich molten caramel cake for the world to see. So relax, grab some nachos, and we’ll see you on snapchat!
3-Ingredient Molten Dulce de Leche Cakes
adapted from Bon Appétit
makes 6
1 large egg
2 large egg yolks
1 2/3 cups (495g) dulce de leche (about 1 1/2 cans)
2 1/2 tablespoons (20g) all-purpose flour, plus more for flouring ramekins
Set oven to 425ºF. Butter and flour 6 ramekins, and set aside.
Place the egg and the egg yolks into a mixing bowl, and blend on medium-high speed until creamy, doubled in size, and when the beaters are lifted the eggs hold a slight ribbon, about 3 minutes. Add the dulce de leche, and continue to beat until smooth and evenly blended. Add the flour, and beat until blended. Divide the batter evenly among the 6 prepared ramekins, then place the ramekins on a rimmed baking sheet. Bake until the outside is slightly golden brown, but the centers still jiggle, 12 to 14 minutes. Let cool for 1 minute, then run a knife around the edge of the cakes, and invert onto the serving plates. Serve immediately while hot, and enjoy!
note:
— Prepared dulce de leche is widely available in grocery stores, but you can also make it yourself if desired. Remove the labels from 2 cans of condensed milk. Place the unopened cans in a large heavy pot, and pour in enough water to cover the cans by several inches. Cover, bring to a boil, then turn down heat to low and simmer for 90 minutes, making sure the water level never dips below the top of the cans and adding more water as needed (This is quite important). Use tongs to turn the cans over, then re-cover pan and simmer for another 90 minutes. Turn off heat and allow the cans to come to room temperature. Do not open the cans while they are still hot (This is also quite important). Open cans and transfer to a container for storage.
Nelly
May 3, 2016 at 6:45 amThis sounds so good! Is there a glutenfree alternative?
husbandsthatcook
May 3, 2016 at 1:45 pmHi Nelly! We haven’t tested this with GF flours, but since the flour is such a small part of the recipe, you could probably make the swap easily. Let us know how it turns out!
Cathy
August 20, 2016 at 2:25 amIs it possible to prepare the batter ahead of time and just bake it when you are ready to serve?
husbandsthatcook
August 20, 2016 at 11:22 amYes, definitely! Just pour the batter into the ramekins and then refrigerate them until ready! They may take an extra minute or two in the oven, but will turn out. It should be fine if you make them up to 24 hours in advance, although the longest we have let them sit is about 12 hours. Let us know how it goes!