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Dulce de Leche Gelatin

  • Prep 30 min
  • Total 8 hr 15 min
  • Ingredients 10
  • Servings 8

Ingredients

Gelatin

2
envelopes unflavored gelatin
1/2
cup water
1
can (12 oz) evaporated milk
1 3/4
cups goat milk candy spread
2
tablespoons brandy, if desired

Crème Anglaise

2
egg yolks
1/4
cup sugar
1
cup whipping cream
1 1/2
teaspoons brandy or 1 teaspoon vanilla
Mint leaves, if desired
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
Calories from Fat
180
% Daily Value
Total Fat
21g
32%
Saturated Fat
13g
64%
Trans Fat
0g
Cholesterol
110mg
36%
Sodium
200mg
8%
Potassium
160mg
5%
Total Carbohydrate
72g
24%
Dietary Fiber
0g
0%
Sugars
63g
Protein
10g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Spray 8 (6-oz) custard cups with cooking spray. In small microwavable bowl, sprinkle gelatin over water. Let stand about 2 minutes. Microwave on High 30 to 45 seconds, stirring after 15 seconds, until gelatin is dissolved.
  • 2 In 1-quart saucepan, heat milk over medium heat hot. DO NOT BOIL. Stir in dulce de leche until well blended. Stir in gelatin mixture and 2 tablespoons brandy. Pour into custard cups. Cover with plastic wrap; refrigerate 8 hours or until set.
  • 3 In small bowl, mix egg yolks and sugar. In small saucepan, heat whipping cream over low heat just to boiling. Stir small amount of whipping cream into egg yolk mixture; slowly stir mixture into whipping cream in saucepan. Cook over low heat about 10 minutes, stirring constantly, until custard coats a spoon. DO NOT BOIL. Remove from heat. Stir in 1 1/2 teaspoons brandy. Cover surface with waxed paper. Cool 15 minutes. Refrigerate until mixture is cold, at least 4 hours or overnight, until serving time.
  • 4 To unmold, run knife around edge of cups to loosen; invert onto individual dessert plates. Garnish with mint leaves. Serve with crème anglaise. Store in refrigerator.

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