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Molten Dulce de Leche Cakes
teaspoons graham cracker crumbs
cup butter or margarine
cup dulce de leche (goat milk candy spread) from 23.3-oz bottle
cup packed brown sugar
cup Gold Medal™ all-purpose flour
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
This luscious dessert tastes even better when served with a big scoop of praline pecan ice cream.
When baking these delicious little cakes, watch the bake time for perfect molten filling.
Heat oven to 450°F. Spray bottoms and sides of 6 (6-ounce) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
In 1-quart saucepan, melt butter over medium low heat; stir in dulce de leche candy spread until well blended. Remove from heat; cool slightly, about 5 minutes.
Meanwhile, in large bowl, beat whole eggs and egg yolks with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted dulce de leche mixture and flour until well blended. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
Bake 13 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.