ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMore
Skip to Content

Ingredients

for 4 cakes

  • 1 ⅔ cups doce de leite (505 g)
  • ½ cup butter (115 g), melted
  • 2 egg yolks
  • 2 eggs, whole
  • ¼ cup flour (30 g)
  • butter, to line ramekins
  • flour, to line ramekins

Equipment needed

  • 4 ramekins

Nutrition Info

  • Calories 510
  • Fat 33g
  • Carbs 39g
  • Fiber 0g
  • Sugar 29g
  • Protein 13g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, mix Doce de Leite and melted butter.
  2. In a separate medium bowl, mix egg yolks and eggs. Once combined, mix in Doce de Leite mixture.
  3. Add in flour, a little at a time, to ensure everything is mixed evenly and the batter is smooth.
  4. Line ramekins with butter and flour. Pour out excess flour. Divide Doce de Leite batter in each ramekin. Leave about ¼ inches (6 mm) from the top.
  5. Bake the cakes for 425˚F (220˚C) for 12-14 minutes. The cakes should be golden brown and should jiggle in the middle. The more you bake, the less molten the center will be when you cut into it.
  6. Run a knife along the edges of the ramekin to loosen and invert onto a plate. Serve with ice cream or whipped cream.
  7. Enjoy!

Ingredients

for 4 cakes

  • 1 ⅔ cups doce de leite (505 g)
  • ½ cup butter (115 g), melted
  • 2 egg yolks
  • 2 eggs, whole
  • ¼ cup flour (30 g)
  • butter, to line ramekins
  • flour, to line ramekins

Equipment needed

  • 4 ramekins

Nutrition Info

  • Calories 510
  • Fat 33g
  • Carbs 39g
  • Fiber 0g
  • Sugar 29g
  • Protein 13g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, mix Doce de Leite and melted butter.
  2. In a separate medium bowl, mix egg yolks and eggs. Once combined, mix in Doce de Leite mixture.
  3. Add in flour, a little at a time, to ensure everything is mixed evenly and the batter is smooth.
  4. Line ramekins with butter and flour. Pour out excess flour. Divide Doce de Leite batter in each ramekin. Leave about ¼ inches (6 mm) from the top.
  5. Bake the cakes for 425˚F (220˚C) for 12-14 minutes. The cakes should be golden brown and should jiggle in the middle. The more you bake, the less molten the center will be when you cut into it.
  6. Run a knife along the edges of the ramekin to loosen and invert onto a plate. Serve with ice cream or whipped cream.
  7. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.