Directions:
- Preheat oven to 425 degrees F. Butter and flour 6 (4 oz) ceramic ramekins; transfer to a rimmed baking sheet. Using an electric mixer, beat egg yolks and egg in a medium bowl until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes.
- Add dulce de leche; beat until well blended, then gradually add 2 1/2 tablespoons flour; beat until well blended. Divide batter among ramekins.
- Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12–14 minutes.
- Transfer sheet to a rack. Run a knife around edges of ramekins to loosen cakes; invert onto plates or into shallow bowls. Serve hot with ice cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.92 Kcal (1314 kJ) | ||
| Calories from fat | 76.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.45g | 13% | |
|---|---|---|---|
| Cholesterol | 117.52mg | 39% | |
| Sodium | 144.62mg | 6% | |
| Potassium | 333.88mg | 7% | |
| Total Carbs | 49.22g | 16% | |
| Sugars | 42.27g | 169% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 9.49g | 19% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 226.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 278.29 Kcal (1165 kJ) | ||
| Calories from fat | 67.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 13% | |
|---|---|---|---|
| Cholesterol | 104.18mg | 39% | |
| Sodium | 128.21mg | 6% | |
| Potassium | 296mg | 7% | |
| Total Carbs | 43.64g | 16% | |
| Sugars | 37.47g | 169% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 8.42g | 19% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 201mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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