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Try this Argentinian dulce de leche fondant, then try our dulce de leche cheesecake, dulce de leche banana bread, alfajores and more dulce de leche recipes. For another twist on this decadent dessert, also browse our chocolate fondant recipes.

You can also learn more about Argentinian food and recreate more Argentinian recipes here.

Ingredients

  • 15g unsalted butter, melted
  • 50g plain flour, plus extra for dusting
  • 800g dulce de leche, plus extra to serve
  • 100g (about 5) egg yolks
  • 2 eggs
  • mascarpone, to serve
  • chopped toasted hazelnuts, to serve

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Brush six dariole moulds or ramekins with the melted butter, then dust the insides of the moulds with flour to completely coat. Whisk together the dulce de leche and egg yolks, then crack in the whole eggs and whisk again until smooth. Sift in the flour, then use a large metal spoon to gently fold in the flour until completely combined. Divide the mixture between the moulds and bake for 20 minutes until risen.

  • STEP 2

    Spread a little mascarpone over six serving plates, then carefully turn out the fondants onto the plates. Drizzle with more dulce de leche and scatter with toasted hazelnuts before serving.

Here are more indulgent dulce de leche recipes

Dulce De Leche Banana Bread Recipe
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