Volcano Dulce de Leche Recipe To Make Your Tastebuds Water
Quinto La Huella , a new addition to the Miami dining scene, showcases desserts that are simple in nature with a high degree of technical execution. Florencia Courreges, Executive Pastry chef, thinks outside the mold in all her dishes and has encapsulated a dulce de leche recipe that transforms the traditional ooey-gooey molten cake to have its own Latin American flair with the addition of this creamy caramel to the mix instead of the norm of chocolate.
Volcano Dulce de Leche Recipe
2 egg yolks
14 oz (400 g) dulce de leche
3/4 oz (20g) / 2 tbsp flour
Whisk the egg and yolks together until doubled in volume.
Add the dulce de leche and combine thourougly.
Finally, add the flour in two batches and whisk to blend.
Butter and flour six 3-ounce (100 ml) ramekins (this is essentially for easy unmolding) and fill them with the dulce de leche batter almost to the brim.
Heat the oven to medium-high temperature (400°F/ 200 °C).
Place the ramekins on a baking sheet and bake for 8-10 minutes.
Cooking time may vary depending on your oven.
To check if they are ready (i.e., cooked on the outside but liquid inside), remove a ramekin from the oven and touch the surface of the volcano; it should be soft but pull away easily from the edges.
Invert gently onto the serving plates, and accompany with banana ice cream.
If you feel like indulging to the max, place some roasted bananas on top.
Just like volcanoes erupt and can change their landscape, Quinto La Huella has been a transformation from their first outpost as a beachfront restaurant, Parador La Huella, in Uruguay. Bringing the urban reinvention to Miami, this first United States location has become a signature eatery showcasing wood fire parrilla located in the center of the kitchen alongside a sushi counter and outdoor oasis.