Dulce de leche fondants
- December 2016
- Makes 8
- Hands-on time 20 min, oven time 11 min
Chocolate fondants are a classic dinner party dessert, why not take things up a notch and serve gooey, decadent dulce de leche fondants instead?
- 32.2g (19.2 saturated)
- 57.2g (30.2g sugars)
- 225g unsalted butter, plus 25g extra, melted, for brushing
- 30g light brown sugar, plus extra for lining the ramekins
- 450g dulce de leche
- 5 medium free-range eggs, lightly beaten
- 200g plain flour
- 2 tsp sea salt flakes
- Créme fraîche to serve
You’ll also need…
- 8 x 175ml ramekins or metal pudding basins
- Heat the oven to 180ºC/160ºC fan/gas 4. Brush the insides of the ramekins and put a spoonful of the sugar into one. Shake to coat the base and sides and pour any excess sugar into the next ramekin. Repeat until all the ramekins are coated in sugar, adding more as needed.
- Gently melt the remaining butter and the dulce de leche in a medium pan over a low heat. Remove from the heat and, using a balloon whisk, whisk in the 30g sugar, then the beaten eggs until well combined. Sift in the flour and salt, and fold in gently.
- Divide the mixture among the ramekins, then bake on a baking tray for exactly 11 minutes. Set aside for 30 seconds. Serve in the ramekins with créme fraîche or run a sharp knife round the inside of each ramekin and turn out onto plates.
When brushing the ramekins or pudding basins with melted butter, make sure you thoroughly coat the inside of the moulds to stop the fondants sticking.
The fondants can be frozen in the ramekins for up to a month. Cook from frozen for 17-18 minutes at the recipe temperature. You can also make up to 24 hours in advance and keep them in the fridge. Cook for 13-14 minutes from chilled.
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