El fudge, also known as manjar, arequipe or cajeta, is a traditional recipe from Latin America and highly appreciated among the little ones in the house. For many, it is as irresistible a temptation as that of chocolate. This souffle will delight young and old. Best take it fresh out of the oven so you don't lose air and enjoy all its fluffiness.

Dulce de leche soufflé

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This dulce de leche soufflé is an exquisite dessert and quite easy to make. Everyone at home will want to repeat

Ángela

Kitchen: cuisine
Recipe type: dessert

Total time:

Ingredients

For the dulce de leche:

one can (400ml) evaporated milk
a can (400 ml) of condensed milk
Yolks 8
100 gr. Of flour.

For the meringue: 200 ml of port

100 gr. sugar
Egg whites 4
ground cinnamon to decorate

Preparation

Put the condensed and evaporated milk in a pot (with a thick bottom), over low heat and constantly stirring with a wooden spoon so that it does not stick
Once it has thickened (approximately 1 hour), remove it from the heat, let it temper and add the egg yolks one by one, stirring vigorously with the spoon.
Next, we add the flour (sifted) and mix with a spatula with enveloping movements
Separately, in a pot, we prepare a syrup with the port and the sugar, being careful not to burn it.
We let temper.
In another container, we beat the whites and gradually add the syrup in the form of a thread until we get a solid meringue.
Immediately afterwards, we mix the two preparations with the spatula little by little, with enveloping movements so that the air does not escape.
Then, we fill some individual molds for soufflé that we will have previously greased with butter and sprinkled with flour.
We introduce the dough up to three quarters of the mold
Finally, we take them to the preheated oven at 180º C for 10 minutes.
If desired, serve them with ground cinnamon on top.

Image: zencancook

Recetín

Dulce de leche soufflé