Pour into crust.
Pour dulce de leche into a microwave-safe
PREPARATION:.
Beat 4 eggs for 5 minutes with a whisk
eat and whisk in the dulce de leche until it is completely
inutes. Empty dulce de leche into microwave bowl. Heat dulce de leche in microwave
ean. Let cool in pan for 10 minutes. Transfer cupcakes
hape into flattened disks. Chill for 1 hour.
Preheat the
FOR CRUST: Preheat oven to 350\
For the crust:
Place the
Cream the butter and the sugar together with a mixer until creamy.
Blend in milk, flour, and sour cream.
Put the dulce de leche into a microwaveable dish and heat it for about 5 to 10 seconds to soften it just a bit.
Add the dulce de leche to the mix and blend well.
ith plastic wrap and refrigerate for at least 1 hour.
hipping cream and 1 cup dulce de leche in medium saucepan over
elted butter and let stand for 30 minutes.
Heat a
uff, about 20 minutes. Test for doneness by inserting a skewer
Line a deep, square or oblong dish (freezer safe) with one of the sliced loaf cakes.
Spread with 3 cups of dulce de leche ice cream.
Sprinkle with half of the pecan dust.
Repeat with another layer, cake, ice cream and dust.
Cover and freeze for 4 hours or overnight.
add 11.5-ounce jar dulce de leche and eggs, 1 at
f water on to boil for the water bath. Scald milk
he saucepan and let steep for about 30 minutes.
Pour
etween the tins and bake for 15 minutes until golden and
n plastic wrap and refrigerate for 15 minutes.
Grab pieces
ack into place.
Bake for approximately 20 minutes. It will