mber color, quickly pour into flan molds and set aside.
nto crust.
Pour dulce de leche into a microwave-safe bowl
PREPARATION:.
Beat 4 eggs for 5 minutes with a whisk
nd whisk in the dulce de leche until it is completely incorporated
hape into flattened disks. Chill for 1 hour.
Preheat the
Empty dulce de leche into microwave bowl. Heat dulce de leche in microwave on
ean. Let cool in pan for 10 minutes. Transfer cupcakes
For the crust:
Place the
FOR CRUST: Preheat oven to 350\
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.
ream and 1 cup dulce de leche in medium saucepan over medium
1.5-ounce jar dulce de leche and eggs, 1 at a
ith plastic wrap and refrigerate for at least 1 hour.
elted butter and let stand for 30 minutes.
Heat a
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.
uff, about 20 minutes. Test for doneness by inserting a skewer
n plastic wrap and refrigerate for 15 minutes.
Grab pieces
he saucepan and let steep for about 30 minutes.
Pour
etween the tins and bake for 15 minutes until golden and
ack into place.
Bake for approximately 20 minutes. It will