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Dulce de leche souffle

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Dulce de leche souffle

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Tempo de preparo

1 hour(s)


4 servings


  • Milk | 500 ml
  • Gems | 6 unit(s)
  • Sugar | 95 g
  • Wheat flour | 100 g
  • Butter | 1 tablespoon
  • egg whites | 7 unit(s)
  • Sugar | 40 g
  • Dough | 150 g
  • Dulce de leche | 150 g
  • Butter |  to taste
  • Sugar |  to taste


  1. With the first five ingredients, make the basic dough, mix the ingredients and take it to the low fire, always stirring, until you get a cream.
  2. To make the souffle, beat the egg whites with the sugar in an electric mixer until stiff peaks form. Reserve .
  3. With a fouet, mix the basic dough with the dulce de leche until it becomes homogeneous and, delicately, incorporeal, clear in snow.
  4. Pour into ramekins or small refractories greased with butter and sprinkled with sugar. Take it to the medium oven preheated to 200° in a bain-marie (use hot water), until the souffle is firm and golden.

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