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Instructions |
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Heat Dulce de Leche in small sauce pot over medium
low heat until very hot but not boiling. Stir in vanilla and 1/8
teaspoon salt.
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In small bowl, add 1T caramel to one egg yolk and
stir well to combine. Add an additional 1T
caramel and stir well to combine. Continue this
process with each of the egg yolks, whisking in
additional caramel until all four yolks have been
incorporated. Pour egg/caramel mixture back into
the hot pot and cook for several minutes over
heat but do not bring to boil, stirring
constantly to prevent sticking/burning. Remove
from heat and divide among 6 small serving
ramekins/dessert dishes.
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In small sauce pot, combine port and sugar and
bring to boil for 3 minutes. Remove from heat and
allow to sit.
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In large, clean, glass mixing bowl, combine 4 egg
whites and beat on high speed with electric
mixer. Continue to whip until stiff peaks form.
Slowly pour port/sugar mixture down side of bowl
and continue to whip meringue for 2 - 3 minutes.
Place meringue into piping bag and pipe in peaks
around edge of each dessert dish or use a spoon
and dollop over top in center of each dish.
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| Serving
Suggestions |
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Serve immediately or chill until ready to serve. Garnish with cinnamon.
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Originally Submitted
1/6/2016
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