Preheat the oven to 425 degrees F (220 degrees C).
2.
Spray 4 (6 ounce) ramekins with a nonstick cooking spray and set aside.
3.
Crack Eggland's Best Classic Egg (1) and separate the yolk from the white. Set aside the egg yolk. Discard the egg white or save for another recipe.
4.
Using an electric mixer, beat the egg yolk and Eggland's Best Classic Eggs (2) in a bowl until doubled in volume, about 2 1/2 minutes.
5.
Add Dulce de Leche (1 cup) and Vanilla Extract (1/2 tsp); beat until well blended, then gradually add All-Purpose Flour (4 Tbsp) and Salt (1/8 tsp); beat until well combined.
6.
Divide batter among ramekins. Place ramekins on a baking sheet. Bake cakes until outsides are golden brown in color but the centers still jiggle, 9-10 minutes.
7.
Allow to cool for 3-5 minutes. Serve with vanilla ice cream or whipped cream and enjoy!
Nutrition Per Serving
CALORIES
1772
FAT
48.8 g
PROTEIN
12.9 g
CARBS
305.6 g
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