[an error occurred while processing this directive] Dulce De Leche Molten Pumpkins - Steven and Chris
Dulce De Leche Molten Pumpkins

Dulce De Leche Molten Pumpkins


Want to treat the tastebuds of your Halloween party guests? Add some dulce de leche to this drool-worthy dessert by Chef Kyla Eaglesham and you'll have the sweetest pumpkins in the patch.



3 tablespoons of all-purpose flour
2 large egg yolks
1 large egg
1 2/3 cups canned or jarred dulce de leche
4 mini pumpkins (fresh not waxed)


1. Preheat oven to 425 degrees F (218 degrees C).

2. Cut top of mini pumpkins opening wide enough to hollow out seeds and pulp.Hollow out using a melon baller or tablespoon and transfer to a rimmed baking sheet.

3. Using an electric mixer, beat egg yolks and egg in a medium bowl until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes. Add dulce de leche; beat until well blended, then gradually add 2 1/2 tbsp. flour; beat until well blended. Divide batter among pumpkins.

4. Bake cakes 12-14 minutes until top is golden brown in color but the centers still jiggle.

5. Transfer sheet to a rack. Allow to cool slightly and serve with ginger or pumpkin ice cream.


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