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1
Grab the can of sweetened condensed milk, and put it in the top of a bain-marie/double boiler (simmering water in the bottom) for 1-2 hours, to make dulce de leche. Then remove it from the heat and let it cool. If you prefer, you can use a similar size can of store bought dulce de leche. If you do, make sure to heat it up in a saucepan over low heat before proceeding with the next steps.
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2
Separate the egg yolks from the whites, dumping them in separate bowls.
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3
Whisk the yolks in a large bowl. Add the the dulce de leche (cooked condensed milk) and whisk it all together and let it cool.
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4
Now grab your mixer and whip up the egg whites until they're firm.
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5
Add the whipped whites to the egg-dulce de leche mix and gently fold them together until combined.
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6
Pour the mix into your favorite serving bowl, or in small individual cups and refrigerate for a few hours or until they firm up.
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7
When you are ready to serve, you can decorate your bowl or cups with a few almond slices on top.
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8
That's it! Enjoy!
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9
NOTES:
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10
- Instead of chilling the mix, you can put it into ramekins coated with cooking spray, and bake them for 15 minutes at 390 F, to make a simple caramel souffle.
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11
- If you don't trust eating raw eggs, and wish to temper the yolks, add a spoonful of the hot dulce de leche to temper the yolks and mix. Then add it to the rest of the dulce de leche before letting it cool
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12
- You can use canned dulce de leche to make the mousse, but be sure to heat it through, if you don't trust eating raw eggs.
