Dulce de Leche Syllabub

Instructions

1. 1

   Preheat the oven to 160°C. Grease four 200ml ramekins with butter and set aside.

   Tip: Avoid using non-stick coatings.

2. 2

   In a medium saucepan, combine the heavy cream, granulated sugar, and baking powder. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Don’t let the cream boil.

3. 3

   Remove the saucepan from the heat and stir in the dulce de leche until well combined. Let cool slightly.

   Tip: Be careful, as the mixture will be hot.

4. 4

   In a separate bowl, whisk together the egg yolks and a pinch of salt until pale and thick. Add the vanilla extract and whisk until combined.

   Tip: Make sure the eggs are at room temperature.

5. 5

   Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

   Tip: Be patient and keep whisking.

6. 6

   Pour the mixture into a clean bowl and let cool to room temperature. Cover with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.

   Tip: Refrigerate until chilled.

7. 7

   Just before serving, sprinkle a thin layer of confectioner's sugar over the top of each ramekin. Drizzle with a little fresh lemon juice and serve chilled.

   Tip: Optional: garnish with a sprinkle of cinnamon or a drizzle of caramel sauce.

8. 8

   Once chilled, whip the heavy cream in a separate bowl until stiff peaks form. Fold the whipped cream into the chilled syllabub mixture until no white streaks remain.

   Tip: Be gentle, as you don’t want to deflate the mixture.

9. 9

   Divide the syllabub mixture among the prepared ramekins and top each with a sprinkle of granulated sugar.

   Tip: Optional: use a pastry bag to pipe a decorative border.