Dulce de Leche Souffle

Dulce de Leche Soufle with Coconut Sorbet

Dulce de Leche Souffle


Making a comeback: a 70’s inspired recipe for Dulce de Leche Soufle that encourages satisfaction and conversations. Add a scoop of coconut ice cream and welcome to dessert paradise!

Dulce de Leche Soufle with Coconut Sorbet

Serves 12 people:


3 cups whole milk

10 yolks

1/3 cup (80g) organic cane sugar

2 tablespoons + 4 teaspoons all-purpose flour

2 tablespoons + 4 teaspoons cornstarch

200 g dulce de leche (I used Nestle)


14 egg whites

Pinch salt

4 tablespoons organic cane sugar


Equipment: Twelve 6-oz soufflé ramekins coated with a thick layer of butter and dusted with sugar all over.


  1. In a medium saucepan, bring the milk to a boil.
  2. In a separate bowl, whisk together the egg yolks with sugar until yellow and pale.
  3. Sift together the flour and cornstarch and add to the egg yolk mixture, whisking well until the mixture thickens. Make sure there are no lumps of flour or cornstarch.
  4. Carefully pour some of the hot milk into the egg yolks then add the remaining milk, always whisking well. Transfer this mixture back to the saucepan, and cook over low heat, whisking constantly, until the pastry cream thickens, about 4 minutes.
  5. Add the dulce de leche and mix well, until it becomes homogeneous.
  6. Transfer the pastry cream to a bowl and let cool to room temperature. Store in the refrigerator in a plastic container covered with a tight lid for up to 2 days. Make sure you bring the base to room temperature before adding the egg whites.
  7. Heat the oven to 350˚ F.
  8. In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites with a pinch of salt and start beating until they start to foam and rise. Gradually add the sugar, turn the speed to medium-high, and beat until glossy soft peaks forms (that means when you lift the whisk you should see a smooth triangle shaped pick of egg whites).
  9. Using a large spatula, fold one quarter of the whites into the pastry cream to lighten it, then gently fold in the remaining whites (the reason behind this procedure is to mix smoothly batters that have two very different consistencies like egg whites and pastry cream). Using a spoon or ladle, fill the ramekins up to ¾ full. Place the soufflés on a baking sheet and bake until they are beautifully puffed and golden brown, about 15 to 18 minutes
  10. Remove from the oven and dust some powdered sugar on top.
  11. Scoop a ball of coconut sorbet on top of each soufflé and serve immediately.


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the best alfajores

The Best Alfajores

Staying away from dulce de leche? I am not good at that. How about from The Best Alfajores? Impossible!

In South America, dulce de leche is the food of getting along. It’s the common ground for Uruguay, Argentina, Brazil and all our neighbors. Despite the dispute for paternity over the product, if there is a pot around, we all enjoy it together.

Dulce de Leche!

Which brings us to Christine from Uruguay, Rolando from Argentina, and me, from Brazil. Over Dulce de Leche, we became friends. Pretty strong team to back up this story, don’t you think?

Christine was born and raised in Uruguay, where her family ran a bakery in Punta del Este. There, she met her husband Rolando, while he was working in the textile industry.

Cristina Goldstein
Cristina Goldstein


Uma eating Alfajores
Take a bite Uma!

The couple moved to New York in 2007 and after the birth of their daughter Uma, Christina began making treats from her homeland to reconnect with her birthplace and pass away her native culture to her daughter.

Typical story goes big, fast forward 10 years, and in 2016 they opened a manufactory in Buchanan, New York, a perfect place to set up shop.

“I am cooking the foods I grew up with”, said Christina who makes the best alfajoresI’ve ever tasted.

How about Dulce de Leche Bombons? Wanna take a bite? Nhac!

Dulce de Leche Bombons

As a loyal, royal, sweet-submissive, aficionada for the subject (and for Hamilton!), alfajores has always presented a certain degree of dissatisfaction. Not because of the ducle de leche. Oh no! That’s the easy part. Because of the cookie!

“Everyone expects alfajoresto be a crunchy cookie, like oreos. And the cookie by itself, is indeed, on the crunchy side when it is just baked. But the differential of the alfajores lies in the process of sandwiching two pieces of cornstarch cookie with a layer of dulce de lechein the middle, and then enrobing in dark or white chocolate. Once enrobed, the chocolate seals the moisture, and gives a soft texture to the cookie. This balance takes 2-3 days to develop. You can’t eat alfajoresthe day it’s made”, says Christina.

Plain AlfajoresLiving in the New York area, I have tried alfajoresin all shapes and forms, but nothing compares to this one. In Christina’s hands, the sandwich cookie is transformed, and enlightened through the process of enrobing. It’s worth the calories!


You can find Christina’s alfajores and other delicious dulce de leche products through her web site:


You can also find her treats on her products on

Bel Ami Cafe NY– coffee shop, upper east side, 68thand Madison

Restaurant in Williamburg, Tabare