Dulce de Leche Churro Trifle
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Dulce de Leche Churro Trifle
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Refreshing, fuss-and-gluten-free Dulce de Leche Churro Trifle... the perfect treat for your summer party!
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Ingredients
- 1 can sweetened condensed milk 14 oz
- 1 tablespoons butter melted, unsalted
- 1 teaspoon vanilla extract pure
- ¾ cup heavy whipping cream or more to whip and garnish top of trifle
- ½ dulce de leche or caramel spread, canned
- 5-6 tablespoons granulated sugar
- 1-2 tablespoons ground cinnamon
Instructions
- In a large non stick saucepan, stir well the sweetened condensed milk with the melted butter. Cook over medium heat, stirring constantly with a wooden spoon, for about 10-15 minutes or until mixture has thickened and starts pulling away from the bottom of the pan.
- Remove from the heat and stir in both the vanilla and ½ cup of heavy cream until obtaining a creamy, homogeneous mixture. Let cool for about 10 minutes and then place 2 Tablespoons into each shot glass.
- In a medium bowl, stir in the remaining ¼ cup of heavy cream with ½ can of dulce de leche until obtaining a homogeneous mixture. Place 1-2 tablespoons of the dulce de leche mixture into each shot glass. Top with 2 Tablespoons of the cooked condensed milk mixture.
- Mix the sugar with the cinnamon in a small bowl. Sprinkle about 1-2 teaspoons of the sugar-cinnamon mixture on top of each trifle, and then pipe beaten whipped cream on top -- only if desired. Refrigerate and serve either as prepared or drizzled with any remaining dulce de leche/heavy cream mixture. YIELD: 7-9 shot glasses
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