Dulce de Leche Crème Brûlée
This Dulce de Leche Crème Brûlée is a rich and creamy baked custard infused with dulce de leche and topped with a crisp caramelized sugar crust. A delicious twist on the classic crème brûlée dessert that’s surprisingly simple to make.
Equipment
- 4–6 ramekins (4–5 oz each)
- Large baking dish Used to hold the ramekins while baking in a water bath.
- Saucepan For heating the cream, milk, and dulce de leche mixture.
- fine mesh sieve Helps strain the custard for an ultra-smooth texture.
- Kitchen torch For caramelizing the sugar topping and creating the signature crisp crust.
Ingredients
- 250 ml whipping cream (35% M.F) 1 cup
- 140 ml whole milk ½ cup + 1 tablespoon whole milk (140 ml)
- 170 g thick dulce de leche 5.6 oz
- ½ tablespoon vanilla extract or vanilla paste about 7.5 g
- pinch of salt
- 80 g egg yolks about 4 yolks
- granulated sugar 4-5 teaspoons for caramelizing the top
Instructions
- In a saucepan, combine the whipping cream, milk, and dulce de leche. Heat over low heat, stirring occasionally, until the mixture is hot and the dulce de leche has completely dissolved. The mixture should be steaming but not boiling.250 ml whipping cream (35% M.F), 140 ml whole milk, 170 g thick dulce de leche
- Remove from the heat and allow it to cool slightly.
- In a bowl, whisk the egg yolks. Slowly pour the warm cream mixture into the yolks while whisking constantly. This step gently warms the eggs and prevents them from scrambling. Continue whisking until the custard is smooth and fully combined.80 g egg yolks
- Add the vanilla extract and salt, mixing gently.½ tablespoon vanilla extract or vanilla paste, pinch of salt
- Pour the custard through a fine mesh sieve into another bowl to remove bubbles or small lumps. This step helps create an extra smooth crème brûlée.
- Divide the custard evenly among ramekins. If you see foam on top, gently remove it with a spoon.
- Place the ramekins in a baking dish. And place the dish into a preheated oven at 160°C (320°F) .
- Transfer the baking dish to a preheated oven at 160°C (320°F). Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.
- Bake for 35–40 minutes, or until the edges are set but the center still has a gentle jiggle when you lightly shake the ramekin. The custard should look set around the edges but slightly wobbly in the middle, similar to soft gelatin.
- Carefully remove the ramekins from the water bath and allow them to cool at room temperature.
- Refrigerate for at least 4 hours, or until completely set.
- Before serving, sprinkle about 1 teaspoon of sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a thin golden crust.granulated sugar
- Allow the sugar to harden for about 1 minute, then serve.
Notes
About the dulce de leche
- For the best texture, use a thick, creamy dulce de leche. Some versions are more pourable, which can slightly thin the custard.
- If you don’t have dulce de leche, you can use homemade dulce de leche, which works beautifully in this recipe.
- A bain-marie, or water bath, is when the ramekins are placed inside a larger baking dish filled with hot water.
- The water helps regulate the heat so the custard cooks slowly and evenly, preventing the eggs from curdling. This is what gives crème brûlée its silky smooth texture.
- The edges are set
- The center still jiggles slightly
- The surface looks smooth and not puffed
- The custard will continue to set as it cools.
- Store the custards without the sugar topping in the refrigerator for up to 3 days.
- Add the sugar and caramelize the top right before serving so the crust stays crisp.
Nutrition
Calories: 305kcal | Carbohydrates: 4g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 291mg | Sodium: 40mg | Potassium: 138mg | Sugar: 4g | Vitamin A: 1271IU | Vitamin C: 0.4mg | Calcium: 112mg | Iron: 1mg
