Dulce de Leche Crème Brûlée

Ingredients

While the original Argentinian dulce de leche is typically enjoyed as a spread or filling, we have transformed it into a luscious custard base for the Crème Brûlée. The French version also adds a caramelized sugar crust on top, giving it a delightful crunch. This adaptation combines the best of both culinary traditions. We alse have the original recipe for Dulce de leche, so you can check it out.

• 1 cup (235ml) heavy cream 1 cup (235ml) heavy cream
• 1 cup (235ml) whole milk 1 cup (235ml) whole milk
• 4 large egg yolks 4 large egg yolks
• 1/4 cup (60g) granulated sugar 1/4 cup (60g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120g) dulce de leche 1/2 cup (120g) dulce de leche
• 4 tablespoons (50g) granulated sugar (for caramelizing) 4 tablespoons (50g) granulated sugar (for caramelizing)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (15g saturated)
• Carbohydrates: 28g (25g sugars)
• Protein: 5g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a saucepan, heat the heavy cream and milk over medium heat until it begins to simmer. Remove from heat and set aside.
3. 3.
   In a mixing bowl, whisk together the egg yolks, sugar, and vanilla extract until well combined.
4. 4.
   Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly.
5. 5.
   Add the dulce de leche to the mixture and whisk until smooth and fully incorporated.
6. 6.
   Strain the mixture through a fine-mesh sieve to remove any lumps.
7. 7.
   Divide the mixture evenly among 4-6 ramekins or custard dishes.
8. 8.
   Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
9. 9.
   Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
10. 10.
    Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight.
11. 11.
    Just before serving, sprinkle each custard with a thin, even layer of granulated sugar. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.
12. 12.
    Allow the caramelized sugar to harden for a few minutes before serving.

Treat your ingredients with care...

• Dulce de leche — Make sure to use a high-quality dulce de leche for the best flavor and texture in the custard. If you can't find dulce de leche, you can make your own by simmering sweetened condensed milk until it thickens and caramelizes.

Tips & Tricks

• To achieve a smooth custard, strain the mixture before pouring it into the ramekins to remove any lumps or air bubbles.
• For a more intense dulce de leche flavor, you can add an extra tablespoon or two to the custard mixture.
• Be careful when caramelizing the sugar on top of the custard. Use a kitchen torch or broiler to evenly melt and caramelize the sugar without burning it.
• Allow the custards to chill in the refrigerator for at least 2 hours before serving to ensure they are fully set and chilled.

Serving advice

Serve the Dulce de Leche Crème Brûlée chilled. Garnish each custard with a dollop of whipped cream and a drizzle of dulce de leche for an extra touch of indulgence.

Presentation advice

Present the Dulce de Leche Crème Brûlée in elegant ramekins or custard dishes. The caramelized sugar crust on top should be golden brown and crackling. Serve with a sprig of fresh mint or a dusting of powdered sugar for a beautiful finishing touch.