Dulce de Leche Crème brûlée (5-ingredients)
This dulce de leche crème brûlée takes the classic French dessert in a richer, caramel-forward direction. The custard is smooth and creamy, with dulce de leche blended right into the base, then finished with a thin layer of crackly caramelized sugar.
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Baked custard dessert recipe
Dulce de leche crème brûlée is a rich twist on the classic French dessert. The custard is smooth and creamy, with the deep caramel flavor of dulce de leche, while a thin layer of sugar caramelizes on top for that signature crisp finish.
This naturally gluten-free dessert is surprisingly easy to make with just 4 ingredients. You can prepare the custard ahead of time and chill it until you’re ready to serve, then top with sugar and caramelize just before serving. It looks impressive, but with a few simple tips, it’s much easier to make than it seems.
If you love crème brûlée, try this Orange Crème Brûlée for a fresh citrus version of this classic dessert.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Milk and cream: full-fat milk and cream for the smoothest, richest custard.
- Eggs: We only need the egg yolks.
- Dulce de leche: Use traditional, smooth dulce de leche rather than dulce de leche repostero. The traditional variety blends more easily into the milk and cream, and gives the custard a smoother consistency.
How to make easy dulce de leche crème brûlée
Preheat oven to 300°F (150°C).
In a medium bowl, place the egg yolks. Set aside.
Add the milk, cream, and dulce de leche to a saucepan. Heat gently, stirring until the dulce de leche is completely incorporated and the mixture is hot.
Slowly pour the hot milk mixture over the yolks while whisking constantly.
Pour the mixture through a fine-mesh strainer. This removes any small bits of cooked egg and helps give the finished crème brûlée its smooth texture.
Divide the custard between the ramekins and cover them with aluminum foil.
Place the ramekins in a deep baking dish and carefully pour hot water around them. Bake for 45 minutes, or until the custards are set around the edges but still slightly jiggly in the center. They will continue to firm up as they cool.
Remove the ramekins from the water bath and let them cool. Cover and refrigerate for at least 4 hours, although overnight is ideal.
Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar, moving the flame continuously until the surface is golden and crisp.
Let the tops sit for a minute or two before serving so the caramel hardens.
Store crème brûlée covered in the refrigerator for up to 2-3 days. You can make the custard in advance and caramelize it when ready to serve.
Good to know: baking tips
- Strain the mixture: Even if the custard looks smooth, straining removes tiny pieces of cooked egg and gives you a cleaner, silkier result.
- Baking: Bake the creme brulee in a water bath to ensure even cooking and a smooth texture.
- The center should still jiggle. Crème brûlée is ready when the edges are set, but the center moves slightly when you gently shake the ramekin. Overbaking can make the custard firm.
- Chill before brûléeing. The custard needs time to set in the refrigerator. Overnight works especially well.
- Caramelize right before serving. The crisp sugar topping is best when freshly brûléed. If it sits in the refrigerator, the caramel can soften.
You might wonder: FAQ
Can I make dulce de leche crème brûlée ahead? Yes, you can prepare, bake, and refrigerate up to 2–3 days ahead. Keep them covered in the refrigerator and caramelize the sugar just before serving.
Can I use dulce de leche repostero for crème brûlée? Regular dulce de leche is best, smooth dulce de leche. Dulce de leche repostero is thicker and can be more difficult to incorporate smoothly into the custard.
Can I make crème brûlée without a kitchen torch? Yes, you can caramelize the sugar under a very hot broiler, but be careful; watch it closely because the sugar can go from golden to burnt quickly.
More crème brûlée and creamy desserts
- Orange Crème Brûlée
- Flan Recipe
- Lemon Posset
- Vanilla Panna Cotta
- Crema Catalana
- Mango Chocolate Pudding
Caramel Crème Brûlée (5-ingredient)
Ingredients
- 1 cup dulce de leche (300g), traditional
- 1 cup milk
- ½ cup heavy cream
- 5 egg yolks
- Granulated sugar, for caramelizing
Instructions
- Preheat the oven to 300°F (150°C).
- In a medium bowl, place the egg yolks. Set aside.
- Add the milk, cream, and dulce de leche to a saucepan. Heat gently, stirring until the dulce de leche is completely incorporated and the mixture is hot.
- Slowly pour the hot milk mixture over the yolks while whisking constantly.
- Pour the mixture through a fine-mesh strainer, and divide the custard between the ramekins and cover them with aluminum foil
- Place the ramekins in a deep baking dish and carefully pour hot water around them. Bake for 45 minutes, or until the custards are set around the edges but still slightly jiggly in the center. They will continue to firm up as they cool.
- Remove the ramekins from the water bath and let them cool. Cover and refrigerate for at least 4 hours, although overnight is ideal.
- Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar, moving the flame continuously until the surface is golden and crisp.
- Let the tops sit for a minute or two before serving so the caramel hardens.
Notes
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