Best Caramel Crème brûlée (Dulce de Leche)
This dulce de leche crème brûlée recipe transforms a classic custard into a decadent caramel dessert. With just a few ingredients, you can create a smooth baked custard topped with a crunchy brûléed sugar layer. Best recipe ever!
Jump to Recipe
Baked custard dessert recipe
Dulce de leche crème brûlée is a rich twist on the classic French dessert. This creamy custard combines the deep caramel flavor of dulce de leche with the smooth texture of traditional crème brûlée, finished with a crisp caramelized sugar topping. Best dulce de leche dessert ever!
This natural gluten-free dessert is super easy to make. You only need 4 ingredients, and you can make the custard in advance and caramelize it when ready to serve. It’s a dessert that seems complex, but is very easy to make if you keep a few tips in mind. For a fresher version of this dessert, here is the link to the orange creme brulee.
Some notes about the ingredients of this main recipe:
- Milk and cream: full-fat milk and cream.
- Eggs: We only need the egg yolks.
- Dulce de leche: tradicional, familiar, dulce de leche. Not “repostero”.
How to make easy caramel creme brulee
Preheat oven to 320°F (160°C).
In a medium bowl, place the egg yolks. Set aside.
In a deep saucepan, heat the cream, milk, and dulce de leche until boiling. Pour over the egg mixture, stirring vigorously with a hand whisk.
Strain the mixture, pour it into the ramekins, and cover with aluminium foil.
Bake for 45 minutes in a double boiler until the custard is just soft in the center. The custard should be set around the edges with a slight jiggle in the center. It will continue to firm up as it cools.
Remove from the oven, let cool, and place them covered in the fridge. Let the creme brulee chill for at least 4 hours (overnight is ideal).
Before serving, sprinkle with sugar and use a blow torch to caramelize it. Hold the flame just above the sugar and keep moving it round and round until caramelized.
Store crème brûlée covered in the refrigerator for up to 2-3 days. You can make the custard in advance, and when ready to serve, sprinkle it with sugar and use a blow torch to caramelize it.
Baking tips and variation
- Strain the mixture to remove bits of cooked egg.
- Baking: Bake the creme brulee in a water bath to ensure even cooking and a smooth texture.
- Custards are done when the edges are set, but the center still jiggles slightly.
- Let the creme brulees rest for at least 4 hours (preferably overnight) before caramelizing them.
For more natural gluten-free desserts
- Orange Creme Brulee
- Flan Recipe
- Lemon Posset
- Vanilla Panna Cotta
- Crema Catalana
- Mango Chocolate Pudding
5-ingredients Dulce de Leche Crème Brûlée (Caramel)
Ingredients
- 1 cup dulce de leche (300g), traditional
- 1 cup milk
- 1/2 cup cream
- 5 egg yolks
- Granulated sugar to caramelize
Instructions
- Preheat the oven to 300°F (150°C).
- In a medium bowl, place the egg yolks. Set aside.
- In a deep saucepan, heat the milk, cream, and dulce de leche until boiling. Pour over the egg mixture, stirring vigorously with a hand whisk.
- Strain the mixture, pour it into the ramekins, and cover with aluminium foil.
- Bake for 45 minutes in a double boiler until the custard is just soft in the center. The custard should be set around the edges with a slight jiggle in the center. It will continue to firm up as it cools.
- Remove from the oven, let cool, and place them covered in the fridge. Let the creme brulee chill for at least 4 hours (overnight is ideal).
- Before serving, sprinkle with sugar and use a blow torch to caramelize it. Hold the flame just above the sugar and keep moving it round and round until caramelized.