5-ingredients Dulce de Leche Crème Brûlée (Caramel)
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!
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.
Notes
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.