Caramel Crème Brûlée (5-ingredient)
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.
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
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.