Want to make Creme Brûlée that is a mouthwatering sweet treat? Dulce de leche is a rich caramel-like sauce that gives the creme brûlée a unique taste that leaves an unforgettable taste.

Carmel custard that is silky smooth and tastes delightful. When we were in San Diego a few years back we went to a Peruvian restaurant and I have a tradition of always trying different creme brulee recipes at restaurants. So my husband and I shared one Dulce de leche creme brulee and then we came back 3 more times for it because of how amazing it was. The dulce de leche addition to a classic treat makes a world of difference and gives you a Carmel treat that is so luscious and creamy.
Ingredients:
- dulce de leche (cooked condensed milk)
- heavy cream
- whole milk
- salt
- vanilla extract
- almond extract
- egg yolks
- egg
- sugar for topping
- see recipe card for quantities.
Instructions:
Preheat oven to 300F.
In a mixing bowl, mix 5 egg yolks, and 1 egg with a hand mixer until frothy then add 1 can (13oz) dulce de leche. Mix to combine well.
In a saucepan on medium heat, heat 1 cup of heavy cream and 1 ½ cups of whole milk until a simmer stirring often to prevent burning. Pour cream and milk into egg and dulce de leche in a steady stream while using a hand mixer on low speed.
Then add ¼ teaspoon salt, 1 teaspoon of vanilla extract, and ¼ teaspoon of almond extract and mix well until combined.
Pour creme brulee batter into each ramekin, the batter should fill 8 ramekins. Then place into a deep baking dish and fill with water to create a water bath. Fill until ramekins are ½ way in the water.
Bake at 300° for 30-40 minutes
Let creme brulee cool to room temp in the water bath. After cooled place creme brulee into the refrigerator for 4-6 hours.
When you are ready to serve cover the top of the caramel creme brulee with white sugar about 1 teaspoon of sugar per ramekin. Then using a kitchen torch move in a circular motion until the sugar is all caramelized.
Serve right after you caramelize the sugar otherwise the caramelized top will soften if left in the refrigerator.
Top tip:
If clumps form in your creme brulee batter you can easily fix it by straining it through a sieve.
It is best to use white sugar for the caramelized topping, organic sugar or others won't melt as quickly resulting in pieces of crystalized sugar.
Make sure you don't overbake your custard, the center should just slightly jiggle when you move your pan.
If you don't have a kitchen torch for creme brûlée?
If you don't have a kitchen torch you can either top it with fresh berries as a substitute or broil in the oven. Set your oven to broil and keep the rack either in the middle or towards the top of the oven place the ramekin with creme brulee and sugar in the oven for 3 minutes on broil and it will caramelize the topping on the creme brulee. Don't leave the creme brûlée in the oven for longer so that it won't melt the rest of the creme.
Equipment:
- Ramekins- These ramekins are versatile and can be used for various purposes in the kitchen.
- Kitchen torch
Storage:
Store the creme brûlée covered with plastic wrap in the fridge and caramelize the sugar topping right before serving.
Related:
MINI STRAWBERRY NAPOLEONS
EASY CHIA PUDDING
Dulce de leche Creme Brûlée
Equipment
- ramekins
- cooking torch
Ingredients
- 13 oz dulce de leche
- 1 cup heavy whipping cream
- 1½ cup whole milk
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 5 egg yolks
- 1 egg
- sugar for topping
Instructions
- Preheat oven to 300°F
- In a mixing bowl, mix 5 egg yolks, 1 egg with a hand mixer until frothy then add 1 can (13oz) dulce de leche. Mix to combine well.
- In a saucepan on medium heat, heat 1cup of heavy cream and 1 ½ cup of whole milk until a simmer stirring often to prevent burning.
- Pour cream and milk into egg and dulce de leche in a steady stream while using a hand mixer on low speed.
- Then add in ¼ teaspoon salt, 1 teaspoon of vanilla extract, ¼ teaspoon of almond extract mix well until combined.
- If you make clumps in your creme brulee batter strain through a sieve.
- Pour creme brulee batter into each ramekin, the batter should fill 8 ramekins. Then place into a deep baking dish and fill with water to create a water bath. Fill until ramekins are ½ way in the water.
- Bake at 300° for 30-40 minutes
- Let creme brulee cool to room temp in the water bath. After cooled place creme brulee into the refrigerator for 4-6 hours.
- When you are ready to serve cover top of creme brulee with sugar about 1 teaspoon of sugar per ramekin. Then using a kitchen torch move in a circular motion until the sugar is all caramelized.
- Serve right after you caramelize the sugar if you otherwise the caramelized top will soften if left in the refrigerator.
Notes
-If you don't have a kitchen torch you can top with fresh berries as a substitute.
Kathleen says
This caramel, creamy and decadent creme brulee looks and sounds incredible! I can't wait to try it.
JULIE'S APRON says
Thank you!
Biana says
Love dulce de leche, and this creme brulee looks amazing. Will be great with a cup of tea.
JULIE'S APRON says
I agree!
Nikki says
Wow! Decadent but light, and so tasty!
JULIE'S APRON says
Thanks!
Suja md says
Outstanding recipe thanks so much! tasted so much good!
JULIE'S APRON says
Great to hear!
Sara Welch says
This was everything a gourmet dessert should be and then some! Turned out quick, easy and delicious! Definitely, a new favorite recipe!
JULIE'S APRON says
Thank you so much!
Kay says
Hello
Can this be put under broiler? I do not own a kitchen torch
JULIE'S APRON says
Yes, you can although a torch works better if you do not have one set your oven to broil, and once preheated place your sugared creme brulee into the oven and watch it closely it should take less than 5 minutes you do not want the creme brulee to start cooking.