Dulce de leche Creme Brûlée
Creme Brulee like you have never had before. A classic treat with dulce de leche addition makes luscious and creamy dessert.
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
- 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 you can top with fresh berries as a substitute.
-If you don't have a kitchen torch you can top with fresh berries as a substitute.