Dulce de leche creme brulee
This dulce de leche creme brulee is perfect for a romantic evening, the ultimate dessert for a sweet tooth.
Equipment
- Culinary torch
Ingredients
- 400 ml heavy cream
- 1 tsp vanilla extract
- 4 egg yolks
- 100 g dulce de leche
- 1 tbsp cornstarch
- 60 g sugar + more for caramelization
Instructions
- Preheat your oven to 160°C
- Boil a kettle of water
- In a small pot heat the heavy cream with the vanilla extract until it starts to steam and rise, imediately remove from heat
- In a bowl beat the egg yolks, sugar and the dulce de leche until creamy and almost no sugar granules can be felt
- Keep beating using a hand mixer and slowly start to pour in the hot cream
- Add the cornstarch and mix
- Pour into your ramekins and place them in a pan
- Add the hot water and place in your oven
- Cook for 35 minutes and check by jiggling the pan, if it seems too runny, cook for 10 more minutes
- Let cool completely once ready
- Scatter a tablespoon of sugar on top of the creme brulee and burn using a culinary torch
- Further away from the sugar will result in better caramel, closer, more burnt
- Take a spoon and lightly whack the caramel and enjoy your dessert
Notes
Serve with fresh berried on top to cut the sweetness. The perfect combo