Dulce de Leche Crème Brûlée

 

13 ounces (368g) dulce de leche

1 cup (240ml) heavy cream

1 1/2 cups (360ml) whole milk

1 teaspoon vanilla extract

5 egg yolks, room temperature

1 egg, room temperature

brown sugar for topping

1. preheat oven to 300°F (150°C)

2. whisk together egg yolks and whole egg until frothy. Add dulce de leche and mix until well combined

3. heat cream and milk in a saucepan until it simmers. Remove from heat

4. slowly pour egg mixture over cream mixture, mixing constantly with a hand held mixer. Add salt and vanilla

5. strain into 6 ramekins. Place ramekins in a deep baking pan. Fill with hot water to cover half of the ramekins. Bake for 30-40 minutes

6. refrigerate for 4-6 hours. Right before serving, sprinkle with brown sugar, and caramelize with a kitchen torch