Creme brulee

Dulce de leche crème brûlée

Crack through the crisp, golden-brown topping to reveal the creamy caramel custard below

, 27 April 2020

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Dulce de leche crème brûlée
  • Cook: 1 Hour
    plus cooling

  • Serves: 8

  • Price: 53p per serving

Nutritional Info
Each 120g serving contains
  • Energy

    1019KJ

    244KCAL

    12%
  • Fat

    13.0g

    med

    19%
  • Saturates

    6.7g

    high

    34%
  • Sugars

    22.4g

    med

    25%
  • Salt

    0.23g

    low

    4%
of your reference intake.
Typical energy values per 100g: 849kJ/203kcal.
Ingredients
  • 150g Bonne Maman Salted Caramel
  • 6 egg yolks
  • 2tsp vanilla bean paste
  • 2tbsp cornflour
  • 300ml single cream
  • 300ml semi-skimmed milk
  • 5tbsp golden caster sugar
  • Summer berries, to serve
Method
  • Heat the oven to 140C/ 120C Fan/Gas 1.

  • Take 8 x 9cm round ramekin dishes; put 1tsp of the caramel in the base of each. Arrange on a deep baking tray, spaced evenly.

  • In a jug, whisk together the remaining caramel, the egg yolks, vanilla paste and cornflour.

  • In a pan, warm the cream and milk on medium until it starts to boil. Add the egg mixture, whisking continuously; take care not to incorporate too much air.

  • Divide the custard between the ramekins. Put the tray in the middle of the oven. Pour boiling water into the tray to halfway up the sides of the ramekins; don’t let any splash into the custard.

  • Bake for 55 mins to 1 hr, until just set. Allow to cool, then chill the ramekins in the fridge for at least 2 hrs or overnight.

  • Heat the grill to high. Sprinkle each ramekin with a thin layer of the caster sugar, then caramelise under the grill. Allow to cool, then serve within 1 hr with the summer berries on the side.