Dulce de leche crème brûlée
Be the first to rate this recipe
- 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
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.