Dulce De Leche Creme Brulee by Diego Jacquet

Diego Jacquet

Diego Jacquet

5th July 2018

Dulce De Leche Creme Brulee by Diego Jacquet

Dulce De Leche Creme Brulee by Diego Jacquet

Ingredients

  • 2lt double cream
  • 500ml whole milk
  • 2 tbsp dulce de leche
  • 800g pasteurized egg yolk
  • 400g caster sugar

Method

Begin by heating up the cream, milk and
Dulce de leche together in a pan until it
reaches boiling point.
In the meantime, mix the egg yolks and sugar
together in a bowl to form a pale fluffy paste.
Gently add the Dulce de leche mixture and continually mix.
Be careful not to cook the
eggs, mix just until it thickens. Strain through a fine sieve into a large jug, and then use
this to fill the ramekins to about two-thirds full.
Cook at 180c for 30 minutes on steam mode; if you don’t have a steam option then place the ramekins into a large roasting tray and pour in enough hot water to come halfway up the side of the dishes and cook for the same amount of time
(this is called a bain-marie).
Before serving, make sure it has cooled throughout. Coat the top with Demerara sugar and gently burn under the grill until the sugar darkens. Serve with a scoop of ice cream.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you