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.