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.