Dulce de Leche Crème Brûlée

Instructions

1. 1

   Preheat the oven to 160°C (325°F).

   Tip: Use a thermometer to ensure accuracy.

2. 2

   In a medium saucepan, combine cream, granulated sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Avoid boiling the mixture as it can cause the eggs to scramble.

3. 3

   In a separate bowl, whisk together the eggs, dulce de leche, and salt until well combined.

   Tip: Temper the eggs by slowly pouring the hot cream mixture into the egg mixture, whisking constantly.

4. 4

   Strain the mixture into 4-6 ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

   Tip: This water bath will help cook the crème brûlée evenly and prevent it from curdling.

5. 5

   Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

   Tip: Avoid overcooking the crème brûlée as it can become too firm.

6. 6

   Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

   Tip: This will allow the crème brûlée to set and the flavors to meld together.

7. 7

   Just before serving, sprinkle a thin layer of caster sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler.

   Tip: Be careful not to burn the sugar as it can quickly go from golden to black.