Dulce de Leche Crème Caramel

Instructions

1. 1

   Preheat the oven to 150°C. Prepare 6 ramekins or small baking dishes.

   Tip: Use a gentle heat to prevent the caramel from burning.

2. 2

   Combine the flour and sugar in a medium bowl. Add the butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Be patient and gentle to avoid developing the gluten in the flour.

3. 3

   In a separate bowl, whisk together the milk, eggs, and vanilla extract. Add the dry ingredients to the milk mixture and whisk until smooth.

   Tip: Whisking will help incorporate air and create a lighter custard.

4. 4

   Pour the dulce de leche into the ramekins, filling them about 1/4 of the way full. Pour the custard over the dulce de leche, making sure to leave a 1/2 inch border around the edges.

   Tip: This will help the caramel set properly and prevent it from mixing with the custard.

5. 5

   Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

   Tip: This will create a water bath that will help the custard cook slowly and evenly.

6. 6

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

   Tip: Avoid overcooking, as this will cause the custard to curdle.

7. 7

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

   Tip: This will allow the flavors to meld together and the caramel to set properly.

8. 8

   Just before serving, sprinkle a pinch of salt over the top of each ramekin. Serve chilled, with the caramel sauce drizzled over the top.

   Tip: This will add a touch of sweetness and depth to the dessert.