Jul 14 2026
Restaurants›Max's Trumbull Kitchen›Dulce De Leche Crème Brulee Recipe

Dulce De Leche Crème Brulee Recipe

Inspired by Max's Trumbull Kitchen
Time2h
Serves6

Cinnamon-almond biscotti

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Ingredients

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Crème Brûlée Base

Toppings

Cinnamon-Almond Biscotti

Method

Preparing the Crème Brûlée Base

  1. 1

    Combine Creams

    In a medium saucepan, combine the heavy cream, sweetened condensed milk, and dulce de leche. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally.

  2. 2

    Whisk Egg Yolks

    In a separate bowl, whisk together the egg yolks, vanilla extract, and salt until well combined and slightly pale.

  3. 3

    Combine Mixtures

    Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously. This will temper the egg yolks and prevent them from cooking.

  4. 4

    Strain Mixture

    Strain the mixture through a fine-mesh sieve into a bowl to remove any cooked bits and ensure a smooth custard.

  5. 5

    Pour into Ramekins

    Divide the custard mixture evenly among ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

  6. 6

    Bake

    Preheat the oven to 325°F (160°C) and bake the custards for 35-40 minutes, or until they are set but still slightly jiggly in the center.

  7. 7

    Cool and Chill

    Remove the ramekins from the water bath and allow them to cool. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Caramelizing the Top

  1. 8

    Prepare for Caramelizing

    When ready to serve, remove the crème brûlée from the refrigerator. Sprinkle a thin, even layer of granulated sugar over the top of each custard.

  2. 9

    Caramelize Sugar

    Using a kitchen torch, carefully melt the sugar until it forms a crispy, caramelized crust. If you don’t have a torch, you can place them under a broiler for a few minutes, watching closely to prevent burning.

  3. 10

    Garnish

    Sprinkle toasted sliced almonds and a pinch of cinnamon over the top for added flavor and decoration.

Making the Cinnamon-Almond Biscotti

  1. 11

    Preheat Oven

    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. 12

    Mix Dry Ingredients

    In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, cinnamon, and chopped toasted almonds.

  3. 13

    Mix Wet Ingredients

    In another bowl, whisk together the eggs and almond extract until combined.

  4. 14

    Combine Mixtures

    Add the wet mixture to the dry ingredients and mix until a dough forms. It may be slightly sticky.

  5. 15

    Shape Dough

    Transfer the dough to a floured surface and shape it into a log about 2 inches wide and 12 inches long.

  6. 16

    Bake

    Place the log on the prepared baking sheet and bake for 25-30 minutes or until lightly golden.

  7. 17

    Cool and Slice

    Allow the log to cool for 10 minutes. Slice it diagonally into 1/2 inch thick pieces.

  8. 18

    Final Bake

    Place the slices back on the baking sheet cut-side up and bake for an additional 10-15 minutes until crisp.

  9. 19

    Cool Completely

    Remove from oven and let the biscotti cool completely on a wire rack.

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