Dulce De Leche Crème Brulee Recipe
with fresh wild berries served warm with Tahitian vanilla gelato
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Ingredients
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Crème Brûlée Base
Topping
Method
Crème Brûlée Preparation
- 1
Step 1: Preheat Oven
Preheat your oven to 325°F (160°C).
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Step 2: Prepare the Cream Mixture
In a medium saucepan, combine heavy cream and sweetened condensed milk. Heat over medium heat until it just starts to simmer, then remove from heat.
- 3
- 4
Step 4: Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
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Step 5: Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
- 6
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Step 7: Bake
Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
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Step 8: Cool
Remove from the oven and let the ramekins cool in the water bath for about 10 minutes. Then remove them from the water and refrigerate for at least 2 hours or until fully chilled.
Serving Preparation
- 9
Step 9: Prepare the Topping
Once the crème brûlées are chilled, sprinkle about 1/2 tablespoon of granulated sugar on top of each one.
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Step 10: Caramelize the Sugar
Using a kitchen torch, carefully melt the sugar until it is golden brown and bubbling. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
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Step 11: Serve
Allow the caramelized sugar to harden for a minute, then top each crème brûlée with fresh wild berries and a scoop of Tahitian vanilla gelato.
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Step 12: Enjoy
Serve warm and enjoy your delightful Dulce de Leche Crème Brûlée!