Dulce de Leche Crème Brûlée Recipe

Dulce de Leche Crème Brûlée

Latin American flavor meets French pastry technique in this show-stopping, indulgent dessert.

Total Time6 Hours
Yield
10 servings
DifficultyAdvanced

Dietary Interests

Manage Preferences

Submitted by

Vitamix

Ingredients

1 cup 240 ml heavy whipping cream
1 ½ cups 360 ml whole milk
13 ounces 1 Dulce de Leche
6 egg yolks
1 teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon kosher salt, optional
3 Tablespoons 30 g granulated sugar

1 cup 240 ml heavy whipping cream
1 ½ cups 360 ml whole milk
13 ounces 1 Dulce de Leche
6 egg yolks
1 teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon kosher salt, optional
3 Tablespoons 30 g granulated sugar

1 cup 240 ml heavy whipping cream
1 ½ cups 360 ml whole milk
13 ounces 1 Dulce de Leche
6 egg yolks
1 teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon kosher salt, optional
3 Tablespoons 30 g granulated sugar

1. Preheat oven to 300°F (149°C).
2. Place all ingredients except sugar into the Vitamix container in the order listed and secure the lid.
3. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
4. Carefully remove the lid and, using a thermometer, measure the temperature of the custard to ensure it reaches between 170 - 185°F (76 - 85°C) . If it has not reached 170°F, place the lid back on the container and blend on high for another 30 seconds. Once up to temp, carefully pour the custard into 4-ounce ramekins, filling them each almost completely. (Skim the surface with a spoon to remove any air bubbles, if desired.) Place the ramekins into a deep baking pan and fill it with hot water to make a water bath. Water should reach half the height of the ramekins. (Be careful not to get any water into the ramekins with the batter.)
5. Bake in preheated oven for 35–40 minutes, or until just the center of each baked custard jiggles when gently tapped. (If the surface of the custard waves from edge to edge inside the ramekin, bake for 5 more minutes before checking again.)
6. Let the custards cool in the hot water bath for 30 minutes, then out on a wire rack for another 30 minutes. Once room temperature, cover and chill in refrigerator for at least 4 hours, or overnight.
7. To serve:Cover the tops of each custard with about 1 teaspoon of sugar, tilting and tapping to create an even layer.Use a kitchen torch to caramelize the sugar by slowly moving the flame in a circle from 6–10 inches away until all the sugar has colored. Garnish with fresh fruit and serve immediately!

1. Preheat oven to 300°F (149°C).
2. Place all ingredients except sugar into the Vitamix container in the order listed and secure the lid.
3. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
4. Carefully remove the lid and, using a thermometer, measure the temperature of the custard to ensure it reaches between 170–185°F (76 - 85°C) . If it has not reached 170°F, place the lid back on the container and blend on high for another 30 seconds. Once up to temp, pour the custard into 4-ounce ramekins, filling them each almost completely. (Skim the surface with a spoon to remove any air bubbles, if desired.) Place the ramekins into a deep baking pan and fill it with hot water to make a water bath. Water should reach half the height of the ramekins. (Be careful not to get any water into the ramekins with the batter.)
5. Bake in preheated oven for 35–40 minutes, or until only the center of each baked custard jiggles when gently tapped. (If the entire surface of the custard waves from edge to edge inside the ramekin, bake for another 5 minutes before checking again.)
6. Let the custards cool in the water bath for 30 minutes, then out on a wire rack for another 30 minutes. Once room temperature, cover and chill in refrigerator for at least 4 hours, or overnight to set the custards.
7. To serve:Cover the tops of each custard with about 1 teaspoon of sugar, tilting and tapping to create an even layer.Use a kitchen torch to caramelize the sugar by slowly moving the flame in a circle from 6–10 inches away until all the sugar has colored. Garnish with fresh fruit and serve immediately!

1. Preheat oven to 300°F (149°C).
2. Place all ingredients except sugar into the Vitamix container in the order listed and secure the lid.
3. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
4. Carefully remove the lid and, using a thermometer, measure the temperature of the custard to ensure it reaches between 170–185°F (76 - 85°C) . If it has not reached 170°F, place the lid back on the container and blend on high for another 30 seconds. Once up to temp, pour the custard into 4-ounce ramekins, filling them each almost completely. (Skim the surface with a spoon to remove any air bubbles, if desired.) Place the ramekins into a deep baking pan and fill it with hot water to make a water bath. Water should reach half the height of the ramekins. (Be careful not to get any water into the ramekins with the batter.)
5. Bake in preheated oven for 35–40 minutes, or until only the center of each baked custard jiggles when gently tapped. (If the entire surface of the custard waves from edge to edge inside the ramekin, bake for another 5 minutes before checking again.)
6. Let the custards cool in the water bath for 30 minutes, then out on a wire rack for another 30 minutes. Once room temperature, cover and chill in refrigerator for at least 4 hours, or overnight to set the custards.
7. To serve:Cover the tops of each custard with about 1 teaspoon of sugar, tilting and tapping to create an even layer.Use a kitchen torch to caramelize the sugar by slowly moving the flame in a circle from 6–10 inches away until all the sugar has colored. Garnish with fresh fruit and serve immediately!

Refine Your Recipe

Nutrition

Chef's Note

"Brûlée" is French for "burned". Brûléeing is the process of caramelizing sugar on top of an ingredient or dish. This creates a hard, glassy crust that cracks when tapped, offering textural contrast to the smooth filling.If using a different sized ramekin, the bake time will vary based on its volume (the larger the vessel, the longer the bake time.)This recipe pairs wonderfully with our Mexican Hot Chocolate Cookies used as dippers!

Share the Result