O Creme brulee is one of the most traditional French desserts: a classic vanilla cream with an incredible hard caramel shell, freshly burnt.
Is not it? Oh, there are also versions in Catalan cuisine: crema catalana or crema burnt. There are some differences, but the essence is practically the same. And if we put a plot-twist in the middle, like Milk cream? You liked it, right?
This is the second time I’ve made Crème here, because every time I prepare our excellent Swiss Buttercream I end up with egg yolks left over. Never throw ingredients in this life, especially eggs.
This time, it also had a questionable amount of dulce de leche. Then comes the question: why not?
The first time I ate this combination was at the Mocotó restaurant in São Paulo and it remained in my memory to try to make it at home.
Doce de Leite Crème Brûlée
Makes: 6 – 7 units (~100g/each)
- 150 mL skimmed milk
- 250 g fresh/pasteurized cream (has more than 35% fat | used: 45% fat)
- 325 g creamy/pasty dulce de leche
- 85 g egg yolk (~05 excited)
- 10 mL vanilla extract (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC. Heat around 1.5L of water, separate a mold that holds the ramekins/containers of your choice. I used aluminum molds with a capacity of ~100mL (8.5cm mouth x 6cm bottom x 3cm height). Reserve.
- In a pan, heat the milk until the first boiling bubbles begin to appear, approximately ~3-5 minutes.
- Remove from heat and add the cream, mix well.
- Then add the dulce de leche and mix well to dissolve completely.
- Add the egg yolks and mix, just enough to incorporate. If you stir too much it will produce foam.
- Lastly, the vanilla. I do not recommend using the essence in this preparation.
- Distribute the mixture among the ramekins/containers, and place them in the separate pan. The water for the double boiler should be boiling.
- Place the pan on the oven rack, then carefully add the boiling water into the pan, being careful not to fall into the ramekins or burn yourself. The height of the water should be around halfway up the ramekin, but it may vary depending on its size.
- Bake in a bain-marie for 40-45 minutes. Testing with the tip of a knife, it will be creamy, but not liquid. The cream should be slightly soft, as it cools it will gain consistency.
- Remove from the oven and let cool. Cover with plastic wrap and refrigerate for 6-8 hours, ideal for using the next day.
- For the brûlée: remove the ramekin from the refrigerator, dry the surface of the cream and the inner sides of the ramekin with a paper napkin gently to remove any moisture. Sprinkle the sugar over, making a layer. Remove the excess, as the cream will be firm it is possible to invert it (it should be!), make a second thin layer of sugar. Then, use a blowtorch to burn the sugar at the top, distributing the heat of the flame evenly and be careful, it is very hot. This step must be done moments before serving, if you leave it ready, the sugar absorbs moisture and does not burn properly.
- Adapted: Mocotó Restaurant.
- Skimmed milk: Due to the amount of cream, I didn’t think it was necessary for the milk to be whole.
