Dulce de Leche Creme Caramel

By Texaschef11

Ingredients

• 2/3 cup sugar
• 1/4 cup water
• 1 1/4 cups milk (pref. whole milk)
• 1/2 cup dulce de leche
• 1/4 tsp salt
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• large saucepan or kettle of hot water

Preparation

Step 1

Preheat oven to 325F.
In a small saucepan combine sugar and water. Bring sugar to a boil and cook over medium heat until sugar turns a deep amber color, about 7-10 minutes. Divide into four 6-ounce ramekins, coating the bottom of each. Set ramekins aside.
In a medium saucepan, combine milk, dulce de leche and salt. Cook over medium heat, whisking occasionally, until the mixture is smooth and just comes to a simmer.
While the milk comes to a simmer, lightly whisk the eggs and egg yolks in a medium bowl. When the milk reaches a simmer, remove it from heat and temper the eggs by very slowly streaming the milk into the eggs while whisking constantly. Add the hot milk a few tablespoons at a time to ensure that you don’t curdle the mixture. Whisk in vanilla extract, then strain mixture into a large measuring cup or bowl with a pouring spout.
Arrange ramekins in a 9×13-inch baking dish. Divide custard mixture evenly into the ramekins. Place baking dish in oven and pour hot water into it until the water reaches approximately halfway up the sides of the ramekins.
Bake custards for 25-30 minutes, until just set. Remove from water bath and cool to room temperature. Refrigerate for 4 hours, or overnight.
To serve, run a sharp knife around the sides of each ramekin and invert onto a serving plate or bowl.

Serves 4.