Salted Dulce de Leche Crème Brûlée: Caramel on Caramel

This salted dulce de leche crème brûlée is the ultimate caramel lover's dessert. A silky, rich custard made with dulce de leche is topped with a crackling layer of caramelized demerara sugar and a pinch of flaky salt.

The contrast of the brittle crust and the velvety custard is pure magic. It's surprisingly simple to make with just a few ingredients, and it's perfect for entertaining because you can prepare it ahead.

Crème brûlée is a classic French dessert known for its creamy custard and caramelized sugar top. This version takes it to the next level by incorporating dulce de leche, the beloved Latin American caramel.

The result is a deeper, more complex caramel flavor that pairs beautifully with the salty crust.

The method remains the same: a gentle water bath bakes the custard to silky perfection, and a torch caramelizes the sugar just before serving. With minimal effort and maximum flavor, this dessert is a showstopper that will become a favorite.

Ingredients

Why this recipe works

The water bath is essential for gentle, even heat distribution. It prevents the custard from curdling or becoming rubbery, ensuring a smooth, creamy texture. The slow baking allows the proteins in the eggs to set softly, creating that luxurious mouthfeel.

Using dulce de leche instead of plain sugar adds a rich, caramelized flavor that is deeper and more complex than regular caramel. The flaky salt on top cuts through the sweetness and enhances the caramel notes, making each spoonful perfectly balanced.

Notes and substitutions

Dulce de leche is available in most supermarkets, often near the condensed milk. You can also use homemade if you have it. The quality of the dulce de leche greatly affects the final flavor, so choose one that is thick and spreadable.

Heavy cream is essential for the custard's richness. You can substitute half-and-half for a lighter version, but the texture will be less velvety.

Demerara sugar has large crystals that caramelize beautifully; turbinado or raw cane sugar are good alternatives.

• dulce de leche: Store-bought dulce de leche works well; or use homemade if you have it.
• heavy cream: Half-and-half will make a lighter custard, but the texture will be less rich.
• demerara sugar: Turbinado or raw cane sugar can replace demerara for the crust.
• Maldon salt: Any flaky sea salt, such as fleur de sel, can be used.

Equipment

• 6 (6-ounce) ramekins
• Large roasting pan
• Whisk
• Fine-mesh strainer
• Kitchen torch
• Electric kettle or saucepan