Salted Dulce de Leche Crème Brûlée: Caramel on Caramel Step-by-step instructions

Before you start

Before starting, measure all ingredients and have them at room temperature. Preheat the oven and set up a water bath by placing a roasting pan on the oven rack.

Have a fine-mesh strainer ready for straining the custard. Prepare six 6-ounce ramekins and a kettle of hot water for the water bath. The custards need to chill for at least 5 hours, so plan accordingly.

Instructions

Phase 1: Make and Bake the Custard

1. 1Warm the Cream and Dulce de Leche
   Preheat the oven to 320°F (160°C). In a medium saucepan, gently warm the heavy cream over medium heat until steaming, but not boiling. Remove from heat and whisk in the dulce de leche until fully melted and smooth. The mixture should be glossy and completely combined.
   Look for The cream is steaming and the dulce de leche has dissolved without any lumps.
   Tip Stir frequently to prevent the dulce de leche from sticking to the bottom of the pan.
2. 2Whisk the Egg Yolks and Salt
   In a large bowl, whisk the egg yolks and flaky sea salt together until slightly pale and thickened, about 1 minute. While whisking constantly, slowly pour the warm cream mixture into the yolks. This tempers the eggs so they don't scramble.
   Look for The mixture is smooth and pale yellow, with no streaks of yolk.
   Tip Pour the cream in a thin stream while whisking to ensure even tempering.
3. 3Strain the Custard
   Place a fine-mesh strainer over a large liquid measuring cup or bowl. Pour the custard through the strainer to remove any cooked egg bits or lumps. This ensures a silky texture.
   Look for The strained custard is smooth and free of any solids.
   Tip Use the back of a spoon to press any remaining custard through the strainer.
4. 4Fill the Ramekins
   Divide the custard evenly among six 6-ounce ramekins. Place the ramekins in a large roasting pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. This water bath ensures even, gentle cooking.
   Look for The ramekins are filled evenly, and the water bath is set.
   Tip Use a kettle to pour the hot water easily without splashing.
5. 5Bake the Custards
   Bake for 40 minutes, or until the custards are set around the edges but still slightly moist in the center. The internal temperature should reach 160°F (71°C) when checked with an instant-read thermometer. Remove from the water bath and let cool on a wire rack for 30 minutes.
   Look for The edges are set, and the center has a gentle wobble when shaken.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Start checking at 35 minutes; ovens vary.

The custard is a smooth, pale caramel color. After baking, the edges are set, and the center has a gentle wobble. The kitchen smells of warm caramel and cream. The custards must be fully chilled before the next phase.

Phase 2: Caramelize the Topping

6. 6Chill the Custards
   Cover each ramekin with plastic wrap and refrigerate for at least 5 hours, or up to 2 days. The custards must be fully chilled and firm before torching the sugar.
   Look for The custards are firm to the touch and completely cold.
   Tip Chilling overnight gives the best texture and flavor.
7. 7Top with Demerara Sugar
   Sprinkle about 1/2 tablespoon of demerara sugar evenly over each chilled custard. Tilt and tap the ramekin to spread the sugar in an even layer, then pour off any excess. The sugar layer should be thin and uniform.
   Look for The sugar covers the surface completely, with no bare spots.
   Tip A thin layer is key; too much sugar makes a thick, chewy crust.
8. 8Caramelize the Sugar
   Use a kitchen torch to caramelize the sugar, moving the flame in a circular motion until the sugar melts and turns deep amber. Sprinkle a pinch of Maldon salt over the caramelized crust while it's still warm.
   Look for The sugar is bubbling, golden, and smells caramelized.
   Tip Keep the torch moving to avoid burning.

The sugar is melted into a glossy, amber crust with a few darker spots. The salt is sprinkled on top, and the crust is hard and crackling.

The contrast between the brittle top and the creamy custard is ready to be enjoyed.

Phase 3: Serve and Savor

9. 9Let the Crust Set
   Allow the caramelized sugar to cool and harden for 2 to 3 minutes. The crust should be glass-like and crack when tapped with a spoon.
   Look for The crust is hard and glossy.
   Tip Do not refrigerate after torching; it will soften the crust.

The crust cracks with a satisfying sound when tapped with a spoon. The custard is silky and smooth, with a deep caramel flavor and a hint of salt. Each spoonful is a perfect balance of textures and tastes.

Common mistakes

A common mistake is overbaking, which causes the custard to curdle and become watery. Check the temperature early and remove from the oven as soon as it reaches 160°F (71°C).

Another issue is not straining the custard, which can leave lumps. Always strain to ensure silkiness. Also, be careful not to over-torch the sugar; it can burn and taste bitter.

How to tell it’s done

The custards are done when the edges are set and the center is slightly moist but not liquid. The internal temperature should read 160°F (71°C) on an instant-read thermometer.

They will continue to set as they cool. The sugar crust is done when it is deep amber and bubbling; it will harden as it cools.

• Egg dishes: 160°F (71°C) in the thickest part