Salted Dulce de Leche Crème Brûlée: Caramel on Caramel Tips, FAQ & printable recipe

Tips for success

For the best texture, chill the custards for at least 5 hours, but overnight is even better. This allows the custard to fully set and the flavors to meld.

When torching the sugar, keep the flame moving in a circular motion to avoid burning. If you don't have a torch, you can use the broiler, but watch it closely.

The salt on top is not just for decoration; it elevates the caramel flavor. Use a flaky sea salt like Maldon or fleur de sel for the best texture and taste.

If you prefer a less sweet dessert, reduce the dulce de leche slightly, but the balance is already perfect.

Variations

• Classic Vanilla Crème Brûlée: Omit the dulce de leche and add 1 vanilla bean or 2 teaspoons of vanilla extract to the cream. Increase the sugar to 1/3 cup (65 g) and proceed as directed.
• Chocolate Crème Brûlée: Melt 4 oz (115 g) of bittersweet chocolate into the warm cream before adding the dulce de leche. Reduce the dulce de leche to 200 g for a balanced flavor.
• Coffee Crème Brûlée: Add 2 tablespoons of finely ground espresso beans to the warm cream and let steep for 10 minutes before straining. Proceed with the recipe, omitting the salt in the custard.
• Citrus Crème Brûlée: Add the zest of 1 orange or lemon to the warm cream and let steep for 10 minutes before straining. The citrus brightens the caramel flavor.

Storage and make-ahead

Fridge

Keep baked custards in the refrigerator for up to 2 days, covered. Add the sugar crust only when ready to serve.

Freezer

Not recommended for freezing; the custard may become watery and lose its texture.

Reheat

Do not reheat; serve cold with a freshly torched crust.

Once the custards are baked and chilled, they can be stored in the refrigerator for up to 2 days, covered with plastic wrap.

Do not add the sugar crust until just before serving. After torching, the crust will soften if stored, so it's best to enjoy immediately.

The custards can be baked and chilled up to 2 days in advance. Keep them covered in the fridge and add the sugar crust just before serving. This makes them perfect for dinner parties or special occasions.

Serving ideas

Serve the crème brûlée as soon as the sugar crust is set, so the contrast between the crisp top and the cold custard is at its best.

Place each ramekin on a small plate and, if desired, add a few fresh berries or a sprig of mint for color.

This dessert is rich, so small portions are ideal. It pairs beautifully with strong coffee or a dessert wine. The crackling sound of the crust is part of the experience, so encourage guests to crack it themselves.

Frequently asked questions

Recipe card

Salted Dulce de Leche Crème Brûlée: Caramel on Caramel

Prep 15 minCook 45 minRest 5 hTotal 6 hServes 6

Ingredients

• 250 g dulce de leche
• 400 ml heavy cream
• 5 large egg yolks
• 1/2 tsp flaky sea salt
• 3 tbsp demerara sugar
• 1/4 tsp Maldon salt, for topping

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

Contains: eggs, milk

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

34 g

Fat

29 g

Automatic estimate from the ingredient list, not laboratory-verified.