This luscious dessert features a delicate caramel custard infused with the rich flavor of dulce de leche. Perfect for a special treat, it is sure to leave a lasting impression on your taste buds.
Make the caramel: Combine sugar and water in a saucepan.
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Heat on medium flame, swirling the pot occasionally, until sugar melts and turns orange to amber color. Immediately divide the caramel evenly among the ramekins.
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Preheat the oven to 325°F.
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Make the custard: Combine heavy cream, dulce de leche and salt in a saucepan.
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Stir until the mixture is smooth and starts to barely simmer, registering 160°F on an instant-read thermometer.
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In the meantime, whisk eggs and egg yolks in a separate bowl.
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To temper the eggs, slowly add one ladleful of the hot cream mixture into the eggs while whisking constantly.
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Now, whisk the tempered egg mixture back into the saucepan with the cream mixture.
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Line a roasting pan with a kitchen towel.
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Bring a large pot of water to boil.
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Pour the custard into the caramel-lined ramekins.
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Place the ramekins in the roasting pan and pour the hot water until it reaches halfway up the sides of the ramekins.
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Bake for 25-30 minutes or until the custard is just set. Remove from the oven and let cool completely.
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Refrigerate for at least 4 hours or overnight.
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To serve, run a sharp knife around the edge of the ramekin, invert it over a serving plate, and enjoy immediately.