Dulce de Leche Crème Brûlée

Crème Brûlée is a traditional French dessert, but now with a twist! The amazing caramel notes from the Dulce de Leche.

Dulce de Leche Crème Brûlée view from the top

There are also versions in Catalan cuisine: Catalan crema or burnt crema. They have some differences, but the essence is pretty much the same.

I make Crème Brûlée quite often because ut’s a great option to use all the egg yolks when making Swiss Buttercream.

This time I also had a questionable amount of dulce de leche. Then comes that question: why not?

Pin Image: Dulce de Leche Crème Brûlée view from top

Dulce de Leche Crème Brûlée

Prep: 20 mins
Cook: 40 mins
Rest: 6 hrs
Total: 7 hrs
Servings: 6 – 7 units
Author: Vitor Hugo


  • 150 mL skimmed milk
  • 250 g heavy cream
  • 325 g dulce de leche (creamy)
  • 85 g egg yolks (about 5 egg yolks)
  • 10 mL vanilla extract (optional)
  • granulated sugar (to burn)
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.


  • Preheat oven to 350F/180°C. Boil about 1,5L water, place four ramekins (volume about 2/3 cup / 150 mL) in a baking dish.
  • Heat milk in a medium saucepan over low heat, just to warm it and little bubbles appear about 3-5 minutes.
  • Remove from heat, add cream, dulce de leche and mix well to dissolve.
  • Add egg yolks and vanilla mixing just to combine. If you mix too much will foam it.
  • Divide mixture between ramekins. The boiling water should be ready.
  • Place the baking dish with the ramekins inside the oven, then pour boiling water inside the baking dish carefully, it should come halfway up the side of the ramekins.
  • Bake for 40-45 minutes at 350F/180°C (normal oven, no fan assisted) or until the custard is set but there is still a slightly jiggle when gently shake the ramekin. You can test using a small knife: poke the tip the knife inside the custard, it should be creamy but no liquid.
  • Remove from the oven and let it cool. Cover the ramekin with plastic wrap (no touching the custard) and refrigerate for 6-8 hours. Ideally: overnight.
  • The custard should be very firm at this point. If the custard surface is wet, pat dry with a paper towel gently and the sides.
  • Sprinkle sugar over the surface of the creme brûlée remove the excess, then sprinkle again.
  • Use a blow torch to melt and caramelise the sugar. Let it rest for 1 minute and enjoy!


  • Burn: Brûlée: it should be made minutes before serving, the caramel will dissolve if let it rest too much.

Oh, Hi! I'm Vitor Hugo!

Food Scientist and cook who mixed together two passions Science and Food: the best combination. Kind different, right? Read More…

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