Dulce de Leche Creme Caramel Recipe
Remember in my Dulce deLeche Cupcake post I said that I have made another dessert with the leftover DDL.... this DDL Creme Caramel is what I tried...... I never liked Caramel custard when I was a kid
and mom tried her best to make me eat whenever she made it.....other than regular
caramel custard she made different versions like chocolate, coffee, orange
etc...... Even now also I don’t like it and I know you must be thinking is there
any person in the world who doesn’t like Caramel custard :D..... Somehow I cannot
stand the eggy smell and taste in the dessert....but when I saw this recipe I
thought of trying; this one was delicious with less egg taste and smell..... And it has my favorite DDL in it..... try this one if you like Caramel Custard
and even if you don’t like Caramel Custard then also do try it and you may start liking Caramel Custard like me :D......
I am going to India
tonight and won’t be able to visit your space or reply to your mails/queries or
comments on time.....But I will try my best to reply as and when time permits.... I
have scheduled some posts so that this space doesn’t go idle.....See you all
after 2 months and enjoy your summer break!
Dulce de Leche
Creme Caramel
Ingredients:
- 2/3 cup sugar
- 1/4 cup water
- 1 1/4 cups milk (pref. whole milk)
- 1/2 cup dulce de leche
- 1/4 tsp salt
- 2 large eggs
- 2 large egg yolks
- 1 tsp vanilla extract
- large saucepan or kettle of hot water
Preheat oven to 325F.
In a small saucepan combine sugar and water. Bring sugar to a boil and cook
over medium heat until sugar turns a deep amber color, about 7-10 minutes.
Divide into four 6-ounce ramekins, coating the bottom of each. Set ramekins
aside.
In a medium saucepan, combine milk, dulce de leche and salt. Cook over medium
heat, whisking occasionally, until the mixture is smooth and just comes to a
simmer.
While the milk comes to a simmer, lightly whisk the eggs and egg yolks in a
medium bowl. When the milk reaches a simmer, remove it from heat and temper the
eggs by very slowly streaming the milk into the eggs while whisking constantly.
Add the hot milk a few tablespoons at a time to ensure that you don’t curdle
the mixture. Whisk in vanilla extract, then strain mixture into a large
measuring cup or bowl with a pouring spout.
Arrange ramekins in a 9×13-inch baking dish. Divide custard mixture evenly into
the ramekins. Place baking dish in oven and pour hot water into it until the
water reaches approximately halfway up the sides of the ramekins.
Bake custards for 25-30 minutes, until just set. Remove from water bath and
cool to room temperature. Refrigerate for 4 hours, or overnight.
To serve, run a sharp knife around the sides of each ramekin and invert onto a
serving plate or bowl.