Desserts | Holidays

Dulce de Leche Crème Brûlée


  • 2 Cups of heavy cream or light cream
  • 3 Large egg yolks
  • Granulated sugar for caramelized crust


Time: 40 Minutes
Yield: 4 Servings
  • Heat oven to 325 degrees.
  • In a saucepan, heat cream with San Ignacio Dulce de Leche.
  • In a bowl, beat egg yolks. Incorporate the hot cream and San Ignacio Dulce de Leche mixture into the egg yolks.
  • Pour mixture into molds and place on a baking dish. Fill the dish halfway with boiling water.
  • Bake the molds in the oven for 30 minutes.
  • Remove, let it cool and sprinkle some granulated sugar, and torch or place under a double broiler to caramelize.
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