Recipes
Dulce de leche crème brûlée
Crack through the crisp, golden-brown topping to reveal the creamy caramel custard below
Crack through the crisp, golden-brown topping to reveal the creamy caramel custard below
Cook: 1 Hour
Serves: 8
Price: 53p per serving
Nutritional Information
Each 120g serving contains
Energy
1019kj
244kcal
1019kj
244kcal
12%
Fat
13.0g
13.0g
Med
19%
19%
Saturates
6.7g
6.7g
Med
34%
34%
Sugars
22.4g
22.4g
High
25%
25%
Salt
0.23g
0.23g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
849kj/203kcal
Typical energy values per 100g:
849kj/203kcal
Ingredients
150g Bonne Maman Salted Caramel
6 egg yolks
2tsp vanilla bean paste
2tbsp cornflour
300ml single cream
300ml semi-skimmed milk
5tbsp golden caster sugar
Summer berries, to serve
Method
1
Heat the oven to 140C/ 120C Fan/Gas 1.
2
Take 8 x 9cm round ramekin dishes; put 1tsp of the caramel in the base of each. Arrange on a deep baking tray, spaced evenly.
3
In a jug, whisk together the remaining caramel, the egg yolks, vanilla paste and cornflour.
4
In a pan, warm the cream and milk on medium until it starts to boil. Add the egg mixture, whisking continuously; take care not to incorporate too much air.
5
Divide the custard between the ramekins. Put the tray in the middle of the oven. Pour boiling water into the tray to halfway up the sides of the ramekins; don’t let any splash into the custard.
6
Bake for 55 mins to 1 hr, until just set. Allow to cool, then chill the ramekins in the fridge for at least 2 hrs or overnight.
7
Heat the grill to high. Sprinkle each ramekin with a thin layer of the caster sugar, then caramelise under the grill. Allow to cool, then serve within 1 hr with the summer berries on the side.