Make a dessert so fancy you won’t believe how it’s cooked.
Amy Richardson shares a creamy dessert fusion.
3/4 cup sugar plus additional for the tops
3 eggs
1 14 oz can sweetened condensed milk
1 1/4 cups whipping cream
1/4 cup Dulce de Leche*
2 tsp Mexican vanilla
In a medium sized saucepan over medium low heat, heat sugar. When it starts to liquefy along the edges, turn heat to low and cook until it turns golden in color. Do not stir, swirl pan at the end to mix, Carefully pour a small amount of hot syrup evenly into 6 oz ramekins. Set aside.
In a medium sized bowl, lightly whisk eggs, add sweetened condensed milk and Dulce de Leche, whisking until just combined. In a small saucepan, bring cream to an almost boil. Slowly whisk the heated cream into to the egg mixture. Add the vanilla. Pour mixture evenly into the ramekins.
Place the ramekins in a large baking or roasting pan, place in oven. Carefully pour boiling water into the pan until it comes halfway up the sides of the ramekins. Bake for 35 to 40 minutes, or until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, evenly cover each custard with granulated sugar. Heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute to let the caramelized sugar harden.
Makes 5-6 servings
Find more of Amy’s recipes at greattastebuds.wordpress.com.
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