Dulce de Leche Crème Brûlee with Burnt Orange Sugar

The rich and silky Dulce de Leche Crème Brûlee is a delicious custard with caramelized flavor notes and features a spicy, citrus-flavored topping that is sure to please!

Dulce de Leche Crème Brûlee with Burnt Orange Sugar
  • Prep Time
  • Cooking Time
  • Skill Level
    Challenging
  • Makes
    6
    servings

Ingredients

  • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 1/4 cup granulated sugar
  • 1 teaspoon thawed orange juice concentrate
  • 2 pinches ground cayenne pepper

Instructions

PREHEAT oven to 325º F. Place six 6-ounce ramekins or custard cups in 13 x 9-inch baking pan.

PLACE evaporated milk, brown sugar and granulated sugar in medium saucepan. Cook over medium heat, stirring occasionally, for 4 to 5 minutes or until sugars are dissolved. Beat eggs and egg yolks in medium bowl; gradually whisk milk mixture into eggs. Stir in vanilla extract. Pour mixture through a fine sieve into ramekins. Fill baking pan with hot water to 1-inch depth. Loosely cover pan with foil.

BAKE for 65 to 70 minutes or until gently set in the center. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.

PREHEAT broiler. Combine granulated sugar, concentrate and cayenne pepper in small bowl. Sprinkle each crème brûlee with heaping teaspoon of mixture. Broil for 1 to 3 minutes or until mixture has melted and caramelized (turned brown). Refrigerate for 30 minutes or until topping hardens.

Nutritional Information

% Daily Value *

  • Total Fat 11g 16%
  • Saturated Fat 7g 34%
  • Cholesterol 175mg 59%
  • Sodium 150mg 6%
  • Carbohydrates 64g 21%
  • Dietary Fiber 0g 0%
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 35%
  • Iron 6%
  • Sugars 63g
  • Protein 11g

* Percentage Daily Values are based on a 2000 calorie diet.

Delicious News

NEW
DELIGHTFULLS®
FILLED BAKING MORSELS
NEW
FROZEN COOKIE DOUGH
share a recipe from your own kitchen