What You’ll Need:
- 2lt double cream
- 500ml whole milk
- 2 tbsp dulce de leche
- 800g pasteurized egg yolk
- 400g caster sugar
What To Do:
- Begin by heating up the cream, milk and Dulce de leche together in a pan until it reaches boiling point.
- In the meantime, mix the egg yolks and sugar together in a bowl to form a pale fluffy paste. Gently add the Dulce de leche mixture and continually mix. Be careful not to cook the eggs, mix just until it thickens. Strain through a fine sieve into a large jug, and then use this to fill the ramekins to about two-thirds full.
- Cook at 180c for 30 minutes on steam mode; if you don’t have a steam option then place the ramekins into a large roasting tray and pour in enough hot water to come halfway up the side of the dishes and cook for the same amount of time (this is called a bain-marie).
- Before serving make sure it has cooled throughout. Coat the top with Demerara sugar and gently burn under the grill until the sugar darkens. Serve with a scoop of ice cream.