Dulce de Leche Crème Brûlée

Ingredients

• 240ml heavy whipping cream
• 360ml whole milk
• 1 can dulce de leche (13oz)
• 6 egg yolks
• 1 tsp vanilla extract
• ¼ tsp almond extract
• ¼ tsp sea salt (optional)
• 30g granulated sugar

Directions

1. Preheat oven to 150°C.
2. Place all ingredients except the sugar into the Vitamix container in the order listed and secure the lid.
3. Run the Hot Soup Program, or start on the lowest speed and quickly increase to the highest speed. Blend for 5 minutes 45 seconds.
4. Check the custard temperature. It must reach 76–85°C. If not hot enough, blend for 1 more minute.
5. Pour into 120ml (4oz) ramekins, filling almost to the top. Skim off air bubbles if needed.
6. Place ramekins into a deep baking tray and pour hot water around them until it reaches halfway up the ramekins.
7. Bake for 35–40 minutes, or until only the centre jiggles when tapped.
8. Cool in the water bath for 30 minutes, then on a rack for 30 minutes. Refrigerate for at least 4 hours or overnight to set.
9. To serve: sprinkle 1 tsp sugar on each custard and torch until caramelised and crisp. Garnish with fresh fruit.

Recipe Notes

• Baking time varies depending on ramekin size: larger dishes require longer.
• Crème brûlée is all about contrast - a glassy caramel top over a silky custard.