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Dulce de Leche Creme Caramel Dessert
This rather indulgent dessert features custard, caramel and dulce de leche. It is a taste sensation and easy to make. You need to start this the day before you want to serve it.
Servings Prep Time
8people 20minutes
Cook Time Passive Time
2 1/2hours 12hours
Servings Prep Time
8people 20minutes
Cook Time Passive Time
2 1/2hours 12hours
Dulce de Leche
  1. To make the dulce de leche, place a can of sweetened condensed milk (label removed) on its side, in a large pot. Cover with room temperature water. Bring to the boil and then simmer for 2 hours (lighter color) to 3 hours (darker). Make sure the water level is always above the level of the can. Top up with boiling water, if necessary. Remove with tongs, allow to cool, transfer to a heatproof container and store in the refrigerator.
  2. For making the caramel, place the sugar and water in a small saucepan over low heat. Stir and use a wet pastry brush to prevent crystals forming on the side of the saucepan. Once the sugar dissolves increase the heat to medium and bring to the boil. Boil, without stirring, for 4 to 5 minutes until the caramel is golden brown.
  3. Turn off the heat. Pour into a round 8 inch (20cm) cake pan. Swirl the caramel around until the base is well coated.
  4. Pre-heat oven to 390 F (200 C).
  5. To make the custard, place the milk, vanilla seeds and pod and the remaining caster sugar into a saucepan and over moderate heat, bring to a boil. Immediately take off the heat and allow to cool for 5 minutes.
  6. Meanwhile, place the whole eggs and egg yolks in a large bowl. Whisk to combine well. Gradually add the warm milk mixture to the egg mixture, whisking as you go. Return the combined mixture to the pan used for the milk and whisk continuously for 5 minutes over a medium/low heat.
  7. Carefully pour the mixture through a fine sieve into the cake pan containing the caramel. Cover the cake pan with foil and place in a roasting pan. Add boiling water to the roasting pan so that the water level is halfway up the cake pan. Place the roasting pan in the oven, reduce the temperature to 320 F (160 C) and cook for 60 -70 minutes or until just set. Slightly wobbly is ok.
  8. Carefully remove the pan from the roasting dish and allow to completely cool. Cover with plastic wrap and refrigerate overnight or for a minimum of 6 hours.
  9. To serve, run a thin, sharp knife around the inside of the pan. Invert onto a serving plate.
  10. Slice and serve with dulce de leche. I prefer to gently heat the dulce de leche, as it pours easier. Place your heatproof container holding the dulce de leche in a small saucepan and gently heat.
Recipe Notes

My “cooking time” for the dulce de leche was 2 1/2 hours.

I prefer to gently warm the dulce de leche.  It is easier to spread.

Dulce de Leche Creme Caramel Dessert Creme caramel with dulce de leche 2