Description
A playful twist on the classic crème brûlée: a buttery pie shell layered with caramel, filled with a rich custard, and finished with a glassy, torched sugar top. Easy to make, elegant to serve.
Ingredients
Scale
- 1 (9-inch) pre-baked pie crust, cooled
- 1 cup dulce de leche (store-bought or homemade)
- 3 tbsp cornstarch
- 1 ₂/₃ cups heavy cream
- 14 oz sweetened condensed milk
- 3 large egg yolks
- 3 tbsp unsalted butter
- 1 tbsp pure vanilla extract
- 1/3 cup granulated sugar (for caramelizing)
Instructions
- Spoon the dulce de leche into the bottom of the prepared crust and spread it into an even layer. Set the crust aside while you make the custard.
- In a heavy saucepan, whisk the cornstarch into the heavy cream until no lumps remain.
- Add the sweetened condensed milk and the egg yolks to the cream mixture, whisking until smooth and uniform.
- Place the pan over medium heat. Stir constantly as the mixture warms — it will begin to thicken and bubble. Keep stirring until it reaches a thick custard consistency that coats the back of a spoon.
- Remove the pan from the heat. Stir in the butter and vanilla until the butter melts and the custard becomes glossy.
- Pour the hot custard over the dulce de leche in the pie shell, smoothing the surface. Cover and refrigerate overnight so the filling firms up and slices cleanly. Chilling overnight gives the best texture.
- Just before serving, protect the pie crust edges (pie shield or foil). Sprinkle the granulated sugar evenly across the chilled custard.
- Caramelize the sugar with a kitchen torch until it melts and forms a deep amber, glassy crust. If you don’t have a torch, place the pie under a hot broiler — watch closely and brown in short bursts.
- Let the sugar top cool and harden for a minute, then slice and serve. You can also cut individual slices first and brûlée each wedge for precise edges.
Notes
- Quick Tips
- Use a heavy-bottom pan to prevent scorching while cooking the custard.
- Whisk constantly during cooking to avoid lumps and scrambled yolks.
- Chill well — the pie slices neater and the textures marry better after a long rest.
- Torch carefully; keep the flame moving so the sugar caramelizes evenly and doesn’t burn.
- Variations & Storage
- Stir a pinch of sea salt into the dulce de leche for salted-caramel vibes.
- Add 1–2 tsp espresso powder to the custard for a coffee note.
- Refrigerate leftovers up to 3 days. Do not brulee until just before serving — the shell softens in the fridge.
Nutrition
- Calories: 552kcal
- Sugar: 36g
- Sodium: 188mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 169mg