Stonewall Kitchen's Dulce de Leche Creme Brulee

Ingredients:

• 7 egg yolks

• 1/4 cup sugar

• 3 cups heavy cream

• 1/2 cup sugar

• 1 vanilla bean, split and scraped

• 6 Tablespoons Stonewall Kitchen Dulce De Leche Sauce

Directions: 

Preheat oven to 350 degrees F. Mix egg yolks and 1/4 cup sugar together in mixing bowl. In saucepan, combine heavy cream, 1/2 cup sugar and vanilla bean; dissolve on medium-low heat. Continue heating until steaming.

Slowly add to yolk mixture. Whisk Dulce de Leche Sauce gently together with the mixture.

Pour custard through a strainer. Pour into 8 (4-ounce) ramekins and bake in hot water bath for 35-40 minutes, or until set.

Tools We Used:

Stonewall Kitchen's Dulce de Leche Sauce:

People from the Caribbean and South America enjoy sweet, smooth, Dulce De Leche in the morning, at noon and at night. This delectable Dulce De Leche Dessert Sauce is also a delight any time of day.

Nielsen Massey Vanilla Beans:

Hand-selected for their premium quality, Gourmet Vanilla Beans are moist, flavorful and aromatic. The rich, classic vanilla flavor is found in both the bean and the seeds.

HIC Kitchen 6 Oz Ceramic Ramekin: 

The HIC Souffle Ramekin for baking and serving appetizers, casseroles, entrees, desserts in single-serving recipes. Made from fine-quality porcelain; microwave safe for easy reheating and serving

Parma Plus 2.9 Quart Saucepan with Lid:

Made in Italy, Ballarini Parma infuses the rich tradition of Italian cuisine into easy-to-use pans for everyday cooking. Appealing to the eye, this ultra durable coating has a heart of stone - it is fork-proof, metal-safe and extremely scratch-resistant, increasing the lifespan of your pan. The easy-to-clean surface ensures that no time is wasted on washing and more time can be spent on cooking.

Dreamfarm Flisk:

Flisk is a balloon whisk that twists to create three whisks from one. A half turn of the Flisk's ergonomic handle twists the 10 large, high-vibration wires into 3 distinct forms a large balloon whisk for whipping, a sauce whisk for shallow liquids and gravy, and a flat whisk for deglazing.