Name: Dulce de Leche Pots de Crème
Prep time: PTM
Cook time: PTM
Ingredients: ; 1 ¾ cup Heavy whipping cream; ½ cup Whole milk; ¼ teaspoon Salt; 1 teaspoon Vanilla extract; ¾ cup Florida Crystals® Regenerative Organic Raw Cane Sugar; 6 Large Egg yolks; ½ of a can (13.4 ounce can) Dulce de Leche; ; ; ½ can (Remaining half of 13.2 ounce can) Dulce de Leche; ¾ cup Heavy whipping cream; ¼ cup Florida Crystals® Regenerative Organic Powdered Sugar; ¼ cup Crumbled cookies of choice; 

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Ingredients

For the custard

1 ¾ cup Heavy whipping cream
½ cup Whole milk
¼ teaspoon Salt
1 teaspoon Vanilla extract
¾ cup Florida Crystals® Regenerative Organic Raw Cane Sugar
6 Large Egg yolks
½ of a can (13.4 ounce can) Dulce de Leche

For the topping

½ can (Remaining half of 13.2 ounce can) Dulce de Leche
¾ cup Heavy whipping cream
¼ cup Florida Crystals® Regenerative Organic Powdered Sugar
¼ cup Crumbled cookies of choice

Instructions

Step 1

Preheat oven to 325°F and place four ramekins (that are 4 inches in diameter) in a large baking pan. Set prepared pan aside. In a large saucepan or kettle, heat up water to a simmer and set aside to use as a hot water bath. Heat up enough water to pour into baking dish and come up halfway up the ramekins.

Step 2

Add heavy cream, milk, salt, and vanilla extract to a medium saucepan. Heat over medium heat just until the mixture comes to a simmer.

Step 3

In a large mixing bowl, combine egg yolks and sugar and using a wire whisk, whisk to combine. While whisking, slowly add approximately 1/3 of the hot cream mixture to temper the egg yolks. Add the last two additions of the cream mixture slowly to the egg yolks and whisk well between each addition. On stovetop, warm dulce de leche, just so the filling thins out a little. This will ensure it incorporates into the cream/egg mixture easily. Whisk in the warmed dulce de leche into the cream mixture. Once combined, strain mixture through a fine mesh sieve into a large measuring cup or bowl.

Step 4

Place baking pan on the middle rack of preheated oven. Evenly pour custard filling into each ramekin, filling up to the inside edge. Once all of the ramekins are filled, carefully pour the hot water around the ramekins until water is halfway up the sides. Carefully push the rack back in the oven and bake the custards for approximately 55 minutes. The custards have finished baking when the sides are set, and the center is still jiggly.
When baked, carefully remove pan from the oven and set onto a cooling rack. Once at room temperature, place the custards into the refrigerator. Cover with a piece of parchment or leave uncovered if desired. Chill custards for four hours to set.

Step 5

To finish decorating pots de crème, remove from the refrigerator and place ramekins on a sheet pan or serving plate.
On stovetop, heaat the remaining dulce de leche until it can be spread easily. Divide remaining warmed dulce de leche between the custards and spread out with the back of a spoon or small offset spatula. Once the custards have been topped, set aside.
In a large mixing bowl of a stand mixer, add heavy cream. With the whisk attachment, whisk on medium speed until frothy. Add the powdered sugar. Whip until soft peaks have formed.
To top with the whipped cream, take a spoon and dip in hot water. Tap the spoon on a towel to remove excess water. Grasp the spoon near the bowl and hold the spoon with the rounded side angled down. Move the spoon across the whipped cream from one side of the bowl to the other and so the cream will roll over on itself. This creates the quenelle shape. Evenly top each finished pots de crème with the crumbled cookies.

Additional Tips

Filling the ramekins in the oven with the oven rack pulled out slightly ensures that the ramekins will not spill out or you will not get scalded from the hot water.
Smaller ramekins may be used. The recipe will make six 6-ounce ramekins. Or if desired, the recipe can be divided in half to make only two 8-ounce ramekins. If dividing the recipe in half, store the remaining dulce de leche in a glass storage container in the refrigerator.
Any cookie may be used as a topping; a buttery crisp cookie works well.

Servings
Prep Time
Cook Time

Preheat oven to 325°F and place four ramekins (that are 4 inches in diameter) in a large baking pan. Set prepared pan aside. In a large saucepan or kettle, heat up water to a simmer and set aside to use as a hot water bath. Heat up enough water to pour into baking dish and come up halfway up the ramekins.
Add heavy cream, milk, salt, and vanilla extract to a medium saucepan. Heat over medium heat just until the mixture comes to a simmer.
In a large mixing bowl, combine egg yolks and sugar and using a wire whisk, whisk to combine. While whisking, slowly add approximately 1/3 of the hot cream mixture to temper the egg yolks. Add the last two additions of the cream mixture slowly to the egg yolks and whisk well between each addition. On stovetop, warm dulce de leche, just so the filling thins out a little. This will ensure it incorporates into the cream/egg mixture easily. Whisk in the warmed dulce de leche into the cream mixture. Once combined, strain mixture through a fine mesh sieve into a large measuring cup or bowl.
Place baking pan on the middle rack of preheated oven. Evenly pour custard filling into each ramekin, filling up to the inside edge. Once all of the ramekins are filled, carefully pour the hot water around the ramekins until water is halfway up the sides. Carefully push the rack back in the oven and bake the custards for approximately 55 minutes. The custards have finished baking when the sides are set, and the center is still jiggly.
When baked, carefully remove pan from the oven and set onto a cooling rack. Once at room temperature, place the custards into the refrigerator. Cover with a piece of parchment or leave uncovered if desired. Chill custards for four hours to set.
To finish decorating pots de crème, remove from the refrigerator and place ramekins on a sheet pan or serving plate.
On stovetop, heaat the remaining dulce de leche until it can be spread easily. Divide remaining warmed dulce de leche between the custards and spread out with the back of a spoon or small offset spatula. Once the custards have been topped, set aside.
In a large mixing bowl of a stand mixer, add heavy cream. With the whisk attachment, whisk on medium speed until frothy. Add the powdered sugar. Whip until soft peaks have formed.
To top with the whipped cream, take a spoon and dip in hot water. Tap the spoon on a towel to remove excess water. Grasp the spoon near the bowl and hold the spoon with the rounded side angled down. Move the spoon across the whipped cream from one side of the bowl to the other and so the cream will roll over on itself. This creates the quenelle shape. Evenly top each finished pots de crème with the crumbled cookies.