Dulce de Leche Creme Brûlée


For the cream

– 250 g Classic Dulce de Leche Márdel
– 1 egg
– 5 yolks
– 500 g de whipping cream
– 1/2 vanilla pod

For the gelatine

– 100 g Raspberry pulp
– 50 g water
– 1 leaf gelatine



For the Creme Brûlée, heat the whipping cream with vanilla and let it infuse. Then, strain the whipping cream. In another bowl, mix Classic Dulce de Leche with eggs, yolks and add the whipping cream.

Pour the mixture in a pan and put in the oven to 140ºC water bath during 25 minutes.

Let it cool in the fridge before serving. For the gelatine, heat water unit warm and add the hydrated leaf. Add it to the raspberry pulp and mix.

For the plating, add the raspberry gelatine to the Creme Brûlée and let it cool.