Family-style dulce de leche crème brûlée has entered the group chat. Without the need for ramekins this dessert is ready to party.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Was anyone else lost with their extra time yesterday without any soccer to watch? I’d like to say I don’t know what I will do with all my extra time once it’s all over in 10 days but I definitely have no problem filling my time, mostly because my to-do list is always growing faster than I can check things off.

Speaking of giving myself too many things to do lets make dessert! A thing I have been trying to eat less of (as in less than once a day) so when I do make something it’s usually for a crowd event. The most recent of which was when our neighbors had us over for carnitas and margaritas on the 4th of July and requested I bring dessert. So in honor of what is now two of the remaining eight teams, Argentina and France, I created yet another World Cup inspired recipe – dulce de leche crème brûlée!

The origins of both dulce de leche and crème brûlée are disputed. Argentina and Uruguay both claim dulce de leche but historians believe it traveled from the Indonesia with Spanish colonists. Meanwhile crème brûlée is fought over between France, Spain, and England but it is most often associated with France as they hold the earliest known printed recipe. But did you know that traditionally the caramelized sugar was achieved by using a hot iron?? That’s freaking cool but I understand how the average person is not going to want to mess around with a hot brand and now most use a kitchen torch or broiler.

Now that our history less is over, back to this dulce de leche crème brûlée. Instead of being served in individual ramekins, because while I have 8 of those hidden in a kitchen drawer I don’t expect everyone else to, I served this family-style to better feed a crowd. I assume most people have a rimmed baking sheet and a baking dish that fits inside of it to make the water bath in which it bakes.

FAMILY-STYLE DULCE DE LECHE CRÈME BRÛLÉE

Print

Yield: 8 Servings Prep Time: 6 hours 15 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 egg yolks, room temperature
• 1 tsp vanilla paste
• 1 tsp good vanilla extract
• 3 cups heavy cream, room temperature
• 1 cup dulce de leche
• 1/2 cup sugar, divided
• 1/8 tsp salt

Directions

1. Preheat oven to 300F and line the bottom of a rimmed baking sheet with a damp kitchen cloth; set aside.
2. In a medium bowl, beat egg yolks and vanillas until smooth; set aside.
3. Bring a large pot of water to boil. While water is boiling, combine cream, dulce de leche, 1/4 cup sugar, and salt in saucepan over medium heat. Stir frequently until steam rises, about 4-5 minutes.
4. Slowly drizzle hot cream into yolk mixture, a little at a time, whisking constantly, until all the cream is incorporated. Pour mixture into an X baking pan.
5. Place baking pan on towel in baking sheet and move to the oven with the door ajar. Pour boiling water into the outer baking sheet until almost full. Cover whole pan loosely with foil.
6. Bake 40-45 minutes, until center is barely set and instant read thermometer placed in the center reads 170-175F. Allow to cool slightly before chilling in refrigerator 4-6 hours or overnight.
7. Before serving, sprinkle 1/4 sugar over the custard. Use a kitchen torch* (or broiler placed 3 inches away) to brown top, 2-3 minutes.

Source: Adapted from my Crème Brûlée and Family-Style Crème Brûlée from Smitten Kitchen Keepers by Deb Perelman.

Sweet meets salty in this salted caramel ice cream pie. No-churn salted caramel is set in a no-bake pretzel crust. Go ahead and top it off with some caramel sauce!

The kick off of Ice Cream Week just so happens to land on National Ice Cream Pie Day and obviously I took the opportunity to make an ice cream pie. A salted caramel ice cream pie complete with a pretzel crust.

I know that dulce de leche technically is not caramel but it does have a caramelized flavor. I have recently become obsessed with no-churn ice cream and since it is made with sweetened condensed milk I decided that dulce de leche was the perfect choice for making a caramel-like no-churn ice cream. After all, you can make dulce de leche by cooking sweetened condensed milk while it’s still in the can. And this ice cream pie tasted pretty darn good to me!

Make sure you swing by for a scoop from each of today’s Ice Cream Week Participants:

• Pink Lemonade Ice Cream Pie by Cravings of a Lunatic
• Chocolate Peanut Butter Caramel Ice Cream Pie by The Girl in the Little Red Kitchen
• Peppermint Fleck Ice Cream by Scoop Adventures
• Raspberry Lemonade Ice Cream Pie by The Redhead Baker
• Coffee Ice Cream by Cookistry
• Salted Caramel Ice Cream by Life Tastes Good
• Salted Caramel Peanut Butter Buster Bars by The Life and Loves on Grumpy’s Honeybunch
• Cherry Cheesecake Ice Cream by Hezzi-d’s Books and Cooks
• “Fried” Ice Cream Pie by Renee’s Kitchen Adventures
• Mint Chip Ice Cream by Crumb
• S’mores Ice Cream Pie by Love and Confections
• How to Make an Ice Cream Pie at Home by Farm Fresh Feasts
• Gluten Free Sandwich Cookie Ice Cream Pie by Gluten Free Crumbley
• Fudge Topped Chocolate Ice Cream Pie by That Skinny Chick Can Bake
• Salted Caramel Ice Cream Pie by The Spiffy Cookie
• Caramel Coffee Milkshake by Wishes and Dishes
• Strawberry Shortcake Ice Cream Pie by The Messy Baker
• Majarete (Dominican Corn Pudding) Ice Cream by Mind Over Batter
• Peanut Butter Crunch Ice Cream Cake by The Gunny Sack
• Dirty Girl Scout Ice Cream by Quarter Life (Crisis) Cuisine
• No Churn Low Carb Blueberry Cheesecake Ice Cream by Yours and Mine are Ours

Other Blogs participating later this week:

• My Catholic Kitchen
• Noshing with the Nolands
• Cupcakes & Kale Chips
• Mother Would Know

Special Guest for the Week is Lindsay Clendaniel of the blog, Scoop Adventures. We’re very excited to have her join us. Lindsay is the author of Scoop Adventures which is chock full of ice cream goodness.

One year ago: Strawberry-Banana Colada Smoothie

Three years ago: Tomato-Basil Eggs Alfredo in Bread Baskets

SALTED CARAMEL ICE CREAM PIE

Serves 12

Ingredients:

CRUST

1-1/4 cups crushed salted pretzels

6 Tbsp unsalted butter, melted

1/4 cup brown sugar

FILLING

1 cup (1/2 pint) heavy cream

1/2 cup nonfat vanilla Greek yogurt

1/2 cup dulce de leche, store-bought or homemade

1/2 tsp sea salt

Directions:

1. For the crust: Pulse pretzels in a food processor until finely ground. In a medium bowl, combine pretzels, butter, and brown sugar and mix well. Press evenly into the bottom and up the sides of a greased 9-inch pie plate. Cover and refrigerate.
2. For the filling: In a cold, medium bowl, whip the heavy cream until stiff peaks form. Gently fold in Greek yogurt, dulce de leche, and salt.
3. Spread the filling evenly into the chilled crust. Freeze until very firm, at least 5 hours.
4. Allow to sit at room temperature for 10 minutes before slicing and serving. Top with additional pretzels, caramel sauce, and whipped cream if desired.

Source: Crust from Cooking Channel. Filling adapted from The Comfort of Cooking.

Welcome to Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Here’s what is up for grabs, One Winner Takes All:

1 Cuisinart Ice Cream Machine in White

One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips

One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern

One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout

One Microplane Herb and Salad Chopper

One Microplane Premium Classic Grater in White

One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife

One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer

One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb

One Copy of the Cookbook Vegan Scoop by Wheeler del Torro

One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester

One Copy of the Cookbook Eat More Dessert by Jenny Kellar

One Copy of the Cookbook The Perfect Scoop by David Lebovitz

One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel

Enter to win using the Rafflecopter widget located at the end of this post!

a Rafflecopter giveaway

Brownies are great but have you ever had Dulce de Leche Brownies? Swirl homemade or store bought dulce de leche into the batter before baking for a delicious treat.

Jump to recipe

Happy day after my birthday…I mean…Cinco de Mayo! And of course that also means the Holiday Recipe Club is stepping up again to bring you all kinds of festive foods incorporating dulce de leche, chorizo, or tomatoes.

I caved into the desserts once again since I have never baked with dulce de leche before, but after seeing it used in recipe such as dulce de leche cupcakes and duce de leche brownies I really could not pass up the opportunity.

Dulce de Leche Brownies Ingredients:

• Butter
• Bittersweet or semisweet chocolate
• Unsweetened Dutch-process cocoa powder
• Eggs
• White sugar
• Vanilla extract
• Flour
• Dulce de leche

You can definitely use store-bought dulce de leche, but I went ahead and made my own because it was so easy (and cheaper). You simple take the label off of a regular can of sweetened condensed milk, submerge it under water in your slow-cooker and set on low for 8 hours. Let cool in the water and use! 

Just the simple addition of some dulce de leche really kicks these brownies up to a whole new level, while retaining the characteristics of being thick, chewy, and moist – the way all brownies should be.

Maybe next time I should combine them with my Mexican brownies. Add some cinnamon, orange zest, and a little cayenne to the mix? Yum!

One year ago: Homemade Salsa

DULCE DE LECHE BROWNIES

Print

Yield: 16 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 Tbsp unsalted butter, cut into 4 pieces
• 6 oz bittersweet or semisweet chocolate, finely chopped
• 1/4 cup unsweetened Dutch-process cocoa powder
• 3 large eggs
• 1 cup sugar
• 1 tsp vanilla extract
• 1 cup flour
• 1 cup dulce de leche*

Directions

1. Preheat oven to 350 degrees.  Line an 8-inch baking pan with aluminum foil or parchment paper, leaving an overhang on opposite sides to lift the brownies out after they've baked.  Spray with nonstick cooking spray; set aside.
2. To a medium saucepan add the butter and melt over low heat, stirring occasionally.  Add the chocolate and continue cooking over low, stirring constantly, until the chocolate is melted and smooth.  Turn off the heat under the pan and whisk in the cocoa powder.  Add the eggs, one at a time, beating well after each addition.  Stir in the sugar and vanilla and, finally, the flour.  The batter will be very thick.
3. Transfer half of the batter to the prepared pan and spread in an even layer. Dollop about one third of the dulce de leche over the batter and use a thin knife to swirl the two together (just a few times). Spread the remaining brownie batter in the pan, then dollop the remaining dulce de leche on top and again use a thin knife to swirl the them together.
4. Bake for 35-45 minutes, or until the brownies feel just slightly firm on top and a toothpick inserted in the center comes out with just a few moist crumbs attached.  Transfer the pan to a wire rack and let the brownies cool completely before removing and cutting into squares.

Notes

*Make your own by taking the label off of a regular can of sweetened condensed milk, submerge under water in your slow-cooker and set on low for 8 hours. Take the lid off to cool in the water before using.

Source: Tracey’s Culinary Adventures (no longer active)

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 7/6/2023, photo above is the original.