Dulce de Leche

Dolce de LecheCourtesy of Chef Molly Schaefer Priest

10 – 6 ounces servings

A
1 large egg (room temperature)
3 large egg yolks (room temperature)
5 Tablespoons cornstarch

B
1 1/2 cup dark brown sugar (270 grams)
1 1/2 teaspoon kosher salt
1/2 cup water

C
3 cups heavy cream
1 1/2 cups milk

D
5 Tablespoons butter (room temperature)
1 1/2 Tablespoons dark rum

Technique: Place A in large metal bowl and whisk together. Heat B in saucepan to dissolve sugar and salt, letting the mixture come to a rolling boil once. Scald C and add to B, whisk until smooth. Add one cup of hot mixture to eggs and whisk until smooth. Place egg mixture back in pan with rest of sugar/cream. Over medium heat, whisk constantly to thicken and cook cornstarch. Off heat, whisk in butter and rum. Place in serving dishes and chill. When ready to serve, take out half an hour ahead, cover tops with warmed caramel, sprinkle with fleur de sel, and place a good dollop of crema on top.

Caramel
A
1-cup heavy cream
1/2 vanilla bean
4 Tablespoons butter

B
1-cup sugar
4 Tablespoons light corn syrup
1/2-cup water

Technique: Place A in sauce pan and scald, then remove the vanilla bean, being sure to scrap the pod into the pan. Place B in saucepan over medium heat and cook until medium brown colored. Add A to B, keeping your face and hands at a safe distance, as the mixture will be lively. Whisk until smooth, and place in a reheatable container

Crema
1/4-cup heavy cream
3/4 cup cream fraiche or sour cream

Technique: Whisk together.