Recipe Detail Page

1. Combine milk and dulce de leche in a large pot over medium-high heat. Whisk until milk is hot and mixture is uniform. Remove from heat.

2. Beat eggs and yolks together in a large bowl. Add milk mixture to eggs in a slow steady stream, whisking constantly so that eggs don’t curdle. Add vanilla. Set aside.

3. Preheat oven to 325°F (160°C).

4. Combine sugar, water and corn syrup in a heavy pot and place over medium-high heat.Stir until sugar has dissolved. Bring to a boil and boil for 5 to 7 minutes or until mixture is golden. Remove from heat. Immediately pour caramel into a 10-cup (2.5-L) stainless steel bowl, carefully swirling bowl so that caramel coats bottom.Let bowl sit until caramel has hardened.

5. Pour in custard. Place bowl in a metal baking pan. Pour hot water into the baking pan until it comes halfway up the outside of the bowl.Cover bowl with a sheet of parchment paper. Bake for 50 to 55 minutes or until custard is set but still has a slight wiggle in the centre. Chill.

6. Unmould onto a rimmed serving plate. If caramel sticks to mould, place directly on stove over very low heat for 1 minute or until loosened. Serve with fruit if desired.

1.  Combine milk and sugar in a large heavy pot that holds at least 6 quarts (6 L) (the mixture will foam way up) and bring to a boil. Add soda and turn heat to medium-low, stir until froth mostly subsides, about 15 minutes.

2.  Continue to simmer, stirring occasionally so that milk froth doesn’t solidify (it may need to be skimmed after 30 minutes). Continue cooking until mixture begins to thicken—the whole process can take between 2 to 3 hours depending on the width of your pot and the heat of your stove. When the froth and the milk are about the same colour start to stir frequently until thickened, about
10 minutes. It will thicken more as it cools. Pour into a bowl (through a sieve if needed) to cool.