How to make
Caramelize the sugar and pour it on the bottom of a rectangular cake tin with a capacity of 1.2-1.5 liters. If you prefer, distribute it in individual refractory cups.
Beat the eggs with a wire whisk, not allowing them to turn into a foamy mixture. Mix with the liquid cream and dulce de leche and mix until a homogeneous mixture is obtained.
It is also done very easily in a blender, by adding all of the products at once and blending for seconds to blend everything well.
Pour the mixture into the cake tin or cups and bake for an hour and a half in a water bath at a low temperature 270°F (130 degrees).
The creme caramel is ready when it hardens slightly. Check it with a toothpick or a fork.
After taking it out from the oven, leave it to cool and refrigerate it for 3-4 hours, so that it will firm up even more.
Before serving this special dessert, turn it over onto a tray, but make sure to have went along the edges with a knife in advance. If you use a silicone mold, you don't even need to use a knife, because the special creme caramel will separate easily from the walls and bottom of the mold.
