1 1/4 cups (1 13-14-oz can) dulce de leche 1 cup heavy cream 1 1/2 cups milk 1/4 tsp salt 1 tsp vanilla extract 1/4 tsp almond extract 5 large egg yolks 1 large egg approx 3/4 cup sugar (pref. superfine), for topping
1. Preheat oven to 325F.
2. In a large bowl, whisk together egg, egg yolks and dulce de leche until well combined. Whisk in the heavy cream, milk, salt, vanilla and almond extracts until everything is very smooth. Strain into a large measuring cup or bowl with a pouring spout.
3. Divide evenly into 8 six-ounce ramekins.
4. Place ramekins in a 9×13-inch baking dish or another large, rimmed dish. Fill with hot water until it reaches 2/3 of the way up the sides of the ramekins.
5. Bake for 30-40 minutes, until custards are just set and jiggle slightly when the pan is moved. 6. Allow to cool in the water bath, then refrigerate for at least 4 hours (or overnight).
7. Before serving. Sprinkle each with 1-2 tbsp sugar and brulee with a hand torch or a few seconds under the broiler. Serve immediately after caramelizing the sugar.