– Preheat oven to 350 F or 177 C. – Make the caramel in a pot over medium heat; melt until brown. – Pour the caramel and coat the ramekins. – In a blender mix the milk, eggs and dulce de leche.
– Pour the mix into the ramekins. – Put the ramekins in a deep dish or tray. Add water to the tray and cover with aluminum foil. This way the custard will cook as if in a double boiler.
– Remove from oven and allow to cool. – Chill in the fridge for 4 hours or overnight. – Remove from the ramekins or mold before serving.