Take four 6 oz ramekins and spray them with nonstick baking spray. Set aside.
In a large bowl add the egg, egg yolks, salt and dulce de leche.
Whisk for 2-3 minutes till mixture is all smooth.
Add in the sour cream, milk and vanilla.
Whisk till well combined and mixture is smooth.
Using a mesh strainer, sieve the mixture into another bowl. This makes sure that the resulting creme caramel is all smooth. Our custard base is now ready.
Preheat oven to 325 F degrees.
We now prepare the caramel. Take granulated sugar in pan on medium heat.
Do not put any spatula in the pan [and of course not under any circumstance try to touch the pan!], once the sugar starts melting keep stirring the pan holding it's handle.
Sugar will melt and turn golden in color eventually. The caramel can go from brown to black in seconds so be very careful and once you see that deep golden color, remove from heat.
Distribute the caramel equally into 4 prepared ramekins.
You have to do this quickly and carefully. As the caramel is hot, it will spread on it's own in the ramekin but do it immediately after removing the caramel from heat as it hardens pretty quickly.
Now pour the prepared custard over the caramel. Divide the custard equally into 4 ramekins. Place the ramekins in a large baking dish and pour warm tap around in it till ramekins are half submerged in water. This helps the custard to cook more evenly.
Place the baking dish in a 325 F degree preheated oven for 45-50 minutes.
The custard is done when it jiggles when you shake the ramekin but the center isn't wobbly.
Take the ramekins out carefully out of the baking dish and let them cool for 5 minutes.
Take a serving plate and invert a ramekin on it. Inverting it while it's still warm gives more caramel sauce on the plate, which I personally love. Repeat with remaining ramekins.
Refrigerate the dulce de leche creme caramel for a minimum of 4 hours before serving or preferably overnight.
Serve with some whipped cream and raspberry on top!