Caramel Praline Crème Brûlée
Caramel Praline Crème Brûlée
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Ingredients:
See all the accent marks? This is recipe going to be exotic. Okay, brûlée time!
- 20 egg yolks
- 6 tbsp brown sugar
- 4 tbsp sugar
- 4 cups heavy cream
- 4 cups half & half
- A taste of vanilla essence (or vanilla extract)
To make the caramel praline mix, this is all you need:
- ½ cup praline paste
- ½ cup caramel sauce
You can’t caramelise without sugar! In this case, you’ll need two types:
- 2 tbsp brown sugar
- 4 tbsp sugar
Got all that? Do this with it:
- In a double boiler, mix the milk, the cream and 2 tbsp of sugar. Warm this mixture.
- Mix the egg yolk with the other half amount of sugar.
- Combine the milk and egg yolk mixture. Add vanilla extract.
- Add the caramel praline mix and strain it... twice, for good measure.
- Taste before pouring it into the brûlée dish
- Bake in a water bath at 170° C for 20 to 30 minutes.
- Mix the sugar and brown sugar.
- Generously sprinkle the brûlée with the sugar mix and caramelise the surface under a very hot broiler, or use a propane or butane cooking torch. (Careful with the torch!)
- Fancy bonus! Garnish with fruit, mint leaf… or whatever you’d like!
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