Praline Blancmange

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF).

   Tip: Use a rack in the middle of the oven for even cooking.

2. 2

   In a medium saucepan, combine the rice milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Avoid boiling the mixture.

3. 3

   In a separate bowl, whisk together the egg yolks, vanilla extract, and cornstarch.

   Tip: Make sure the egg yolks are well mixed.

4. 4

   Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly.

   Tip: This is called tempering the eggs.

5. 5

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens.

   Tip: Use a candy thermometer to check for the correct temperature (180°C or 350ºfF).

6. 6

   Remove the saucepan from the heat and stir in the heavy cream.

   Tip: Be careful, as the mixture will bubble up.

7. 7

   Pour the mixture into individual serving cups or a large serving dish.

   Tip: Cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.

8. 8

   Chill the custard in the refrigerator for at least 4 hours or overnight.

   Tip: This will allow the flavors to meld together.

9. 9

   To make the praline crumble, combine the praline sauce ingredients in a bowl and mix until crumbly.

   Tip: Use your hands to mix the ingredients until they form a crumbly mixture.