Praline Bombe

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Butter a 20cm (8-inch) round springform pan and line the base with parchment paper.

   Tip: Use a non-stick pan to prevent the praline from sticking.

2. 2

   In a medium saucepan, combine the salted butter, granulated sugar, and light brown sugar. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a silicone spatula to prevent scratching the pan.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring frequently.

   Tip: Be careful not to burn the sugar.

4. 4

   In a small bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the saucepan, whisking constantly.

   Tip: Avoid lumps by whisking continuously.

5. 5

   Remove the saucepan from the heat and stir in the heavy cream, unsalted milk, and vanilla extract.

   Tip: Let the mixture cool slightly before proceeding.

6. 6

   Beat in the eggs one at a time, then stir in the chopped pecans.

   Tip: Use an electric mixer to ensure the eggs are fully incorporated.

7. 7

   Pour the custard mixture into the prepared springform pan and smooth the top.

   Tip: Use a spatula to create a smooth surface.

8. 8

   Bake for 35-40 minutes, or until the edges are set and the center is still slightly jiggly.

   Tip: Avoid overbaking, as this can cause the praline to become too dark.

9. 9

   Remove the pan from the oven and let it cool in the pan for 10 minutes.

   Tip: Run a knife around the edges to release the bombe from the pan.

10. 10

    Transfer the bombe to a wire rack to cool completely.

    Tip: Use a sharp knife to trim the edges of the praline, if necessary.