Praline Crème Brûlée
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Rich, caramelized praline-topped crème brûlée, a decadent dessert perfect for special occasions.
Ella x
Ingredients
- 400heavy cream
- 400 ggranulated sugar
- 6 egglarge egg yolks
- 120 gunsalted butter
- 100 gcaster sugar
- 50 mlpraline syrup
- 2 mlvanilla extract
- 5 gsalt
- 250 mltaylors almond milk
- 50 mltaylors almond syrup
- 100 gpraline paste
Detail level
Instructions
- 1
Preheat the oven to 160°C (320°F). In a medium saucepan, combine the heavy cream, granulated sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
- 2
In a small bowl, whisk together the egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.
Tip: Use a heatproof bowl to prevent the bowl from cracking.
- 3
Strain the mixture into a clean bowl and let it cool to room temperature. Stir in the praline syrup, salt, and Taylors almond milk.
- 4
Pour the mixture into 6 (250ml) ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 5
Bake for 25 minutes or until the edges are set and the centers are still slightly jiggly. Remove from the water bath and let cool to room temperature.
- 6
Once cooled, sprinkle a thin layer of caster sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler.
Tip: Be careful not to burn the sugar.
- 7
Just before serving, drizzle a small amount of praline paste over the top of each ramekin. Serve chilled, with the praline crust intact.
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