Praline Crème Brûlée
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This is my go to dessert when I want to impress without spending hours in the kitchen. Praline crème brûlée combines the elegance of a classic French custard with the rich, nutty flavor of praline paste, and honestly, it comes together in under an hour. The best part is that eggs, one of the main ingredients, are packed with choline which supports brain health. What I love most is how straightforward it is to make, yet it tastes like you've been slaving away all day. The praline syrup and paste do all the heavy lifting flavor wise, so you just need to focus on getting that perfect caramelized sugar top. Trust me, once you make this once, you'll be making it constantly.
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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