Praline Crème Caramel
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A rich dessert of creamy caramel, crunchy praline, and smooth custard.
Ella x
Ingredients
- 300crisp rice
- 500 ggranulated sugar
- 100 glight brown sugar
- 400 mlheavy cream
- 200 mlwhole milk
- 4large eggs
- 120 gunsalted butter
- 10 mlpure vanilla extract
- 5 gsea salt
- 100 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 150°C (300°F).
Tip: Ensure the oven rack is in the lower third to prevent the caramel from bubbling over.
- 2
Prepare the praline: Combine the crisp rice, granulated sugar, and light brown sugar in a saucepan. Cook over medium heat, stirring constantly, until the mixture turns golden brown and fragrant.
Tip: This should take about 10-12 minutes.
- 3
In a separate saucepan, combine the heavy cream, whole milk, and unsalted butter. Heat over medium heat until the butter has melted and the mixture is hot but not boiling.
Tip: Whisk occasionally to prevent scorching.
- 4
In a small bowl, whisk together the large eggs, pure vanilla extract, and a pinch of sea salt. Temper the egg mixture by gradually pouring the hot cream mixture into the eggs, whisking constantly.
Tip: This will prevent the eggs from scrambling.
- 5
Pour the caramel mixture into 6 ramekins or small baking dishes. Place the praline mixture on top of each ramekin.
Tip: Smooth the praline and ensure it's evenly distributed.
- 6
Pour the custard mixture over the praline, filling each ramekin about 3/4 of the way full.
Tip: Make sure the edges are even and the surface is smooth.
- 7
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
Tip: This will create a water bath, ensuring even cooking and preventing the caramel from cracking.
- 8
Bake for 35-40 minutes, or until the edges are set and the centers are still slightly jiggly.
Tip: Avoid overbaking, as this can cause the caramel to become too hard.
- 9
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Tip: This will allow the caramel to set properly.
- 10
Just before serving, sprinkle a pinch of confectioner's sugar over the top of each ramekin.
Tip: This adds a touch of sweetness and a bit of texture.
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