Praline Crème Caramel
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This praline crème caramel is one of my absolute favorite desserts to make when I want to impress without spending hours in the kitchen. With just forty minutes of cooking time, you'll have an elegant French classic that tastes like you've been slaving away all day. The egg yolks in this recipe are packed with choline, which supports brain health and memory. What I love most is how simple the technique actually is, once you understand the basic steps. The combination of buttery praline crunch and silky caramel custard creates something truly special, and honestly, the whole thing comes together faster than you'd expect for such an impressive finale to dinner.
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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