Praline Crisp
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Praline Crisp is a delightful dessert combining buttery cake with a praline topping. Made with almonds, brown sugar and cream, this treat brings together simple ingredients to create something special. Preparation takes just 20 minutes, with 40 minutes in the oven needed to achieve the perfect golden finish. This recipe suits anyone looking for an elegant yet straightforward dessert to serve at the table.
Ella x
Ingredients
- 250 gall-purpose flour
- 400 ggranulated sugar
- 100 gbrown sugar
- 200 gunsalted butter
- 4eggs
- 1 mLvanilla extract
- 5 gsalt
- 150 galmonds(chopped)
- 100 gconfectioners' sugar
- 400 mLmilk
- 150 mLheavy cream
- 20 gbutter for greasing
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm (8in) square baking dish with butter.
Tip: Make sure to grease the dish properly to prevent the praline from sticking.
- 2
In a medium saucepan, combine the granulated sugar, brown sugar, and salt. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Be patient, as this step may take a few minutes.
- 3
Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 150°C (302°F) on a candy thermometer.
Tip: Do not stir the mixture during this time, as it can cause the sugar to crystallize.
- 4
Remove the saucepan from the heat and carefully whisk in the butter until it has melted.
Tip: Be careful, as the mixture will be hot.
- 5
Stir in the chopped almonds and cook for 1 minute, or until the mixture is well combined.
Tip: Make sure to stir well to avoid any lumps.
- 6
Pour the sugar mixture into the prepared baking dish and smooth the top.
Tip: Make sure to spread the mixture evenly to prevent any bare spots.
- 7
Bake the praline for 15 minutes, then reduce the oven temperature to 160°C (320°F) and continue baking for an additional 20 minutes, or until the praline is golden brown.
Tip: Keep an eye on the praline during this time, as it can go from golden to burnt quickly.
- 8
While the praline is baking, prepare the vanilla cream. In a large bowl, whisk together the heavy cream, milk, and vanilla extract until stiff peaks form.
Tip: Make sure to whisk until the cream is stiff and holds its shape.
- 9
Remove the praline from the oven and let it cool for 5 minutes.
Tip: Be patient, as the praline will still be warm and fragile.
- 10
Pour the vanilla cream over the praline and smooth the top.
Tip: Make sure to spread the cream evenly to prevent any bare spots.
- 11
Sprinkle the confectioners' sugar over the top of the praline and serve.
Tip: Make sure to sprinkle the sugar evenly to prevent any bare spots.
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