Praline Syllabub
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A creamy dessert with a caramelized sugar sauce, perfect for a warm evening.
Ella x
Ingredients
- 400 mlheavy cream
- 200 ggranulated sugar
- 3 egglarge egg yolks
- 1 gkosher salt
- 100 gunsalted butter
- 150 gcaramel sauce (see note)
- 1 mLvanilla extract
- 50 gall-purpose flour
- 300 mlmilk
Detail level
Instructions
- 1
In a medium saucepan, combine cream, granulated sugar, and kosher salt. Heat over medium heat, stirring occasionally, until sugar has dissolved and mixture is hot but not boiling.
Tip: Be careful not to let the mixture boil.
- 2
In a small bowl, whisk together egg yolks and vanilla extract.
Tip: Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.
- 3
Gradually pour the cream mixture into a clean, heatproof bowl. Whisk until well combined.
Tip: This will help prevent the eggs from scrambling.
- 4
In a separate saucepan, melt butter over low heat. Add flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
Tip: This will help thicken the sauce.
- 5
Slowly pour the milk into the flour mixture, whisking constantly. Bring the mixture to a simmer and cook for 2-3 minutes, or until thickened.
Tip: Be careful not to let the mixture boil.
- 6
Pour the flour mixture into the cream mixture and whisk until well combined.
Tip: This should thicken the mixture to your liking.
- 7
Pour the mixture into individual serving cups or a large serving dish. Refrigerate for at least 2 hours, or until set.
Tip: This will help the mixture set and become creamy.
- 8
Just before serving, drizzle caramel sauce over the top of each serving.
Tip: This will add a sweet and sticky element to the dish.
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