Praline Syllabub

Instructions

1. 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. 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. 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. 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. 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. 6

   Pour the flour mixture into the cream mixture and whisk until well combined.

   Tip: This should thicken the mixture to your liking.

7. 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. 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.