Caramel Praline Crème Brûlée

Caramel Praline Crème Brûlée


a fork, plate and spoon
SERVES
20
clock
TOTAL TIME
30 Min
hand holding a serving platter
DIFFICULTY
4/5
Ingredients:

See all the accent marks? This is recipe going to be exotic. Okay, brûlée time!

  • 20 egg yolks
  • 85g brown sugar
  • 55g sugar
  • 4 cups heavy cream
  • 4 cups half & half
  • A taste of vanilla essence (or vanilla extract)

 

To make the caramel praline mix, this is all you need:

  • ½ cup praline paste
  • ½ cup caramel sauce

 

You can’t caramelize without sugar! In this case, you’ll need two types:

  • 30g brown sugar
  • 55g sugar
Got all that? Do this with it:
  1. In a double boiler, mix the milk, the cream and 30g of sugar. Warm this mixture.
  2. Mix the egg yolk with the other half amount of sugar.
  3. Combine the milk and egg yolk mixture. Add vanilla extract.
  4. Add the caramel praline mix and strain it... twice, for good measure.
  5. Taste before pouring it into the brûlée dish
  6. Bake in a water bath at 170° C for 20 to 30 minutes.
  7. Mix the sugar and brown sugar.
  8. Generously sprinkle the brûlée with the sugar mix and caramelise the surface under a very hot broiler, or use a propane or butane cooking torch. (Careful with the torch!)
  9. Fancy bonus! Garnish with fruit, mint leaf… or whatever you’d like!
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