Maple Pots De Crème With Almond Praline
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
45
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 large
Egg Yolk1 cup
Maple Sugar2 tbsps
Dark Brown Sugar (packed)1.5 cups
Heavy Whipping Cream2 tbsps
Almond (sliced)3 tbsps
Sugar1 tbsp
Water1 tsp
Light Corn SyrupDirections:
1
Transfer to work surface; let stand 15 minutes
2
For praline: Preheat oven to 375°F
3
Scatter almonds on small rimmed baking sheet
4
Bake almonds until golden brown, about 3 minutes
5
Remove from oven
6
Push almonds together in 4-inch square on sheet and cool
7
Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves
8
Increase heat; boil without stirring until syrup is dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes
9
Immediately pour caramel evenly over almonds, coating completely
10
Let stand until cold and hard, about 30 minutes
11
Break praline into pieces or process to coarse crumbs
12
DO AHEAD: Can be made 4 days ahead
13
Store airtight at room temperature
14
Preheat oven to 375°F
15
Scatter almonds on small rimmed baking sheet
16
Bake almonds until golden brown, about 3 minutes
17
Remove from oven
18
Push almonds together in 4-inch square on sheet and cool
19
Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves
20
Increase heat; boil without stirring until syrup is dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes
21
Immediately pour caramel evenly over almonds, coating completely
22
Let stand until cold and hard, about 30 minutes
23
Break praline into pieces or process to coarse crumbs
24
DO AHEAD: Can be made 4 days ahead
25
Store airtight at room temperature
26
For custard: Preheat oven to 325°F
27
Arrange four 3/4-cup ramekins or custard cups in 13 x 9 x 2-inch metal baking pan
28
Whisk yolks, both sugars, extract, and salt in medium bowl to blend
29
Gradually whisk in cream
30
Divide custard among ramekins
31
Pour enough hot water into baking pan to come halfway up sides of ramekins
32
Bake custards until center is just set, about 35 minutes
33
Chill uncovered until cold, at least 2 hours
34
Cover; chill overnight
35
Sprinkle praline over custards
36
Preheat oven to 325°F
37
Arrange four 3/4-cup ramekins or custard cups in 13 x 9 x 2-inch metal baking pan
38
Whisk yolks, both sugars, extract, and salt in medium bowl to blend
39
Gradually whisk in cream
40
Divide custard among ramekins
41
Pour enough hot water into baking pan to come halfway up sides of ramekins
42
Bake custards until center is just set, about 35 minutes
43
Transfer to work surface; let stand 15 minutes
44
Chill uncovered until cold, at least 2 hours
45
Cover; chill overnight
46
Sprinkle praline over custards