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
For praline: Preheat oven to 375°F
2
Scatter almonds on small rimmed baking sheet
3
Bake almonds until golden brown, about 3 minutes
4
Remove from oven
5
Push almonds together in 4-inch square on sheet and cool
6
Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves
7
Increase heat; boil without stirring until syrup is dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes
8
Immediately pour caramel evenly over almonds, coating completely
9
Let stand until cold and hard, about 30 minutes
10
Break praline into pieces or process to coarse crumbs
11
DO AHEAD: Can be made 4 days ahead
12
Store airtight at room temperature
13
Preheat oven to 375°F
14
Scatter almonds on small rimmed baking sheet
15
Bake almonds until golden brown, about 3 minutes
16
Remove from oven
17
Push almonds together in 4-inch square on sheet and cool
18
Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves
19
Increase heat; boil without stirring until syrup is dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes
20
Immediately pour caramel evenly over almonds, coating completely
21
Let stand until cold and hard, about 30 minutes
22
Break praline into pieces or process to coarse crumbs
23
DO AHEAD: Can be made 4 days ahead
24
Store airtight at room temperature
25
For custard: Preheat oven to 325°F
26
Arrange four 3/4-cup ramekins or custard cups in 13 x 9 x 2-inch metal baking pan
27
Whisk yolks, both sugars, extract, and salt in medium bowl to blend
28
Gradually whisk in cream
29
Divide custard among ramekins
30
Pour enough hot water into baking pan to come halfway up sides of ramekins
31
Bake custards until center is just set, about 35 minutes
32
Chill uncovered until cold, at least 2 hours
33
Cover; chill overnight
34
Sprinkle praline over custards
35
Preheat oven to 325°F
36
Arrange four 3/4-cup ramekins or custard cups in 13 x 9 x 2-inch metal baking pan
37
Whisk yolks, both sugars, extract, and salt in medium bowl to blend
38
Gradually whisk in cream
39
Divide custard among ramekins
40
Pour enough hot water into baking pan to come halfway up sides of ramekins
41
Bake custards until center is just set, about 35 minutes
42
Transfer to work surface; let stand 15 minutes
43
Chill uncovered until cold, at least 2 hours
44
Cover; chill overnight
45
Sprinkle praline over custards
46
Transfer to work surface; let stand 15 minutes