|
Creme caramel with soya-milk and praline |
|
|
|
Amaze your friends with this excellent crème caramel and let them guess the mystery ingredient.
|
|
For 4:
Caramel:
Custard:
- 1/2ltr soya-milk
with vanilla
- 80g caster sugar
- 4 egg yolks
- 20g praline
- 4 drops bitter almond essence
- 4 ramekin dishes
|
- This recipe calls for praline powder made from walnuts, hazelnuts or almonds. You can find it in the supermarket under ‘baking’. Soya-milk can be found in the healthfood aisle or in a healthfood store.
- To make the caramel: Place the sugar and water in a small pan and heat till you obtain a Caramel.
- Cover the base of the ramekin dishes with caramel and then sprinkle the praline powder on top.
- Put the milk to heat in a pan over a low flame.
- Set water to heat in a large pan or bain-marie.
- Beat the egg yolks and sugar together, adding the 4 drops of bitter almond essence – this brings out the flavour of the praline.
- When the milk is hot, pour ½ over the eggs, beating all the time to prevent them curdling, then add the rest and mix well.
- Turn the mixture into the ramekin dishes and place them in the bain-marie. Cook for 20 mins over a low heat.
- The crèmes are cooked when the blade of a knife inserted comes out clean.
See Cheesecake with red fruits recipe.
See Chocolate crème brûlée recipe.
See Creme caramel recipe.
See Creme caramel with soya-milk and pralin recipe.
See Custard tart recipe.
See Creme caramel with coconut recipe
|
