Ingredients:
- 9 Egg Yolks,
- 250gr Fleur de Praline Powder,
- 1l Liquid Cream,
- 2 drops Almond Essence,
- Caster Sugar
Preparation:
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Mix 9 egg yolks with 250gr of Fleur de Praline and beat with a whisk.
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Add 1 litre of liquid cream (or 1/2 litre cream + 1/2 litre of milk for a lighter dessert) and, if desired 2 drops of Almond Essence.
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Mix with a whisk or a stick blender. Pour into ramekin dishes, filling to the top. Pre-heat the oven to 100 - 120°C.
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Cook in a bain marie until firm, around 1 hour.
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Sprinkle an even layer of caster sugar over the top of each cream, and caramelise with a kitchen blowtorch