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