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Crême Brûlée à la Praline

Creme Brulee a la Praline



  • 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

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