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Collection: Dessert
Recipe By: mkr
Crème Caramel With Pistachio Praline
Ingredients
- Fresh raspberries, to decorate
- CRÈME CARAMEL
- 160g caster sugar
- 250ml water
- 375ml milk
- 300ml thickened cream
- 2 tsp vanilla bean paste
- 6 eggs
- 55g caster sugar, extra
- COULIS
- 500g frozen raspberries
- 200g caster sugar
- juice of 1 large lemon
- PISTACHIO PRALINE
- 100g shelled pistachios (unsalted), toasted
- 200g caster sugar
- 60ml water
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Directions
- Preheat oven to 170C.
- To make creme caramel, first make caramel. Stir sugar and the 250ml of water in a small heavy based saucepan over medium heat, without boiling, until sugar dissolves. Use a wet pastry brush to brush any stray grains on side of pan back down into mixture. Bring to a boil. Boil, uncovered, without stirring, until mixture turns dark golden brown.
- Divide caramel among six ovenproof dishes or silicone moulds. Stand for 5 minutes to set.
- Stir milk, cream and vanilla paste in a saucepan over medium heat until hot.
- Whisk eggs and extra sugar in a bowl to combine. Slowly whisk in hot milk mixture.
- Strain mixture into a jug and pour over caramel in dishes.
- Place dishes in a large roasting pan. Pour in enough boiling water to come half way up sides of dishes.
- Cook in oven for about 30 minutes or until custards are just set with a slight wobble in centre. Remove dishes from pan. Cool to room temperature. Refrigerate for 3 hours or overnight.
- To make coulis, stir raspberries and sugar in a medium saucepan over medium heat until sugar has dissolved and raspberries have broken down. Simmer for 5 minutes. Pass through a fine sieve and discard seeds. Stir in lemon juice. Cool completely.
- To make praline, line an oven tray with baking paper. Spread nuts on tray in a single layer.
- Stir sugar and water in a medium heavy-based saucepan, without boiling, until sugar dissolves. Use a wet pastry brush to brush down any stray sugar crystals on side of pan. Bring mixture to a boil. Boil, without stirring, until dark golden brown.
- Carefully pour caramel over nuts on prepared tray. Cool until set. Break into pieces. Process until finely chopped.
- To serve crème caramels, run a thin knife around edge of each dish and invert them onto serving plates. Serve with raspberry coulis. Decorate with pistachio praline and fresh raspberries.
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