Crème anglaise au praliner

Crème anglaise au praliner

By
From
Encyclopedia of Food and Cookery
Serves
6

A rich and creamy stirred custard with a generous topping of praline is one of the most delectable creams. Serve with poached fruit – pears in burgundy, fresh strawberries or raspberries, fresh or poached peaches.

Ingredients

Quantity Ingredient
2 tablespoons sugar
4 egg yolks
1 teaspoon cornflour
250ml cream
170ml milk
5 tablespoons * praline [rid:10716]

Method

  1. Beat sugar with egg yolks until thick and light-coloured. Stir in cornflour.
  2. Bring cream and milk to the boil. Pour a little onto beaten yolks, stirring all the time, then return yolk mixture to saucepan. Cook over gentle heat, stirring constantly with a wooden spoon, until custard thickens and coats back of spoon thinly. Be sure to stir into corners and all over bottom of pan to prevent custard catching and burning.
  3. Remove from heat and beat for 2 minutes to help custard cool, then pour into a serving dish. Cool and chill. Just before serving, coat top evenly with praline.
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