2 tablespoons of cold water
1/2 tablespoon of unsweetened gelatin
2 1/2 cups of milk
6 eggs
1 cup of praline paste
1 1/2 teaspoons of vanilla extract
1/2 cup of praline crumbs for dusting
Cream Chantilly for garnish (optional)
2 tablespoons of cold water
1/2 tablespoon of unsweetened gelatin
2 1/2 cups of milk
6 eggs
1 cup of praline paste
1 1/2 teaspoons of vanilla extract
1/2 cup of praline crumbs for dusting
Cream Chantilly for garnish (optional)
Place the water in a small bowl, sprinkle with gelatin
Mix well and reserve
Combine milk and eggs in a saucepan
Add the praline paste
Whisk gently to break up the eggs
As the mixture starts to form bubbles around the saucepan, continue whisking until it thickens slightly, covering the sides of the spoon
Remove from heat
Add gelatin and vanilla extract, whisk well to dissolve gelatin
Pour into serving dishes and refrigerate for a few hours or overnight
Dust with praline crumbs and garnish with Cream Chantilly if desired
Serves 6.
