Recipe - Praline Creme Brulee

PRALINE CREME BRULEE
3 cup Heavy cream
8 lg Egg yolks
One half cup Sugar; plus
2 tablespoon Sugar
One half cup Hazelnut paste
4 Traditional new orleans
pralines

PRALINES
One half cup Stick unsalted butter
1 cup Heavy cream
2 cup Granulated sugar
2 One fourth cup Packed brown sugar
1 pound Pecan pieces; chopped

How to Prepare the Creme Brulee:

Heat the cream for about 2 minutes, until hot but not boiling, in a heavy
saucepan over medium heat. Remove from the heat.

In the top half of a double boiler, combine the yolks, One half cup sugar, and
the hazelnut paste. Place over simmering water and whisk for about 4
minutes, or until creamy and thick. Add the hot cream and cook, stirring
constantly, until the mixture is thick enough to form ribbons when the
whisk is pulled through.

Remove from the heat and immediately place in the refrigerator. Chill for
at least 8 hours.

Preheat the boiler.

Just before serving, spoon the wellchilled mixture into four individual
ramekins or custard cups. Sprinkle the remaining 2 tablespoons sugar on top
and place under the preheated broiler to caramelize and brown the sugar.
Keep the oven door open and watch carefully to prevent scorching.

Serve immediately, garnished with a praline on top of each brulee.

How to Prepare the Pralines:

Spread sheets of wax paper over two baking sheets.

In a heavy saucepan over high heat, combine the butter, cream, and sugars,
and bring to a boil. Stir in the pecans. When the mixture returns to a
boil, remove from the heat.

Drop the praline mixture from the soup spoon to make 1 1/2inch circles on
the wax paper. The mixture will crystallize rapidly, so work quickly.

Let harden at room temperature for 6 hours.

The pralines may be stored in airtight containers for up to 2 weeks.

New Orleans Feast With Chef Kevin Graham Kevin Graham is an awardwinning
chef and the owner of the renowned "Sapphire" restaurant at the Omni Royal
Crescent Hotel in the French Quarter of New Orleans. He is also the author
of "Creole Flavors: Recipes for Marinades, Ribs, Sauces, & Spices".

© 1997 Kevin Graham

© 1997 Lifetime Entertainment Services. All rights reserved.

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Recipe by: Chef Kevin Graham

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