28 January 2013

Praline Custard Pots

Natillas is the spanish term to name this delicious dessert very popular in Spain. It is a curstad dish made with milk, egg yolks, sugar and, with a touch of vanilla or lemon. The most common is with vanilla but it is also popular to add other tastes such as chocolate or cinnamon. My mum and my granny used to prepare them quite often when we were children. It is really easy and quick to make. I used their recipe but I added hazelnut praliné and it taste absolutly delicious.

600 ml whole milk
3 egg yolks
80 g sugar
9 g vanilla sugar
20 g cornstarch
100 g praline

Whisk the egg yolks and the sugars in a bowl until smooth. Put the milk and the constrach in a saucepan and whisk until the constrach is completly disolved. Add the sugar and egg yolks mixture and cook over low heat whisking constantly for 2 minutes. Add the praline and continue whisking until it starts to thiken, remove from heat and pour the mixture in the moldes, let them cool completly and refrigerate at least 3 hours before serving.

You can top with caramelized hazelnuts.

If you haven't participate to my giveaway you can still do it pressing here.

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