Coffee creme brulee with pecan pralineby Jill May
|Preperation time: 1 hour 30 minutes
Cooking time: 30 mins
|50g pecan nuts;
75g caster sugar;
425ml whipping cream;
6 large egg yolks;
3 heaped tsp good quality instant coffee;
2 tbsp Tia Maria.
|Line a baking tray with some baking parchment
and spread the pecan nuts on it. Put 50g of the sugar in a pan
melt. Increase the heat and cook until it turns golden caramel.
Pour over the nuts and leave to cool and harden.
Heat the cream until almost boiling, then add the coffee and Tia Maria. Whisk the egg yolks with the remaining sugar until light and fluffy. Whisk in the cream.
Set the bowl over a pan of simmering water and stir constantly until the mixture thickens. Pour into 4 x 150ml ramekins. Place in a roasting tin and fill with enough hot water to come halfway up the sides. Cook for 20 minutes at 150c/gas 2 until almost set. Remove from the roasting tin and leave to cool. Chill for at least 1 hour.
Break up the praline using a rolling pin and scatter on top of the custards to serve.
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Toffee creme brulees