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Cafe's Vanilla Pot de Creme With Pecan Praline Topping Recipe

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This recipe for Cafe's Vanilla Pot de Creme With Pecan Praline Topping, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Perry Colbert
Added: Tuesday, July 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Vanilla Pot de Creme:
2 egg yolks, slightly beaten
2 eggs, slightly beaten
1/3 c sugar
1/8 tsp salt
1 c heavy whipping cream
1 c 1/2 & 1/2
1 tsp vanilla

Pecan Praline:
1 c whole warm lightly toasted pecans
3/4 c sugar
3 tbsp light corn syrup
3 tbsp water
1/4 tsp salt

Directions:
Directions:
Vanilla Pot de Creme:

Preheat oven to 300.

Mix the egg yolks, eggs, sugar, and salt together in a mixing bowl. Heat cream and 1/2 & 1/2 in a saucepan till very hot, not boiling, be careful not to burn. Add the hot mixture slowly to egg mixture, beating constantly. Then strain and pour into 4 or 5 custard cups. Set cups into water bath, and cover with foil. Bake in a preheated 300 oven, for about 45 minutes, or until a knife inserted in the center comes out clean. Take out of oven and sprinkle 2 tbsp of Pecan Praline topping on each. Cool down to room temperature. Then cover with cling wrap and refrigerate till ready to serve.

Pecan Praline:
Butter a cookie sheet lightly. Combine the sugar, corn syrup, and water in a heavy saucepan. Bring mixture to a boil over high heat. After boiling starts, wipe down sides of any sugar crystals that form. Boil the syrup until it begins to turn a light caramel color. Add the salt and warm nuts. Stir the mixture quickly. Then pour it onto the buttered cookie sheet. Spread it out with a wooden spoon or spatula. Cool completely. Then break into small pieces. Grind it to a coarse powder in a food processor. Store in an airtight container. Yields about 2 cups.

Number Of Servings:
Number Of Servings:
4 to 5

 

 

 

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