Everyone is familiar crème brûlée but for something different, instead of caramelising sugar for a glaze, I like to top the cream with a crunchy praline. I call this a crème cassonade because the praline topping resembles coarse sugar or “casson”. Make these up to three days ahead for a stress-free dessert. * For a variation, replace half of the sugar with honey and top with cashew and sesame praline.
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