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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.
Level of difficulty
Season
Featured as part of our Cooks and their Books series.
Clik here to view.
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.
Level of difficulty
Season
Featured as part of our Cooks and their Books series.
