Cream with pralines:
• 230 g (8.1 oz) of pralines
• 1 teaspoonful of almond extract
• 5 eggs
• 60 cl (20.2 fl. oz) of milk
• 160 g (5.6 oz) of powdered almond
• 150 g (5.3 oz) of sugar (to make a caramel)
Bottom filling:
• 9 rose biscuits
• 10 cl (3.4 fl. oz) of liquid cane sugar
• 1 teaspoonful of almond extract
Directions:
• Preheat the oven to 338° F.
• Place the 6 ramekins in a casserole filled with water half way up (this is what the French call “bain marie”).
• Finely grind 200g of pralines.
• Heat the milk and the ground almonds in a pan until the mixture is just about ready to boil.
• In a bowl, whip the eggs for 1 minute, add the powdered almond, then progressively incorporate the warm mixture milk/pralines while still stirring.
• Put the sugar in a pan and melt it over high heat. Pour into the ramekins and rotate them so that the caramel spreads on the sides. Important: work quickly as the caramel will harden rapidly.
• Cut the remaining pralines into rough pieces. Divide them evenly among the ramekins, then cover them with the mixture.
• Quickly dunk each rose biscuit in a plate filled with the liquid cane sugar and almond extract.
• Place 1 and a half biscuits on top on each ramekin.
• Cover with parchment paper and place in the oven for 35 minutes (“bain marie” again).
• Let it cool at room temperature for 1 hour and refrigerate for 1 hour.
• Dunk the bottom of each ramekin in warm water for 30 seconds, then invert in a small plate.
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