Description
This Caramel Dessert combines salted caramel, custard, pistachios, sesame seeds, cream and homemade praline with tahini and fresh lime zest. The result? An exquisite taste adventure that will surprise and delight your guests.
Ingredients
Units
For the Pot de creme
- 450ml single cream
- 150g White sugar
- 1/2 Tsp Salt
- 1 Tsp Vanilla Essence or 1/2 Tsp Vanilla Paste
- 3 Eggs – 2 Egg Yolks and 1 Whole Egg
- 15g/ 1 Tbsp Tahini Paste
For The Praline
- 5g / 1 1/2 tsp Sesame Seeds (Toasted)
- 20g / small handful pistachios, shelled, roasted and salted
- 1/4 tsp of Maldon or flaked salt
OR
- Replace with roasted chopped pistachios or shop bought Crunchie bar
- Lime zest for serving (optional)
Instructions
- Roughly chop the pistachios. Spread the pistachios and sesame seeds over a silicone mat, or on the base of a silicone cake tin.
- Measure out the cream, and have it ready to use next to the stove.
- Place the white sugar in a saucepan over a medium-high heat, with 100ml of water.
- Cook until the sugar has completely dissolved, then continue to cook the syrup until it turns a dark golden brown.
- Then turn up the heat to cook the syrup to a caramel, swirling the pot so it caramelizes evenly.
- Working quickly, pour ⅓ of the golden-brown caramel over the sesame and pistachios.
- Don’t worry if the caramel doesnt cover all your nut mix, as we will be roughly chopping it once it has set.
- Quickly pour the cream over the remaining caramel to stop the sugar cooking any further. Return the pan to the heat and whisk until all the caramel has dissolved into the cream. Add the vanilla essence and salt.
- In a medium sized bowl, add the 2 egg yolks and whole egg and whisk to combine. While whisking constantly, slowly pour in a thin stream of the hot caramel cream to temper the egg yolks – not too fast or you will get scrambled eggs!
- Once you have poured about half the cream into the yolks tip everything into the saucepan, and return to the heat.
- On your lowest heat setting, cook the custard until thickened, stirring well and scraping the custard from the base of the pan to ensure it doesnt catch and scramble. I like to use a silicone spatula here to get into the nooks for the saucepan. The custard is ready when it coats the back of a spoon, and you can draw a clean line through it on the back of a spoon, using your finger. If the custard runs off easily, continue cooking.
- Remove from the heat.
- Add the tahini and stir through the custard until combined. Taste and add a little more sea salt if you love a salty salted caramel flavour profile.
- Divide the custard between your serving glasses (you can opt for 4 large or 6 small desserts) then place the pot de crème into the fridge to set for at least 2 hours.
- Once ready to serve, roughly chop the praline and any rogue nuts together.
- Spoon this over your set pot de crème, and finish with a little lime zest and a sprinkle of Maldon salt, if you like.
Notes
Preparation takes less than an hour, but they will need to set in the fridge for between 1 and 2 hours.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Sweet Treats
Nutrition
- Calories: 331.43kcal
- Sugar: 35.14g
- Sodium: 346.85mg
- Fat: 18.76g
- Saturated Fat: 9.78g
- Unsaturated Fat: 3.83g
- Trans Fat: 0g
- Carbohydrates: 36.85g
- Fiber: 0.62g
- Protein: 5.35g
- Cholesterol: 81.53mg