Hazelnut créme caramel

The following dishes are necessary for this recipe:

• Diluted caramel
• Whipped cream with sugar

HOW TO SERVE

• Caramelise the crème caramel moulds with the diluted caramel.
• Heat up the milk to melt the hazelnut praline.
• Add the cream off the heat.
• Prepare the mixture of eggs and sugar and pour the mixture over it.
• Fill the moulds and bake in the oven in a bain-marie at 180 ºC.
• Remove from the oven and leave to cool to remove it from the mould.
• Plate up with a button whipped cream with sugar and almond praline.

Notes:

• Make sure that the water of the bain-marie does not boil, if not the crème caramel will have small holes.
• The crème caramel sets when it reaches 85 ºC. Touch it with your fingertips and check if it is set and not liquid.