Cappuccino custard pots with almond praline

With its deep, robust flavour and unmistakable aroma, coffee creates an altogether different high when it stars in decadent desserts.

Recipe «Cappuccino custard pots with almond praline» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2/3 cup thickened cream, 2/3 cup milk, 1/4 cup freshly brewed espresso, 1/4 cup brown sugar, 200g milk chocolate, coarsely chopped , 2 eggs, 4 egg yolks, Double cream, to serve , 1/2 cup flaked almonds, 3/4 cup caster sugar.

Ingredients:

• 2/3 cup thickened cream 
• 2/3 cup milk 
• 1/4 cup freshly brewed espresso 
• 1/4 cup brown sugar 
• 200g milk chocolate, coarsely chopped 
• 2 eggs 
• 4 egg yolks 
• Double cream, to serve 
• 1/2 cup flaked almonds 
• 3/4 cup caster sugar 

Instructions

1. Preheat oven to 150°C. Combine the cream, milk, coffee, sugar and chocolate in a medium saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until chocolate melts and mixture is smooth.
2. Use a balloon whisk to whisk eggs and yolks in a bowl. while whisking, gradually add cream mixture until well combined. Pour evenly among four 1-cup capacity ovenproof dishes. Place in a roasting pan. Pour enough boiling water into pan to come halfway up the side of dishes. Bake for 15 minutes or until custards are just set. Remove from oven; refrigerate for 2 hours.
3. To make the praline, scatter the almonds over an oven tray. Bake in preheated oven for 2-3 minutes or until just toasted.
4. Grease an oven tray. Place sugar in a medium frying pan over high heat. Cook, stirring, for 5 minutes or until the sugar dissolves and caramelises. Remove from heat. Add almonds and shake the pan to combine. Pour over the prepared tray. Set aside for 10 minutes to set. Lift off tray and coarsely break into shards. Dollop custard pots with cream and serve with praline.