I found a recipe for pots de crème (a fancy term for pudding) with gianduja which sounds really good and one with praline paste which sounds even better. Praline paste is available from the stores but I made it at home with 4 ounces each of blanched and toasted whole almonds and hazelnuts stirred into 9 ounces of golden or darkish hot caramelized sugar; the praline was left to cool for 1 hour then broken into small pieces before processing into an oily paste. This makes about 2 cups of praline paste. The praline paste is delicious and I love to eat it by the spoonful straight from the jar.
Praline Pots de Crème
1 cup heavy cream
1 cup whole milk
¼ teaspoon salt
2 tablespoons granulated sugar
2 ounces milk chocolate
3 ounces bittersweet chocolate
7 ounces praline paste
4 egg yolks
- Preheat the oven to 300°F.
- Place four 6-ounce ramekins on a cookie sheet and set aside.
- Place the milk chocolate, bittersweet chocolate, and praline paste in a mixing bowl with pouring lip and set aside.
- In a small mixing bowl, break up the yolks with a fork. Set aside.
- Combine the cream, milk, sugar, and salt in a medium sauce pan. Bring to a simmer over medium-high heat. Pour the mixture over the chocolates and praline paste. Using a whisk, gently mix the ingredients while occasionally scraping the sides of the bowl with a rubber spatula. Continue until the ingredients are fully incorporated. You may use an immersion blender for a finer texture but don't incorporate too much air. Add the egg yolks to the chocolate mixture and gently whisk until fully incorporated. Using a small strainer pour the liquid, filling the ramekins to the top.
- Bake in a bain marie for about 50 minutes or until they are jiggly.
- Let them cool for about 15 minutes on a rack, cover with plastic film, and refrigerate for up to 2 days. Enjoy them chilled or at room temperature.