Daniel Boulod's Creme Boulod

A delicious praline based version of the French dessert.

Method

Whisk together the egg yolks, 250ml (9fl oz) of the double cream, the vanilla seeds and pod and the sugar in a small saucepan.

Cook over a medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, or reaches 80C on an instant-read thermometer - around 3-4 minutes.

Strain through a fine-mesh sieve into a bowl. Place the bowl in another, larger bowl filled with ice-water and cool completely.

Combine the custard, the remaining double cream, the praline paste, cognac and hazelnut liqueur in a blender and pure until smooth. Put ice cubes into four old-fashioned glasses and add the crème. Serve immediately.

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