Julia Child’s Caramel Almond Cream (Crème Plombières Pralinée)

You guessed it! Our Tasty Staycation destination for this month is France. Why France? Why not? There’s no real rhyme or reason as to what countries we pick and in what order. Well, okay…one. If the thermometer and muggy meter are screaming it’s hot, cooking and eating heavy foods is out. We’re saving Eastern European foods for the winter!

When we agreed on French cuisine, my inner amateur pastry chef panicked a little. Thoughts of intimidating soufflés and fancy plated patisseries danced through my mind. Crème brûlée and rustic fruit tarts, no problem. But made it, ate it. The thought of babying along a fussy soufflé was out of the question (for now). I needed to look for something new.

“Find something you’re passionate about and keep tremendously interested in it.” -Julia Child

Enter Julia Child’s Mastering the Art of French Cooking book. Before this month, it’s used covers remained closed. A cookbook to sit on the kitchen shelf for visitors to admire… “Wow, these folks must be fancy-schmancy. They use Julia’s cookbook.” Ok, I made that up, but we’re everything except fancy-schmancy. But since our tongues were headed to France, I headed to this book’s contents. Julia Child surely couldn’t steer us wrong, right?!

“Anyone can cook in the French manner anywhere with the right instruction.” —Mastering the Art of French Cooking

The recipe for Crème Plombières Pralinée (aka Caramel Almond Cream) jumped off the printed pages at me. It’s served cold, can be prepared in advance, and contains everyday ingredients normally kept on hand. The recipe read simple, so why not!

Step 1: Make the caramelized almonds, or pralin. Boil granulated sugar with a little water until it’s golden amber colored. Mix in toasted almonds and let cool. You’ll grind this in a blender or food processor to mix into the custard later.

Step 2: Prep individual dessert dishes with ladyfingers soaked with a rum and coffee combo. Ladyfingers are usually found in the cookie aisle or in the specialty food sections at your local store.

Step 3: Cook the custard. Start by beating the egg yolks and sugar into a thick pale yellow fluff, as milk boils. Don’t forget to temper your eggs with a few drizzles of hot milk before combining it all together. Otherwise you’ll have scrambled egg custard instead of smooth, silky custard!

Step 4: Beat egg white into stiff peaks. Fold into cooked egg custard with the crushed almond pralin from Step 1. Julia’s recipe only required 3 tbsp. of the caramelized almond powder. However the recipe makes about 1 cup. I used all of it in my recipe to make the almond prominent and the fact I probably wouldn’t use the leftover powder immediately.

Step 5: Spoon custard onto ladyfingers. Chill. Easy right?!

“A pot saver is a self-hampering cook. Use all the pans, bowls and equipment you need, but soak them in water as soon as you are through with them. Clean up after yourself frequently to avoid confusion.” –Foreword, Mastering the Art of French Cooking

Julia and her co-writers, Louisette Bertholle and Simone Beck, weren’t kidding! For this seemingly simple custard dish, I used almost every pot, pan, and appliance to make it! Overall, I’d make and we’d eat Caramel Almond Cream again. Bon Appétit!

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” -Julia Child

Julia Child’s Caramel Almond Cream (Crème Plombières Pralinée)

Print Recipe

For a special occasion, try this almond custard-based dessert! Ladyfingers bathed in rum and coffee are a surprise in the bottom of each dish.  Taken from Mastering the Art of French Cooking (J. Child, L. Bertholle, S. Beck, 2001).

• Author: J. Child, L. Bertholle, S. Beck
• Prep Time: 30-45 Minutes
• Cook Time: 15 Minutes
• Total Time: Approximately 3-4 Hours
• Yield: 6 Servings 1x

Ingredients

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For Caramelized Almonds:

1/2 cup almonds (whole or slivered)

1/2 cup granulated sugar

2 tbsp. water

Ladyfingers, about 12-16 pieces

2 tbsp. rum mixed with 2 tbsp. coffee

For Custard:

4 large egg yolks

1/3 cup granulated sugar

3 tbsp. all-purpose flour

2–1/2 cups milk (2% or whole), boiling

1 tbsp. vanilla*

1 tbsp. unsalted butter

4 egg whites

1/8 tsp. salt 

1 tbsp. granulated sugar

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Instructions

To Make Caramelized Almonds:

On a baking sheet, toast almonds in a 350 degree F oven for approximately 10 minutes.  Stir frequently to avoid burning the almonds.  Let cool slightly. 

Over medium high heat, boil the granulated sugar and water in a saucepan.  Let cook until the color of the sugar syrup turns to a golden amber color.  Remove from heat and stir in almonds.  Pour onto a parchment lined cookie sheet immediately.  When cool (about 10 minutes), pulse almond mixture in a blender or food processor until finely ground.  Set aside.

Prepare individual serving dishes by breaking up ladyfinger to line the bottoms.  Spoon rum and coffee mixture over ladyfingers.  Set dishes aside.

To Make Custard:

Boil milk.  Beat the egg yolks and granulated sugar together in a mixing bowl, until they are pale yellow and form a ribbon when poured from a spoon.  Beat in the all-purpose flour.  Temper the egg mixture by slowly beating in the hot milk in a slow, thin stream.  Pour mixture into a large saucepan and boil slowly for approximately 2 minutes. Remove from the heat and stir in vanilla and butter. 

Using a standing or hand-held mixer, beat egg whites and salt until soft peaks form.  Add granulated sugar and whip until stiff peaks form.  Fold the egg whites and about 3/4 of the powdered, caramelized almonds into the milk mixture. 

Spoon custard into the dessert dishes.** Chill for 2 to 3 hours.  Sprinkle with remaining caramelized almonds just before serving.  

Notes

*2 tsp. vanilla and 3 tbsp. rum can be substituted.

**One serving bowl can be used in place of individual dishes. If necessary, alternating layers of ladyfingers and custard can be done.