Crème Pralinée

Preparation info
    • Difficulty


Appears in
Cooking for Crowds

By Merry White

Published 1974

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6 12</


Crème Pralinée

Prepare the crème pralinée by combining the sugar, water, and cream of tartar in a heavy saucepan. Bring to a boil, without stirring, and boil until the syrup registers 240° on a candy thermometer. Pour gradually into the egg yolks, beating hard until the mixture is very thick, then, using a whisk or electric beater, add the butter, a little at a time, until the