Praline can be used in many ways - broken in to pieces as a garnish, pounded to a powder and used as a flavouring or sprinkled on to a plate for decoration, loosely crushed and sprinkled over ice-cream or added to desserts. Praline also makes a good ice-cream. Try this Praline - Caramelized Almond...

Fancy spinning some sugar then try this Caramelized Sugar Recipe  for pulling, setting or spinning, make the caramelized sugar, allow to cool for less than a minute until the sugar becomes syrupy and do your stuff....

This Caramelized Coconut Custards Recipe is a coconut alternative to Crème Brûlée. Serve as a refreshing light dessert after an Indonesian, Malaysian, Chinese or Thai meal. For a little extra serve with tropical fruits or a coconut biscuit....

As strange as the concept sounds this Caramelized Sweet Potatoes Recipe is eaten as a Japanese dessert....

This Franzipane - Almond Sponge Recipe is the classic almond sponge mix used in Bakewell Tart, just line a tin with sweet or shortcrust pastry, spoon in a layer of jam and top with this mix - bake for 30-40 minutes -cool and ice with icing sugar and water whisked together....