Yield: 12 servings
Measure | Ingredient |
---|---|
1 cup | Milk |
4 \N | Egg yolks |
⅓ cup | Sugar, plus |
1 tablespoon | Sugar |
1 cup | Butter, unsalted, at room temperature |
4 ounces | Hazelnut Praline Paste * |
Place a medium bowl in a larger bowl of ice water. Set Aside.
Bring milk to the boiling point in a heavy saucepan over medium heat.
Meanwhile, beat egg yolks in a large mixer bowl until smooth.
Gradually add ⅓ cup plus 1 tablespoon of sugar and continue berating until the mixture is pale yellow and forms a ribbon when beaters are lifted (about 7 minutes.)
Gradually add boiling milk to yolk mixture, beating constantly to avoid the yolk curdling. Return the mixture to the saucepan, and cook over low heat - stirring with a wooden spoon, for 30 seconds.
Immediately pour custard into the bowl set over ice water.
Cool, stirring occasionally.
Beat the butter and praline paste in a large bowl until smooth and creamy. Gradually beat in cooled custard.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York