Posted by Gargantua on November 3, 2007 at 12:06 am
· Under Basic Cuisine
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1 c Milk
4 Egg yolks
1/3 c Sugar, plus
1 tb Sugar
1 c Butter, unsalted, at
– room temperature 4 oz 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 1/3 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
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