If we are focused on rule keeping, if we are focused on earning God's acceptance through our efforts, if we are focused on trying to meet the convictions and standards of others, God becomes a gloomy killjoy and the vibrant relationship we desire with Him becomes dull, distant and difficult to bear. As we spin the plates of legalism, our Christian walk increasingly becomes a burden with the continual addition of another plate. And to keep the plates spinning, we'll focus more on the plates, our legalistic rulebook, than our intimate and exciting and joyful walk with the living God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains	New Orleans	Lifetime tv, Life4	1	servings

INGREDIENTS

3	c	Heavy cream
8	lg	Egg yolks
1/2	c	Sugar; plus
2	tb	Sugar
1/2	c	Hazelnut paste
4		Traditional new orleans pralines
1/2	c	Stick unsalted butter
1	c	Heavy cream
2	c	Granulated sugar
2 1/4	c	Packed brown sugar
1	lb	Pecan pieces; chopped

INSTRUCTIONS

PRALINE CREME BRULEE
PRALINES
How to Prepare the Creme Brulee:
Heat the cream for about 2 minutes, until hot but not boiling, in a heavy
saucepan over medium heat. Remove from the heat.
In the top half of a double boiler, combine the yolks, 1/2 cup sugar, and
the hazelnut paste. Place over simmering water and whisk for about 4
minutes, or until creamy and thick. Add the hot cream and cook, stirring
constantly, until the mixture is thick enough to form ribbons when the
whisk is pulled through.
Remove from the heat and immediately place in the refrigerator. Chill for
at least 8 hours.
Preheat the boiler.
Just before serving, spoon the well-chilled mixture into four individual
ramekins or custard cups. Sprinkle the remaining 2 tablespoons sugar on top
and place under the preheated broiler to caramelize and brown the sugar.
Keep the oven door open and watch carefully to prevent scorching.
Serve immediately, garnished with a praline on top of each brulee.
How to Prepare the Pralines:
Spread sheets of wax paper over two baking sheets.
In a heavy saucepan over high heat, combine the butter, cream, and sugars,
and bring to a boil. Stir in the pecans. When the mixture returns to a
boil, remove from the heat.
Drop the praline mixture from the soup spoon to make 1 1/2-inch circles on
the wax paper. The mixture will crystallize rapidly, so work quickly.
Let harden at room temperature for 6 hours.
The pralines may be stored in airtight containers for up to 2 weeks.
New Orleans Feast With Chef Kevin Graham Kevin Graham is an award-winning
chef and the owner of the renowned "Sapphire" restaurant at the Omni Royal
Crescent Hotel in the French Quarter of New Orleans. He is also the author
of "Creole Flavors: Recipes for Marinades, Ribs, Sauces, & Spices".
© 1997 Kevin Graham
© 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK
Recipe by: Chef Kevin Graham
Converted by MM_Buster v2.0l.

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