INGREDIENTS

INSTRUCTIONS

In a mortar and pestle or a food processor, pound the hazelnuts until
finely ground. In a medium heavy saucepan, bring the cream to a boil over
medium-high heat (watch carefully that it does not boil over). Add the
sugar and stir until it has dissolved. Stir in the hazelnuts, bring back up
to the boil and remove from the heat. Cool the mixture almost to room
temperature. Preheat the oven to 350 degrees. In a large mixing bowl, beat
the egg and the egg yolks together until evenly blended. Slowly pour the
cream mixture in, stirring all the time, until absorbed. Add the Frangelico
and then strain the mixture through a fine sieve into a large measuring cup
with a lip, pressing hard against the mesh to extract all the flavor from
the nuts. Pour the custard mixture into twelve 2-ounce ramekins and arrange
them in a large roasting pan. Pour a little boiling water in the base of
the pan, to come about halfway up the sides of the little custard pots.
Bake on the middle rack until the custards are set in the center, about 35
minutes. Remove from the pan and cool to room temperature, then chill for
at least 1 hour. Serve 2 or 3 little custards per person and, using a
vegetable peeler, shave a few small curls of chocolate over the top of
each. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6264 broadcast 04-23-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-23-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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