| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 2 |
|
Egg yolks |
| 2 |
tb |
Granulated sugar |
INSTRUCTIONS
l 1/2 cups milk l cup light cream l pce vanilla bean (about 4") l tsp
cornstarch
In heavy saucepan, combine milk, cream, and vanilla bean; cook over med-low
heat until bubbles form around edge of pan. Do not boil. Meanwhile place
egggs and egg yolks in bowl. Combine sugar & cornstarch; beat into eggs.
Gradually pour in hot milk mixture, stirring constantly. Return to pan and
cook over med-low heat, stirring until thick enough to coat back of metal
spoon. Strain into 4 cup (l L) baking dish or 6 indiv custar cups. Let
cool, stirring occas, refrigerate for at least 6 hrs or until firm.
About 2 hrs before serving, evenly spread Hazelnut Praline over custard
place on baking sheet and broil for 3-4 mins or until praline is dark
golden brown. refrigerate until chilled.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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