Name: Pastry Cream - Great Chefs
Ingredients: 1 c Sugar; 2 lg Eggs; 2 Egg yolks; 1/4 c Flour; 1 1/2 c Milk, scalded; 1/4 c Hazelnut paste (optional if difficult to find); 1 c Cream, heavy; 1/4 c Sugar

I know the suffering and pain which sickness entails. I admit the misery and wretchedness which it often brings in its train. But I cannot regard it as an unmixed evil. I see in it a wise permission of God. I see in it a useful provision to check the ravages of sin and the devil among men’s souls. If man had never sinned I should have been at a loss to discern the benefit of sickness. But since sin is in the world, I can see that sickness is a good. It is a blessing quite as much as a curse. It is a rough schoolmaster, I grant. But it is a real friend to man’s soul.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains	New Orleans	Basics, Fillings, Masterchefs, Norleans, L16	4	Cups

INGREDIENTS

1	c	Sugar
2	lg	Eggs
2		Egg yolks
1/4	c	Flour
1 1/2	c	Milk, scalded
1/4	c	Hazelnut paste (optional if difficult to find)
1	c	Cream, heavy
1/4	c	Sugar

INSTRUCTIONS

Beat the sugar and eggs in a bowl until thick and lemon-yellow.
Add flour and beat until smooth.
Pour this mixture into scalded milk and beat smooth while heating just
to the boiling point.
Pour into bowl placed over ice water (to cool mixture) and add
hazelnut paste.
Beat heavy cream with sugar until thick and fold into the cooled
mixture.
Source: Great Chefs of New Orleans, Tele-record Productions
:       Box 71112, New Orleans, Louisiana - 1983
:       Chef Daniel Bonnot, Louis XVI Restaurant,
:       Marie Antoinette Hotel, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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