*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Basics                           Creams
                 Masterchefs                      New york
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
        Cool, stirring occasionally.
        Beat the butter and praline paste in a large bowl
   until smooth and creamy.  Gradually beat in cooled
        Source:  New York’s Master Chefs, Bon Appetit
        :  Written by Richard Sax, Photographs by Nancy
        :  The Knapp Press, Los Angeles, 1985
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