Praline Creme Anglaise


  • 3 cups heavy cream

  • 1 cup sugar

  • 1 pinch nutmeg

  • 1 Tbsp vanilla

  • 4 egg yolks

  • 1 pinch cinnamon

  • 1 Tbsp cornstarch

  • 1/4 cup hazelnut liquor

In a 3-quart saucepan, scald whipping cream over medium-high heat.

In a separate bowl, combine sugar, cinnamon, nutmeg, vanilla, egg yolks and cornstarch. Whisk until well mixed and creamy.

Add hazelnut liquor. Fold in a couple of times until well blended.

Ladle 1 cup of hot cream into mixing bowl, stirring constantly while pouring.

contents of bowl back into pot of hot cream, whisking constantly. Cook
1-2 minutes and remove from heat. Should mixture become too thick, add a
little cold whipping cream or half and half.