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      Praline Creme Anglaise

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      19420846_BG1.jpg








      • 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.

      Transfer
      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.

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