See below ingredients and instructions of the recipe
1 c Milk 1 c Butter, unsalted, at
4 Egg yolks -- room temperature
1/3 c Sugar, plus 4 oz Hazelnut Praline Paste *
1 tb Sugar
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
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 water.
Cool, stirring occasionally.
Beat the butter and praline paste in a large bowl until smooth and
creamy. Gradually beat in cooled custard.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York