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1 Tasse | milk |
4 | egg yolks |
1/3 Tasse | Sugar, plus |
1 Esslöffel | sugar |
1 Tasse | Butter, unsalted, at room temperature |
4 x ca. 30 g | 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 water.
Cool, stirring occasionally.
Beat the butter and praline paste in a large bowl until smooth and creamy. Gradually beat in cooled custard.
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