Crème Anglaise Praliné

By norsegal8

Praline paste made with hazelnuts and caramelized sugar is a flavorful enrichment to crème anglaise. The praline paste adds body, so only half the number of egg yolks is needed. It also adds sweetness, making it unnecessary to add any sugar. Dark rum or Cognac both highlight the praline flavor and cut the richness. The sauce is especially delicious with the praline version of Chocolate Oblivion Truffle Torte.

Ingredients

• 1/4 cup Praline paste
• 1 cup milk
• 2 large egg yolks
• pinch of salt
• 1 teaspoon vanilla
• 1 1/2 tablespoons rum or Cognac

Details

Servings 1

Preparation

Step 1

In a food processor place the praline paste and, with the motor running, gradually add the milk. Process until smooth.
In a small, heavy noncorrodible saucepan stir together the yolks and salt until well blended, using a wooden spoon.
In another small saucepan (or a heatproof glass measuring cup if using a microwave on high power) heat the praline mixture to the boiling point. Stir a few tablespoons into the yolk mixture; then gradually add the remainder, stirring constantly.
Heat the mixture, stirring constantly, to just before the boiling point (170°F to 180°F). Steam will begin to appear and the mixture will be slightly thicker than heavy cream. It will leave a well-defined track when a finger is run across the back of a spoon. Immediately remove from the heat and pour into a bowl, scraping up the thickened cream that is on the bottom of the pan.
Cool in an ice water bath or in the refrigerator. Stir in the vanilla or optional liqueur.