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. Source: New Yorks 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 12|
|Calories from Fat: 247 (69%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 600.5mg||185 %|
|Sodium 25.9mg||1 %|
|Potassium 62mg||2 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21.5g|
|Protein 7.5g||11 %|
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Calories per serving: 358
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