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Recipes
Crème Boulud

From Daniel's Dish

Ingredients:
2 large egg yolks
1 ½ cups heavy cream
½ vanilla bean, split and scraped
¼ cup sugar
2 Tbsp praline paste (available at specialty markets)
1 Tbsp Cognac or brandy
2 Tbsp Frangelico liqueur
Ice cubes for serving

Prepare an ice-water bath in a large bowl. Whisk together the egg yolks, 1 cup of the heavy cream, vanilla-bean seeds and pod, and sugar in a small saucepan.

Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon or reaches 180ºF on an instant-read thermometer, 3 to 4 minutes.

Strain through a fine-mesh sieve into a medium bowl. Place the bowl in the ice-water bath and cool completely.

 

Combine the custard, the remaining ½ cup heavy cream, praline paste, cognac, and Frangelico in a blender and puree until smooth. Put ice cubes into four glasses and add the crème. Serve immediately. Makes 4 servings.

 

 

 

(Updated: 10/30/08 SN)


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