Praline Creme Anglaise - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

• 3 cups heavy cream
• 1 cup sugar
• 1 pinch nutmeg
• 1 Tbsp vanilla
• 4 egg yolks
• 1 pinch cinnamon
• 1 Tbsp cornstarch
• 1/4 cup hazelnut liquor

In a 3-quart saucepan, scald whipping cream over medium-high heat.

In a separate bowl, combine sugar, cinnamon, nutmeg, vanilla, egg yolks and cornstarch. Whisk until well mixed and creamy.

Add hazelnut liquor. Fold in a couple of times until well blended.

Ladle 1 cup of hot cream into mixing bowl, stirring constantly while pouring.

Transfer contents of bowl back into pot of hot cream, whisking constantly. Cook 1-2 minutes and remove from heat. Should mixture become too thick, add a little cold whipping cream or half and half.