• 1 c Milk
• 4 Egg yolks
• 1/3 c Sugar, plus
• 1 tb Sugar
• 1 c Butter, unsalted, at room temperature
• 4 oz Hazelnut Praline Paste 

1. Place a medium bowl in a larger bowl of ice water. Set Aside.
2. Bring milk to the boiling point in a heavy saucepan over medium heat.
3. Beat egg yolks in a large mixer bowl until smooth.
4. 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.)
5. Gradually add boiling milk to yolk mixture, beating constantly to avoid the yolk curdling.
6. Return the mixture to the saucepan, and cook over low heat - stirring with a wooden spoon, for 30 seconds.
7. Immediately pour custard into the bowl set over ice water.
8. Cool, stirring occasionally.
9. Beat the butter and praline paste in a large bowl until smooth and creamy. Gradually beat in cooled custard.

Recipe by Chef Jean-Jacques Rachou, La Cote Basque Restaurant, New York